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Chocolate Tortoni

PrintPrint Recipe
  • Yield: 18 servings
  • Prep Time: 0:40
  • Chill Time: 4 to 6 hours

Ingredients

  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 1 package (8 ounces) semi-sweet chocolate squares
  • 2 cups heavy 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)

Directions

  1. Mix together corn syrup and chocolate in a large heavy saucepan; stir over low heat until chocolate melts. Remove from heat. Stir 1/2 cup cream into chocolate mixture until blended.
  2. Chill mixture for 25 to 30 minutes or until cool. Stir in cookies and walnuts.
  3. Beat remaining 1-1/2 cups cream in a small bowl with mixer at medium speed until soft peaks form; gently fold whipped cream into chocolate mixture just until combined. Spoon into paper lined muffin cups (about 18).
  4. Freeze 4 to 6 hours or until firm. Let stand at room temperature several minutes before serving. If desired, garnish with grated chocolate, chopped nuts or whipped cream. Store covered in freezer up to 1 month.
A hand pouring Karo Corn Syrup in to a glass bowl

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
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print image

Chocolate Tortoni

  • Yield: 18 servings
  • Prep Time:  40 minutes
  • Chill Time: 4 to 6 hours

Ingredients

  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 1 package (8 ounces) semi-sweet chocolate squares
  • 2 cups heavy 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)

Directions

  • Mix together corn syrup and chocolate in a large heavy saucepan; stir over low heat until chocolate melts. Remove from heat. Stir 1/2 cup cream into chocolate mixture until blended.
  • Chill mixture for 25 to 30 minutes or until cool. Stir in cookies and walnuts.
  • Beat remaining 1-1/2 cups cream in a small bowl with mixer at medium speed until soft peaks form; gently fold whipped cream into chocolate mixture just until combined. Spoon into paper lined muffin cups (about 18).
  • Freeze 4 to 6 hours or until firm. Let stand at room temperature several minutes before serving. If desired, garnish with grated chocolate, chopped nuts or whipped cream. Store covered in freezer up to 1 month.