Place the frozen bananas, cacao powder, yoghurt and maple syrup in a blender and pulse until smooth
Spoon the nicecream batter from the blender into the ice cream moulds and pop into the freezer for ~3 hours (or until frozen)
Before removing the nice cream from the freezer, melt the milk/dark chocolate using the Bain-Marie method (alternative: gently heat the chocolate in a microwave, stirring every 10 seconds to prevent burning)
Line a baking tray with greaseproof paper/non-stick liner and set aside
Take the nice cream out of the freezer
One at a time, carefully remove the nice cream from the mould and coat fully in the melted chocolate
Immediately place the chocolate-coated nicecream bite onto the lined baking tray
Place the tray holding the bites into the freezer for 10-15 minutes once all are coated
Melt white chocolate in the same way as before then drizzle over the top of the bites for extra optional sweetness
