Chilled Chocolate Tortoni Recipe

• 1 (8 ounce.) pkg. Baker's semi-sweet chocolate or possibly 2 (4 ounce.) Packages Baker's German sweet chocolate
• 2/3 c. Karo light or possibly dark corn syrup
• 2 c. heavy cream, divided
• 1 1/2 c. broken chocolate wafers or possibly other crisp cookies
• 1 c. coarsely minced walnuts

1. Line 12 (2 1/2 inch) muffin c. with paper liners.
2. In 3-qt saucepan, stir chocolate and corn syrup over low heat just till chocolate melts; remove from heat.
3. Stir in 1/2 c. heavy cream till blended.
4. Chill 15 min or possibly till cold.
5. Beat remaining cream till soft peaks form; gently stir into chocolate mix.
6. Stir in cookies and nuts.
7. Spoon into muffin c..
8. Freeze 4 to 6 hrs, or possibly till hard.
9. Garnish as desired.
10. Let stand a few min before serving.
11. Store covered in freezer up to 1 month.
12. MICROWAVE DIRECTIONS: In 3-qt microwavable bowl, combine chocolate and corn syrup.
13. Microwave at high (100%) 1 min, stir.
14. Microwave 1 to 1 1/2 min, stir till smooth.

chocolate, light, heavy cream, chocolate wafers, walnuts

Taken from cookeatshare.com/recipes/chilled-chocolate-tortoni-9133 (may not work)