Ingredients
Equipment
Method
- Place wafer ice cream cones in the freezer an hour before starting.
Fancy Ice Cream Cone Decors
- Any tempered chocolate will work for coating waffle ice cream cones, but since ice cream is naturally sweet, dark chocolate is often the best choice.
- Once your chocolate is tempered, coat about an inch/2.5cm in chocolate.
- And gently press on crushed nuts before the chocolate sets.
- Using toasted crushed pistachios...
- Using toasted crushed hazelnuts...
- Using toasted coconut...
- Using sprinkles...
Chocolatey Ice Cream Cone
- Using chocolate enrobage (with cocoa butter) allows the cone to get a thiner chocolate coating. The cone can also be dipper immersed in chocolate. Gently melt chocolate over a bain-marie, and remove from the heat. Transfer the barely melted chocolate to a narrow container. Meanwhile, in a small saucepan melt cocoa butter. When melted, add it to the chocolate and mix with the immersion blender. Sieve.
- Use chocolate enrobage at ≈113ºF/45ºC. Coat the tip of the previously frozen cone first.
- Flip and glaze about a third of the cone. Repeat until done.
Storage
- Ice cream cones can be carefully stalked back and arranged in sealed containers. Keep frozen for up to 6 months.
