Dark Chocolate Cream Horns Recipes

DARK CHOCOLATE CREAM HORNS

Steps:

• Wrap each cone tightly in the non-stick aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Set aside.
• Make an egg wash by beating the egg with 2 tablespoons of water. Set aside.
• Flour the worktop roll out the pastry to 12 x 18 inches.
• Trim the edges to neaten, then slice along the length into 15 equal strips of about 1 x 15 inches. Then cut 3 of the strips in half.
• Starting with the pointy end, wrap the longer strips around the cones overlapping each twist of pastry by about a third as you go. If you have extra at the top, snip it off; don't tuck it into the cone or it will be difficult to get the pastry off after baking.
• Using the smaller strips, twist them gently and wrap the top of each pastry cone with the twisted strips. Trim any excess.
• Brush them sparingly with the egg wash and then sprinkle with the sugar.
• Lay the pastry cones on the baking sheet (placing any messy ends facing down, and chill for about 15 minutes.
• Preheat the oven to 400°F/200°C
• Bake for 20-25 minutes, or until a golden brown and puffy.
• Remove from the oven and gently remove them from the molds/cones- remembering to hold the hot cones with a clean oven cloth. Cool completely.
• Make the chocolate by melting the butter and syrup together in a small saucepan. Once melted, remove from heat, add the chocolate and mix until fluid. Set aside to cool.
• Spread one tablespoon of the chocolate into each horn
• Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla to the cream.
• Using a food processor, whip the cream until it thickens enough to hold its shape (this doesn't take long at all so check often).
• Pipe the cream into the horns and decorate with the remaining chocolate.
• If you use the skimmed milk powder in the cream the horns will last up to 3 days.
• If you don't use the powder, the cream should be made and the horns should be filled just before serving.