Chocolate Tortoni

[Mama Mangia]

With the summer months here it's nice to have some of these on hand!

Chocolate Tortoni

2/3 cup light or dark corn syrup
1 package (8 oz) semisweet chocolate squares
2 cups heavy or whipping cream, divided
1 1/2 cups broken cookies (chocolate wafers or other crisp cookies)
1 cup coarsely chopped walnuts
Additional chocolate, nuts and whipped cream optional

Line 12 (2 1/2-inch) muffin cups with foil or paper liners; set aside.

In large heavy saucepan combine chocolate and corn syrup; stir over low heat just until chocolate melts. Remove from heat. Stir in 1/2 cup cream until blended. Refrigerate 25 to 30 minutes or until cool. Stir in cookies and walnuts. In small bowl with mixer at medium speed beat remaining cream until soft peaks form; gently fold into chocolate mixture just until combined. Spoon into muffin cups. Freeze 4 to 6 hours or until firm.

Let stand at room temperature several minutes before serving. If desired, garnish with chopped nuts or whipped cream. Store covered in freezer up to 1 month.