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1
Preheat oven to 225.
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2
Line 2 heavy large baking sheets with parchment paper.
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3
Using small bowl or can as guide, trace three 4-inch-diameter circles on parchment on each baking sheet; turn parchment over (circles will show through).
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4
Brush parchment with melted butter.
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5
Whisk powdered sugar and 2 tablespoons sugar in small bowl to blend.
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6
Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks.
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7
Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny.
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8
Fold in powdered sugar mixture, then chocolate.
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9
Spoon meringue by generous 1/2 cupfuls into center of each circle.
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10
Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.
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11
Bake meringues until crisp, about 1 hour 30 minutes.
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12
Place baking sheets on racks; cool completely.
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13
(Meringues can be prepared 4 days ahead.
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14
Store airtight at room temperature.)
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15
Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar.
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16
Reduce heat to low; add chocolate.
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17
Whisk until melted.
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18
Remove from heat; stir in extract.
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19
(Can be prepared 1 day ahead.
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20
Cover and refrigerate.
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21
Rewarm sauce over low heat before using.)
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22
Place 1 meringue in center of each plate.
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23
Top with scoops of ice cream.
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24
Drizzle with chocolate sauce.
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25
Sprinkle with chopped candies.
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26
Serve immediately.
