Make extra to keep on hand in the freezer.
1 package (8 oz) Bakers semi sweet chocolate
2/3 cup Karo light or dark corn syrup
2 cups heavy cream, divided
1 1/2 cups broken chocolate wafers or other crisp cookies
1 cup coarsely chopped walnuts
Line 12 (2 1/2") muffin cups with paper liners. In a 3 quart
saucepan, stir chocolate and corn syrup over low heat, just until
chocolate melts, remove from heat. Stir in 1/2 cup heavy cream until
blended. Refrigerate 15min or until cool. Beat remaining cream until
soft peaks form, gently stir into chocolate mixture. Stir in cookies
and nuts, spoon into muffin cups. Freeze 4-6 hours, or until firm.
Garnish as desired. Let stand a few minutes before serving. Store
covered in freezer up to 1 month. Makes 12.
No comments:
Post a Comment