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Halloween: Witches' Hats




Source of Recipe


Terri B.


List of Ingredients




1 3/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
4 ounces semisweet chocolate squares, chopped
1/2 teaspoon shortening
12 chocolate sugar ice cream cones
Halloween sprinkles
12 chocolate wafer cookies

Recipe



1. In a small saucepan, bring 1/2 cup of cream to boil; remove from heat. Stir in chocolate chips until smooth. Transfer to bowl and cool to room temperature, stirring occasionally. (I just left it in the pan to cool; didn't want to dirty another dish.)

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

3. In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth.

4. Dip pointed tips of cones a third of the way into melted chocolate, then roll in sprinkles. Refrigerate until set.

5. Just before serving, spoon mouse into cones (I used a long-handled teaspoon). Top each with chocolate wafer. Invert onto serving platter.

Additional Notes: I coated each of the chocolate wafers with a small bit of chocolate on the side I was going to set the cone, then sprinkled around the outside with colored sugar.

I also placed the cones in the freezer to speed the setting of the chocolate. I plan to remove them about 30 minutes before dinner.