Crumble the macaroni in a deep bowl with your hand. Put the cream in half a can (100 ml) and knead. Spread this mixture on the handcuffed cake mold and let stand in the freezer for 3-4 hours. On the other hand, beat the remaining one and a half pack of cream with a mixer. Melt the chocolate in double boiler and slowly add into the cream and whisk. Add the cocoa and beat again. Add the last milk and whisk the mixture and spread over the frozen base. After waiting at least 3 hours in the refrigerator, serve.