|white chocolate containing cocoa butter, chopped||.|
|dark chocolate, 60% to 62% cacao, chopped||.|
|heavy cream, hot|
Have ready a fine-mesh strainer suspended over a small bowl.
In a small microwavable bowl, stirring with a silicone spatula every 15 seconds (or in the top of a double boiler set over hot, not simmering, water, stirring often—do not let the bottom of the container touch the water), heat the white chocolate and dark chocolate until almost completely melted.
Remove the chocolates from the heat source and stir until fully melted.
Pour the hot cream on top of the chocolates and stir until smooth. Press the mixture through the strainer. Let the glaze cool, stirring very gently to avoid creating air bubbles, every 15 minutes until a small amount of the glaze dropped from the spatula mounds a bit before smoothly disappearing. (An instant-read thermometer should read about 75°F/23°C.) Use the glaze at once, or cover, set aside, and reheat it in the microwave with 3 second bursts, or in a hot water bath.
Scrape the glaze into a disposable pastry bag. Cut a very small semicircle into the tip of the bag and drizzle the glaze over the ice cream sandwiches.
Return the ice cream sandwiches to the freezer for a few minutes until the piping glaze is firm, and then wrap each sandwich separately.
The piping glaze can be stored for 2 weeks refrigerated or 3 months frozen.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.