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Add a photoRaciónes: 10
Ingredientes
- 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
Direcciones
- Line 12 (2 1/2 inch) muffin c. with paper liners. In 3-qt saucepan, stir chocolate and corn syrup over low heat just till chocolate melts; remove from heat. Stir in 1/2 c. heavy cream till blended. Chill 15 min or possibly till cold.
- Beat remaining cream till soft peaks form; gently stir into chocolate mix. Stir in cookies and nuts. Spoon into muffin c.. Freeze 4 to 6 hrs, or possibly till hard. Garnish as desired. Let stand a few min before serving. Store covered in freezer up to 1 month.
- MICROWAVE DIRECTIONS: In 3-qt microwavable bowl, combine chocolate and corn syrup. Microwave at high (100%) 1 min, stir. Microwave 1 to 1 1/2 min, stir till smooth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 10 servings | |
| Calories 304 | |
| Calories from Fat 227 | 75% |
| Total Fat 26.56g | 33% |
| Saturated Fat 13.9g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 112mg | 5% |
| Potassium 265mg | 8% |
| Total Carbs 20.32g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.35g | 4% |
| Protein 5.33g | 9% |
