1 pkg. (8 oz.) Baker's semi-sweet chocolate
2/3 c. Karo light or dark corn syrup
2 c. heavy cream, divided
1 1/2 c. broken chocolate wafers or other crisp cookies
1 c. coarsely chopped walnuts

1. Line 12 (2 1/2 inch) muffin cups with paper liners. In 3 quart saucepan, stir chocolate and corn syrup over low heat just until chocolate melts; remove from heat. Stir in 1/2 cup heavy cream until blended. Refrigerate 15 minutes or until cool.

2. Beat remaining cream until soft peaks form; gently stir into chocolate mixture. Stir in cookies and nuts. Spoon into muffin cups.

3. Freeze 4 to 6 hours, or until firm. Garnish as desired. Let stand a few minutes before serving. Store covered in freezer up to 1 month. Makes 12.