Best Mousse Filled Witches Hats Recipes
MOUSSE-FILLED WITCHES' HATS
These cute chocolate-covered treats will magically disappear at your house. Prepare these sugar cones filled with a creamy homemade mousse for your little goblins this Halloween. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
MOUSSE-FILLED WITCHES' HATS
Chocolate sugar cones filled with a creamy homemade mousse then dipped in chocolate and covered in Halloween sprinkles. I love them and I hope you do to!
Provided by JGUY4069
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 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 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.
Nutrition Facts : Calories 205.2, Fat 17.4, SaturatedFat 10.3, Cholesterol 48.2, Sodium 50.9, Carbohydrate 12.7, Fiber 0.8, Sugar 8.2, Protein 1.7
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