Half-melted ice cream refrozen for a few hours or so makes 2 layers. One layer is chocolate mousse, and the other is sorta chocolate flavoured snow cone. No kidding. I suppose the water (being more dense than fat) sinks down, while the fat stays at the top. The water freezes because it's 0 degrees. The fat, however, is solid at room temperature (saturated!) so it makes this creamy mousse thingy...
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