- Place the chocolate in a bowl.
- In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate and let sit for 1 minute without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 3 hours or until completely chilled.
- Using an electric mixer, beat the chilled chocolate cream until semi-stiff peaks form. Transfer to a pastry bag fitted with a plain tip.
- Top half of the cookies on the chocolate-coated side with the chocolate cream. Using a small spoon, place ½ tsp (2.5 ml) of the dulce de leche at the centre. Cover with a second cookie, chocolate-coated side down. Place on a plate. Freeze for 2 hours or until the chocolate cream has hardened. The frozen sandwiches will keep for 2 weeks in an airtight container in the freezer.
We love having frozen desserts ready to go in the freezer any time we need them. Let the cookie sandwiches sit out at room temperature for a few minutes before serving. These frozen treats are at their best when the cream is just starting to melt.