Dissolve the couverture in a water bath and add the margarine in flakes. Separate eggs, beat egg yolks with sugar up to twice their volume. Whip the cream and egg whites separately until stiff. Stir the couverture into the egg yolk, let the mixture cool down a bit and finally top with the cream, brunch and egg white. Stir the cream in the freezer for at least an hour and stir several times in between. Fold in 100g chocolate sprinkles.
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