I made a banana split ice cream cake and I want to put some type of hard/semihard chocolate shell over it before I decorate it. Does anybody have any recipe or idea on how to do this?
You could use a chocolate butter glaze -- it will set up quickly against the icecream and give you a smooth surface, as long as you pour evenly and quickly over the entire cake, without fussy at it with a spatula afterward. I use a chocolate glaze at 92*F for my frozen mousse cakes.
Thanks, it worked great!
Glad to hear it!