Chocolate Mousse Cream Cone Recipes

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CHOCOLATE MOUSSE CREAM CONE



CHOCOLATE MOUSSE CREAM CONE image

Make and share this CHOCOLATE MOUSSE CREAM CONE recipe from Food.com.

Provided by shazzieau

Categories     Dessert

Time 10m

Yield 14 serving(s)

Number Of Ingredients 7

200 g chocolate mousse mix, powder
500 ml milk
14 ice cream cones, flat bottomed
2 peppermint, crisp chocolate bars crushed (optional)
600 ml thickened cream
1/2 cup icing sugar
2 tablespoons candy sprinkles

Steps:

  • using an electric mixer, beat the mousse powder with the milk as per directions on packet.
  • fill each cone with mousse layering with some peppermint crisp if desired.
  • refrigerate for 1 hour.
  • whip the cream with the icing sugar. pipe or spoon the cream onto the cones.
  • top with sprinkles.
  • keep refrigerated until needed.
  • NOTE;the mousse powder I used may not be the same as you can get. (I'm in Australia, I used "äeroplane" mousse mix ) so just follow the directions on the packets you get or you can just make your own mousse if you prefer.

Nutrition Facts : Calories 205.6, Fat 17.6, SaturatedFat 10.8, Cholesterol 64.4, Sodium 43.9, Carbohydrate 10.3, Fiber 0.1, Sugar 4.5, Protein 2.4

CHOCOLATE-GINGER MOUSSE CONES



Chocolate-Ginger Mousse Cones image

Provided by Valerie Bertinelli

Categories     dessert

Time 55m

Yield 15 servings

Number Of Ingredients 14

8 ounces bittersweet chocolate
3 cups heavy cream, chilled
1 1/3 cups all-purpose flour
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup whole milk
3 tablespoons ground ginger
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of kosher salt
2 large eggs
1 teaspoon vanilla extract
Cooking spray

Steps:

  • For the mousse: Place a medium bowl in the freezer for 10 minutes. Meanwhile, melt the chocolate in a medium microwave-safe bowl on low power for 3 minutes. Let cool slightly. Pour the cream into the chilled bowl and whip until it holds stiff peaks. Fold one-third of the cream into the chocolate. Fold half of the remaining cream into the chocolate and then fold in the rest of the cream. Refrigerate until ready to use.
  • For the cones: Preheat a pizzelle iron.
  • Whisk together the flour, sugar, butter, milk, ginger, baking powder, cinnamon, cloves, salt, eggs and vanilla extract until smooth. Coat the pizzelle iron with the cooking spray, then close to continue heating.
  • When the iron is hot, spoon about 1 tablespoon of the batter onto each pizzelle well. Slowly close and let cook until golden, 50 seconds to 1 minute. Immediately roll one of the cookies around a wooden cone mold, slide it off, and transfer to a rack to cool completely. Leave the other cookie(s) on the iron while you work with the first one--they will firm up if you take them off the heat. Continue cooking and rolling in this way with the remaining batter.
  • Just before serving, fill a large resealable plastic bag with the mousse and snip off one corner. Dividing evenly, pipe the mousse into the cones. Serve immediately.

HG'S CHOCOLATE-COATED MOUSSE-CREAM CONES



Hg's Chocolate-Coated Mousse-Cream Cones image

Make and share this Hg's Chocolate-Coated Mousse-Cream Cones recipe from Food.com.

Provided by Princessmitzoue

Categories     Frozen Desserts

Time 1h15m

Yield 2 Cones, 2 serving(s)

Number Of Ingredients 4

2 ice cream cones
1 Jello gelatin, sugar free pudding snack
2 tablespoons sugar-free chocolate syrup
1/2 cup Cool Whip

Steps:

  • Pour 1 tablespoon of chocolate syrup into each cone & swirl til the inside is coated.
  • Place the cones in the freezer.
  • Place Cool Whip and pudding in a small dish & blend.
  • Chill that in the freezer for about 45 minutes til set but not frozen.
  • Spoon mousse into each cone & enjoy!

Nutrition Facts : Calories 76.3, Fat 5, SaturatedFat 4.1, Sodium 10.4, Carbohydrate 7.5, Fiber 0.1, Sugar 4.6, Protein 0.6

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