over the chocolate and allow to stand for 5 minutes. Stir until smooth. Reserve 1 cup of ganache and set aside at room temperature. Pour the remaining amount of ganache onto a baking sheet with sides and refrigerate for 35-40 minutes. Pour 1/4 cup of the reserved room-temperature ganache onto the center of a baked meringue (supported by a cake circle). Remove an ice-cream disk from the freezer. Unwrap the disk and place it onto the puddle of ganache. Press down on the ice cream disk gently but firmly (this will spread the ganache). Fill a pastry bag fitted with a medium-sized star tip with one-third of the chilled ganache. Pipe about 28-30 individual vertical strips 1 1/2" long and 3/4" wide--all the way around the side of the ice cream disk (each strip should be touching the other, and each strip should also be wider at the base where it touches the meringue and tapered at the crest where it rises to the top edge of the ice cream disk). Place this section into the freezer and repeat the preceding procedure with another meringue and ice cream disk. Place in the freezer after completion for about 10-15 minutes. Remove a meringue and ice cream section from the freezer. Pour 1/4 cup of room-temperature ganache onto the center of the ice cream. Remove the second section from the freezer, and center onto the first. Press down on the ice cream, gently but firmly, to spread the ganache. Pour the remaining 1/4 cup of room-temperature genache onto the top ice cream disk, and onto this ganache place the remaining baked meringue, once again pressing down gently but firmly to spread the ganache. Place the Devastation in the freezer for about 10-15 minutes. Fill a pastry bag fitted with a medium-sized star tip with the remaining chilled ganache. Remove the Devastation from the freezer. Starting 1/2" inside the edge of the top meringue, pipe a ring of about 28-30 individual strips--1 1/2" long and 3/4" wide--all the way around the top (each strip should be touching the other, and each strip should also be wider at the point closest to the edge and tapered at the point closest to the center). Return the completed Devastation to the freezer for at least 1 hour before serving. To serve, cut the Devastation with a serrated slicer. Heat the blade of the slicer under hot running water before making each slice. Allow the slices to come