Preparation time: 25 minutes
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 ice cream sugar cones
12 thin chocolate wafers (2 1/4-inch diameter)
- 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.
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