Drain the apricots and puree them, except for 3 halves, with a chopping stick. Cut the remaining apricot halves into slices. Stir the apricot liqueur into the puree. Coarsely chop the chocolate coating and melt in a hot water bath. Distribute the apricot puree on 4 plates.
Form four ice cream scoops with a scoop and place one in the middle of each plate. Put the couverture in a freezer bag and cut off a small corner. Pull the chocolate in strips over the ice cream. Serve immediately decorated with cappuccino rolls and mint