Take the chocolate mixture from the fridge and froth with a hand blender, to give a bubbly, cappuccino effect. Spoon the soup into the plates, just up to the level of the biscuit — don't pour it ever the top or the ice cream won't stick to the biscuit. Scoop a hall of ice cream on top of each biscuit. With a teaspoon, scoop out 16 small pieces of jolly (you want only little pieces, as the jolly is quite sharp and acidic, to cut through the creaminess of the chocolate). Arrange 4 pieces, like jewels, around each plate. If you like, top each ball of ice cream with an Apple crisp.