Mascarpone Ice Cream Ghosts

For the bowls, chop the chocolate and melt slowly with the palm oil over a bain-marie. Set aside and leave to cool slightly.

Brush the compartments of the muffin tin evenly with the still liquid chocolate. Leave to dry, then add another layer. Leave to dry again and add a third and fourth layer if necessary to give the bowls more stability. (Use any leftover chocolate for another purpose. )

For the ice cream, whip the cream until stiff. Beat the egg whites with the sugar until very firm and glossy. Mix both carefully with the mascarpone and freeze in an ice cream maker. Alternatively transfer to a shallow bowl and put into the freezer, mixing vigorously every 20 minutes. When ready, put the ice cream into a piping bag with a plain nozzle. Take the chocolate bowls out of the muffin tin and pipe ice cream into them in the shape of a ghost. Add chocolate buttons for eyes. Either serve immediately or freeze until ready to serve.