Hot Chocolate Cones Recipes

HOMEMADE ICE CREAM CONES

Steps:

• Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
• Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.

HOT CHOCOLATE CONES

Steps:

• Pour the cocoa mix into a 6 x 12 clear cone bag and seal with a clear rubber band; trim 1 inch above band.
• Place the filled bag into a second cone bag, flattening the top.
• Layer either the chocolate chips or the M&M candies followed with the mini-marshamallows.
• Top all off with a red gumdrop and sercure the bag with the last rubber band.
• Attach a tag for instructions on making the hot chocolate. Divide the hot chocolate mix into thirds, place in a cup and fill with 3/4 cup boiling water.
• Top each cup with equal amounts of chocolate chips and marshamallows, enjoy.

CHOCOLATE CUPCAKE CONES

Steps:

• Pre heat oven to 180 degrees Celsius.
• Place cones in muffin pan, checking for holes or cracks in the cones.
• Gently combine sifted flour, cocoa, baking powder and salt in a small bowl, set aside.
• Combine butter, sugar and egg with a mixer on a medium speed until mixture is lighter in colour and no lumps remain.
• Add milk and vanilla, reducing speed to low and beat until smooth.
• Fold in flour mixture until combined.
• Place even amounts of the batter into each cone, gently tap the bottom of the cone to settle the batter.
• Bake cupcakes until a toothpick inserted in the centre comes out clean, about 20-30 minutes.
• Leave to cool completely.
• Frosting:.
• Combine butter, icing sugar, cream and vanilla. Using an electric mixer on low speed, beat until smooth - add colouring if you like and mix in
• Decorate cakes and sprinkle on sprinkles or go wild like me and dip them inches.

HOT CHOCOLATE REINDEER CONE

Steps:

• Fold the parchment in half diagonally, then in half again and in half once more so it forms a cone shape. Staple the inside of the cone together at the two top corners to attach the layers so you have a sealed cone that's open at the top.
• Stand the parchment cone upright in a long, tall glass so the opening is at the top. Fill the cone with the hot chocolate powder, the chocolate chips, fudge pieces and marshmallows. Twist the top closed and secure with the brown pipe cleaner, then twist the pipe cleaner into two antlers. Fix two eyes and a red nose onto the front of the cone and tie a candy cane stirrer on top with ribbon.
• To serve, snip 3cm off the base of the cone and tip the contents into a large heatproof jug. Top up with 800ml boiling water and stir with the candy cane until the hot chocolate has dissolved and the chocolate chips and fudge pieces have melted. Divide between four mugs.

HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY

Steps:

• In a small bowl, combine ½ cup (85 G) chocolate chips and the heavy cream. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total. Cover with plastic wrap and refrigerate until set, about 20 minutes.
• In a large bowl, combine the remaining chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute total.
• Wrap a 9x5-inch (22x12 cm) loaf pan in foil, keeping the foil taut across the top. Set nearby.
• Spoon about 2 tablespoons of the melted chocolate-coconut oil mixture into a cone, flip upside-down, and spin to coat the inside, letting excess chocolate drip back into the bowl. Poke the cone through the foil to prop upright, and repeat with the remaining cones. Chill in fridge until set, about 2 minutes.
• Once set, spoon some of the softened ice cream into the cones to fill, and smooth the tops. Place the cones in the freezer for 10 minutes, or until set.
• Scoop about a teaspoon of the ganache onto a spoon. Fill an ice cream scooper with the ice cream and create a hole in the middle with the end of a spoon. Place the ganache in the hole and place on top of a cone. Repeat with remaining cones.
• Set the cones on a baking sheet and freeze again for 30 minutes, or until solid.
• Using the remaining melted chocolate, dip the cones, turning to coat the ice cream.
• While the chocolate is still wet, quickly dip the cones in the chopped peanuts to coat.
• Nutrition Calories: 1603 Fat: 104 grams Carbs: 146 grams Fiber: 8 grams Sugars: 122 grams Protein: 31 grams
• Enjoy!