If you don’t want to make your own ice cream, go ahead and use a pint of store-bought chocolate ice cream. Just thaw it to a spreadable consistency.
To test if the sugar has dissolved in the egg whites, dip a finger into the warm mixture and rub. If there are still granules, continue to beat with whisk over the saucepan of simmering water.
If you don’t have a kitchen torch, feel free to use the broiler. Just preheat it and work quickly!