Chocolate Mousse Ice Cream Ball

I saw one of these online and it looked so good...but it was made with liquor and weird ingredients I had never heard of. So here is my revision. I think it turned out yummy!!!! Let me know what you think.....
The chocolate mousse part doesn't freeze solid, it stays velvety soft with the center ice creams frozen solid. Next time I am going to make it with some kind of carmel ice cream and top it with crushed heath bar. You can change the flavors of ice cream & toppings according to your tastes.

CHOCOLATE MOUSSE ICE CREAM BALL
1 1/2 c. semi-sweet chocolate chips
5 eggs, separated & at room temperature
1/4. c. Hershey's chocolate syrup
2 T. sugar
3 c. vanilla ice cream
3 c. peppermint ice cream (I used RoeAnn's candy cane yogurt), or flavor of choice
Crushed candy canes, or topping of choice

Line an 8 cup glass measuring cup (Large batter bowl) with plastic wrap. I used the heavier Glad Press N Seal wrap and it came out fine. Don't worry about the wrinkles. Melt the chocolate chips in the microwave at 50% power stirring every minute for 3 minutes or until melted and smooth. Whisk in the egg yolks and chocolate syrup. In mixer beat egg whites until soft peaks form. Gradually add the sugar one tablespoon at a time, continue beating until stiff peaks form. Add the melted chocolate mixture to the egg white mixture and whisk together with mixer until well blended. Spoon the mousse into the prepared batter bowl. Freeze for one hour, or until the mousse is firm enough to spread up the sides of the bowl and forms a hollow shell. Return the bowl to the freezer until the chocolate is firm.
Slightly soften the first layer of ice cream & spread it over the chocolate mousse leaving the center hollow. Return to freezer, and repeat for the second layer of ice cream filling the hollow cavity full of ice cream. Cover with foil and freeze until solid. These can be frozen for several months, if desired. But I doubt you can wait that long to eat them.
Several hours before serving, invert the bowl onto a serving platter. It is best if the platter has an indented center, a large plate works nicely and keeps it from sliding off and keeps any melted ice cream from running all over. (I learned this after having put it on a flat platter and then had to move it...that is why the above photo has messed up edges.) If it doesn't want to come out of the bowl dip the bowl briefly in hot water and then invert onto the platter. Remove the plastic wrap and smooth the chocolate with a spatula. Return to freezer until firm. Decorate with crushed candy or decorations of choice. Remove from the freezer about 20 minutes before serving. Cut into wedges and serve.