Ingredients
1-3/4 cups heavy whipping cream, divided1 cup milk chocolate chips6 ounces semisweet chocolate, chopped1 teaspoon shortening1 package (4-3/4 ounces) ice cream sugar conesHalloween sprinkles12 thin chocolate wafers (2-1/4-inch diameter)
Preparation
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.
In a small 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. Brush melted chocolate over ice cream cones and roll tips in sprinkles. Refrigerate until set. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.
