Friday, 14 July 2017

Chocolate Ice Cream Cones


Ice cream in a cone is a sure-fire way to tell that summer is underway. By no means is either ice cream or cones something strictly reserved for summer. With this recipe, you can be rustling up some cones in no time.

Making these simple cones at home couldn't be any simpler. Using no fancy equipment or ingredients, these are perfect for upgrading any garden party or barbeque. Unlike other recipes out there, these are baked in the oven and not to be cooked in a waffle maker. By all means try, however, I can't vouch that they will work. Let me know if you try it.

Adding a good quality cocoa powder really helps make these cones a little extra special. They have a more discerning flavour when matched with appropriate ice creams. Matcha ice cream, strawberry and even banana ice cream work well to name a few. If you have a little spare time, check out this peanut butter and chocolate ice cream recipe. It's a great match for the cones and also uses no fancy equipment.

To be drip conscious, you can dip the ends in melted chocolate, giving them the perfect seal to avoid messy hands.

Recipe

Ingredients:                                                                                                                 (Makes 16 cones)
2 egg whites
95g icing sugar
60g plain flour
25g good quality cocoa powder
75g melted butter

For dipping (optional)
50g dark chocolate

Method:
  • Start by whisking the egg whites. Once they are frothy continue to whisk and slowly add the sifted icing sugar.
  • Gently fold the sifted flour and the cocoa powder through the mix with the whisk. 
  • Gently beat in the melted butter until fully combined and smooth. 
  • Scrape the mixture into a small container and leave to rest in the fridge for 20-30 minutes.
  • Spread out around 20g of mix a portion into a circle on baking paper, spreading thinly.
  • Bake in a pre-heated oven at 180 degrees for 8-10 minutes. 
  • Once cooked remove from the oven, quickly lift from the tray and shape. Remember to do this as fast as possible as they will go hard and set in approximately 10 seconds from being off the tray. 
  • Leave to cool.
  • Dipping the end is chocolate is optional. If you want too, melt the chocolate and leave to cool until it starts to thicken slightly, dip the end of the cone and let the residual chocolate drip off. Leave to set.  
  • Once cool store in an airtight container. 
  • Serve with your favourite ice creams or sorbets. 

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