- Cook & Prep: 30 m
- Serving: 12
Prepare the Mousse
Place chocolate and corn syrup in a heavy three-quart saucepan. Stir over low heat until chocolate melts. Remove mixture from heat. Stir in half cup pareve whipping cream and refrigerate for 15 minutes.
In a large mixing bowl, beat remaining pareve whipping cream until stiff peaks form. Fold in the chocolate mixture. Refrigerate until ready to serve.
Crush a three ounce box of wafer rolls. Place a tablespoon of crushed wafer on the bottom of a serving dish. Scoop or pipe a serving of chocolate mousse on top. Drizzle with chocolate syrup. Stand a wafer roll in the center.
This mousse freezes beautifully.