With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a saucepan, bring the cream, corn syrup, and cocoa powder to a boil, stirring with a whisk. Remove from the heat and add the chocolate. Stir until smooth. Let cool for about 10 minutes.
Place the pastry shells on a baking sheet. Reheat in the oven for about 5 minutes.
Remove the shells from the oven and place in six plates. Drizzle with the dulce de leche. Garnish with a scoop of ice cream and drizzle with chocolate sauce.
Adding corn syrup to the chocolate sauce prevents it from hardening in contact with the ice cream. It will keep for about two weeks in an airtight container in the refrigerator. Warm up for a few seconds in a microwave oven before serving.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.