HOMEMADE CHOCOLATE-COVERED ICE CREAM CONES RECIPE BY TASTY
Here's what you need: semisweet chocolate chips, heavy cream, coconut oil, ice cream sugar cones, vanilla ice cream, chopped peanut
Provided by Alix Traeger
Categories Desserts
Yield 6 servings
Number Of Ingredients 6
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!
HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES
Skip the ice cream parlor this time around and try this tasty recipe for Homemade Chocolate-Dipped Ice Cream Cones.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, microwave chocolate and vegetable oil for about 1 minute. Stir every 20 seconds until smooth.
- Place ice cream cones on a small lined baking sheet. (Make sure you have cleared space in your freezer for the sheet.). Drizzle about 1 teaspoon melted chocolate into the bottom of each ice cream cone. Place in the freezer for 10 minutes, to set chocolate.
- Remove vanilla ice cream from freezer to let thaw a few minutes before filling cones. Scoop ice cream into cones. Place filled cones into short glasses and onto baking sheet. Freeze for 10 minutes to set ice cream.
- One at a time, dip tops of cones in melted chocolate mixture (you may need to warm in your microwave for 15-20 more seconds to thin slightly).
- Immediately roll into chopped nuts. If necessary, sprinkle nuts over top to coat evenly.
- Place the cones back into the short glasses, onto the baking sheet, and into your freezer.
- Repeat process until all sugar cones are filled, dipped and sprinkled with nuts.
- Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE-DIPPED ICE CREAM CONE
Steps:
- Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright.
- Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl.
- Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes.
- Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
- Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds.
- Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.
CHOCOLATE-GINGER MOUSSE CONES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield 15 servings
Number Of Ingredients 14
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
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
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
CHOCOLATE MOUSSE CREAM CONE
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
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
More about "hgs chocolate coated mousse cream cones recipes"
CHOCOLATE MOUSSE RECIPE - COOKING CLASSY
From cookingclassy.com
4.9/5 (20)Total Time 2 hrs 55 minsCategory DessertCalories 538 per serving
- In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
- Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil).
- While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
- Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
HG'S CHOCOLATE MOUSSE-CREAM CONES RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.7/5 (3)Calories 104 per servingServings 2
CHOCOLATE AND CREAM MOUSSE RECIPE | FOOD FROM …
From foodfromportugal.com
CHOCOLATE MOUSSE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CHOCOLATE HONEY MOUSSE RECIPE + VIDEO | SUGAR GEEK …
From sugargeekshow.com
S'MORES CHOCOLATE MOUSSE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
2-INGREDIENT CHOCOLATE MOUSSE RECIPE (NO EGGS NEEDED) …
From thekitchn.com
Estimated Reading Time 5 mins
HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES - THE COMFORT OF …
From thecomfortofcooking.com
CREAMY CHOCOLATE MOUSSE RECIPE - SOUTHERN KISSED
From southernkissed.com
CHOCOLATE MOUSSE CONES RECIPE - QUERICAVIDA.COM
From quericavida.com
BEST CHOCOLATE-GINGER MOUSSE CONES RECIPES | FOOD …
From foodnetwork.ca
CHOCOLATE MOUSSE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY CHOCOLATE MOUSSE RECIPE (3 INGREDIENTS/EGGLESS)
From easyanddelish.com
CHOCOLATE DIPPED ICE CREAM CONES - A SPICY PERSPECTIVE
From aspicyperspective.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love