1. 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.
2. In a large mixing bowl, beat remaining pareve whipping cream until stiff peaks form. Fold in the chocolate mixture. Refrigerate until ready to serve.
To Serve
1. 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.
how long do you put the chocolate and corn syrup on the fire?
For a few minutes just until the chocolate melts and it’s all combined.
chocolate mousse How long will this hold in the fridge?
Probably 2 or 3 days but the mousse freezes beautifully, so you can make it ahead of time and freeze it!
Can I freeze these already prepared with the water rolls? Can I freeze these already prepared with water rolls?
Sure!
Question what type of corn syrup dark or light?
Light corn syrup.
this is really called unbelievable!!