Mousse Filled Witches’ Hats

Yields: 1 dozen


1 3/4 Cups heavy whipping cream, divided
1 Cup milk chocolate chips
4 Squares (1 ounce each)semisweet chocolate, chopped
1/2 Teaspoon shortening
1 Package (4 3/4 ounces) chocolate sugar ice cream cones
Halloween Sprinkles
12 thin chocolate wafers (2 1/4 inch diameter)


1. 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 occasionally.

2. In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.

3. In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream comes a third of the way into melted chocolate; roll in sprinkles.

4. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

My Notes:

If in a time pinch, you can buy instant mousse from most grocery stores.

© Taste of Home, Halloween Food and Fun, October 2005

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