Double-chocolate Ice-cream Tops

600 ml Thickened cream
400 g Sweetened condensed milk
2 tb Pure cocoa
1/4 c Warm water
200 g Cooking chocolate; melted
45 g Copha; melted
12 Icecream cones
Kit kat smarties and jelly tots; to decorate

Combine cream, condensed milk cocoa and water in a large bowl; beat with electric mixer until thick. Spoon into a 15cm x 25cm loaf pan; cover. Freeze until frozen.

Place cooking chocolate and copha in a bowl. Stand bowl in a pan of simmering water, stir until smooth; cool slightly.

Place scoops of icecream in cones; dip into chocolate mixture. Decorate with kit kat, smarties and jelly tots.

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