8 oz., semi-sweet chocolate chips
2/3 c. light or dark corn syrup
2 c. heavy cream, divided
1 1/2 c. broken chocolate wafers
1 c. walnuts, coarsely chopped

Line 12 muffin cups with paper liners. Combine corn syrup and chocolate in mixing bowl. Melt in microwave oven at 50% power until melted, stirring often. Stir in 1/2 cup cream until blended. Cool in refrigerator for 15 minutes. Beat remaining cream until it forms soft peaks. Gently stir in chocolate mix. Stir in nuts and cookie crumbs. Spoon into muffin tins. Freeze 4 to 6 hours. Let stand a few minutes before serving. Store covered for up to 1 month in freezer. Garnish as thawing with whipped cream or chocolate sauce. Top with nuts.