Mousse-Filled Witches' Hats
Submitted by Xiomar
cups heavy whipping cream, divided
1 cup milk chocolate chips
4 squares (1 ounce each) semisweet chocolate, chopped
1/2 tsp shortening
1 package (4-3/4 ounces) chocolate sugar ice cream cones
12 thin chocolate wafers (2-1/4-inch diameter)
For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occassionally.
In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter. Yield: 1 dozen.