Working with one cavity at a time, brush the mold with chocolate to cover completely (if you don’t have a pastry brush for Pesach, the back of a spoon works, too).

Let sit at room temperature for five minutes, then brush with a second layer of chocolate. Let sit for two minutes. Turn the mold over onto a sheet of parchment paper and leave it for one minute to allow excess chocolate to drip down. Turn the mold back over and run an offset spatula across the tops of the molds to ensure even edges.

Place in the freezer overnight and then carefully remove the chocolate shells from the molds. Store shells in the freezer until ready to fill (step 4).

In the bowl of a mixer, beat egg whites until frothy, about three to four minutes. Add 1/4 cup granulated sugar and vanilla sugar and beat another three minutes, until stiff peaks form. Set aside.

In a separate bowl, beat the egg yolks for one minute. Add remaining 1/2 cup granulated sugar and beat again. In a small cup, dissolve the coffee in the hot water. Add to the yolks and beat to combine. Add the yolk mixture to the reserved egg whites and gently fold to combine.

In a small saucepan, melt the chocolate and oil over low heat, stirring until smooth. Set

aside to cool, then add to the mixture from step 3 and gently fold until fully incorporated.

Divide evenly between the chocolate shells and freeze overnight (or until ready to serve).

Line a baking sheet with parchment paper and set aside.

In a saucepan, melt the sugar over medium-high heat, stirring occasionally until golden, about five to seven minutes. Add the almonds and mix for just 10 seconds.

Spread thinly on the baking sheet and set aside to cool. Break into pieces.

Plate the filled chocolate shells with a piece of almond candy. Optional decoration: Place a stencil directly over the ice cream and dust cocoa powder over the opening of the stencil.