Mousse-Filled Witches’ Hats

13/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
4 squares (1 ounce each) semisweet chocolate, chopped
1/2 teaspoon shortening
1 package (43/4 ounces) chocolate sugar
ice cream cones
Halloween sprinkles
12 thin chocolate wafers (21/2 inch diameter)

For the 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.

Yield: 1 dozen.