Mousse Filled Witches Hats Recipes

CRESCENT ROLL WITCH HATS

Steps:

• Preheat oven to 375°. Unroll each tube of crescent dough; separate each dough into eight triangles. In a small bowl, mix remaining ingredients. Spread 1 teaspoon filling along the wide end of each triangle; carefully roll up once to form brim of hat., Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Rotate halfway through baking to ensure even browning.

WITCHES' FINGERS

Steps:

• In a microwave, melt candy coating; stir until smooth. Dip broken ends of pretzel rods in coating; allow excess to drip off. Place on waxed paper; press a jelly bean half onto dipped end of each pretzel to resemble a fingernail. Let stand until candy coating is almost set. Using a toothpick, make lines on each pretzel to resemble knuckles.

MOUSSE-FILLED WITCHES' HATS

Steps:

• For 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.