Roughly chop the nougat and let it melt in a water bath. Roast the chopped almonds in a hot pan until golden brown and then let them cool again. Stir the roasted almonds into the melted nougat.
Halve the ice cream cones. Spread the nougat mixture with 2 coffee spoons on the ice cream cones (about 1 - 1.5 cm high). Let it set in the refrigerator.
Let 2/3 of the couverture melt in a mild water bath - the water must never boil and the bowl must be a good distance from the surface of the water. Take off the water bath again. Then add about a third of the original amount of the finely chopped couverture in small portions.
Stir until everything has melted and the couverture has become a good deal thicker. Then put it briefly on the water bath again until the couverture flows from the spoon in a long, continuous stream.
Cover the ice cream cones with the couverture and then let them set. Store cool.
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