Ingredients:

 

 

1-3/4 cups heavy whipping cream, divided

1 cup milk chocolate chips

6 ounces semisweet chocolate, chopped

1 teaspoon shortening

1 package (4-3/4 ounces) ice-cream sugar cones

Halloween sprinkles

12 thin chocolate wafers (2-1/4-inch diameter)

 

Mousse:

 

Use a small sauce pan and bring a half cup of cream to a boil, take the pan off the heat. Pour in the chocolate chips and stir until smooth, then let it cool to room temperature. In a bowl beat the reminding cream until stiff. Fold it in to the smooth chocolate mix, then refrigerate.

 

Hats:

 

Melt semi-sweet chocolate and shortening in a microwave safe bowl: stir until smooth. Paint the cones with melt chocolate until covered, roll or sprinkle the top of the hats with the colorful sprinkles, then refrigerate. Before serving, spoon your mousse into the cones (better yet, use an icing bag to pipe it in). Top the cones with a chocolate wafer and invert onto a serving platter.