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1
Melt butter with corn syrup in heavy small saucepan over medium-low heat, stirring occasionally.
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2
Add chocolate, sugar and cream.
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3
Whisk until chocolate melts and sugar dissolves.
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4
(Can be made 1 week ahead.
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5
Cover; chill.)
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6
Preheat oven to 225F.
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7
Line 2 baking sheets with foil; butter foil.
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8
Place 3 3/4-inch heart-shaped cookie cutter on foil-lined sheet.
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9
Using electric mixer, beat whites in large bowl to soft peaks.
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10
Gradually add 1 cup sugar; continuing beating until stiff and shiny.
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11
Spoon 1/4 cup meringue inside cookie cutter on sheet.
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12
Using back of spoon spread meringue evenly.
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13
Lift up cookie cutter; place on another section of foil-lined sheet.
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14
Repeat with remaining meringue, forming 6 hearts on each sheet.
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15
Bake meringues until crisp and dry, about 1 hour.
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16
Cool meringues on sheets 10 minutes.
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17
Peel meringues off foil.
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18
(Can be made 1 day ahead.
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19
Cool completely.
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20
Store airtight at room temperature.)
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21
Mix ice cream, 1/2 cup crushed peppermint candy and extract in medium bowl.
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22
Cover and freeze until almost semi-firm, about 2 hours.
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23
Place meringues flat side up on baking sheet and freeze 15 minutes.
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24
Spoon 1/2 cup ice cream atop 1 meringue.
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25
Top with another meringue, flat side up.
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26
Press gently to flatten, forming sandwich.
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27
Run spatula around sides of ice cream to even sides.
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28
Freeze.
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29
Repeat with remaining meringues and ice cream.
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30
Cover and freeze at least 1 hour and up to 6 hours.
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31
Stir sauce over medium-low heat just until warm.
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32
Sift powdered sugar over tops of meringues, coating completely.
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33
Place on plates.
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34
Spoon sauce around.
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35
Sprinkle chopped candy over sauce.
