Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.
Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.
Combine all the ingredients in a saucepan and heat, stirring, until the gelatin dissolves.
Combine all the ingredients for the ice cream and churn in an ice cream machine according to manufacturer's instructions. Scoop out 12 balls. Cover the balls completely with chocolate cookie crumbs and put it the middle of the serving cup. Decorate with some cremeux and 1 ring of chocolate sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chefs Philippe Braun and Joel Robuchon at L'Atelier De Joel Robuchon in Paris