The pièce de résistance of our feature about frozen desserts is the chocolate-covered mint ice cream terrine. It's not especially difficult to do, and once you get the hang of it, you'll be able to wrap just about anything in chocolate. Homemade Klondike bars, anyone? Please note that these instructions are specifically for the shape and size of the mold we used, which will give you a finished terrine that tapers as it rises toward the top. If you use a different mold, simply readjust the dimensions accordingly. Think of it as gift-wrapping 101: You need a big enough piece of chocolate-lined parchment to envelope all four sides of the terrine with a little extra left over.
- After spreading an even layer of ganache on the parchment paper with an offset spatula (leaving a 1/2 inch border around the sides) and chilling it until set, put the ice cream on its side on the chocolate layer, 1 1/2 inches from a long edge, with the wide bottom facing the edge. If the ice cream starts to melt, pop it back in the freezer for five minutes or so.
- Working quickly, and leaving the chocolate coating on the parchment, roll up the terrine tightly in the chocolate (which should feel supple) until the edges meet, and pinch them together so that the chocolate and parchment are standing straight up like a raised seam. Put the terrine, seam up, in the freezer and chill until the chocolate is firm, for at least an hour.
- Starting from the seam, peel the parchment off the top and sides of the terrine. Trim the raised excess chocolate from the seam with kitchen shears, and neaten up the open ends with a knife. Invert the terrine onto a platter and peel off that last bit of parchment.
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