Chocolate Tuile Ice Cream Cones Recipes

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!

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.

Steps:

• For the Ricotta and Chocolate Chip Ice Cream: In a medium bowl, whisk together ricotta cheese and milk until smooth. Add the simple syrup and vanilla extract. Stir to combine. Pour the ricotta mixture into an ice cream maker and freeze according to the manufacturer's directions. Add the chocolate chips 10 minutes before the end of freezing.
• For the Sugar Cones: Stand 3 sugar cones in each of the 4 glass tumblers. Mix the chocolate-hazelnut spread and chocolate chips together in a small bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate chips have melted and the mixture is smooth. Spoon 2 teaspoons of chocolate mixture into each sugar cone. Place the glasses in the freezer for 10 to15 minutes until the chocolate becomes firm.
• To serve: Using a 2-ounce ice cream scoop, place 1 scoop of ice cream on top of each sugar cone. Serve immediately.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

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!

Steps:

• Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a bowl whisk together the flour, sugar, and salt. Whisk in the egg whites, butter, and vanilla until well combined. Let the batter sit at room temperature for 45 minutes. If using later, cover the surface with plastic wrap and refrigerate.
• Drop rounded tablespoons of the batter about 6 inches apart onto the baking sheet. Spread the batter with an offset spatula or the back of a spoon into 5 or 6-inch rounds.
• Bake in the middle of the oven until golden and lightly brown around the edges, about 6 to 8 minutes. To shape, gently loosen a cookie from the baking sheet with an offset spatula, then turn it over so the smooth side is facing up. Roll the cookie into a cone and hold the bottom of the cone together for several seconds until cookie holds its shape. Carefully slip the cone into a Champagne flute and let it cool completely. Shape the remaining cookies. If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften. Make and shape more cookies with the remaining batter.
• Chef's Note: If the bottoms of the cones do not close tightly, fill them with peanut butter, chopped candy, or melted chocolate that has been cooled.

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.

Steps:

• Sift flour with cocoa, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium until well-combined, about 2 minutes. Beat in egg whites, one at a time, beating for 4 minutes after each addition. Add the flour-and-cocoa mixture, and mix until just combined.
• Reserve 1/2 cup batter; place in a pastry bag fitted with a #2 tip, and set aside for piping white tuile cookies.

Steps:

• Bring butter, brown sugar, and corn syrup to a boil over moderate heat, stirring. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in coconut and cool to room temperature, about 45 minutes.
• Preheat oven to 375°F. Crumple foil to form a solid cone (about 6 inches long and 3 inches across widest part) for shaping cookies.
• Drop 2 (1-tablespoon) portions of dough 6 inches apart on a buttered baking sheet and pat each into a 5-inch round with your fingertips. Bake in middle of oven until golden, 6 to 8 minutes (cookies will spread to about 6 inches).
• Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies from baking sheet with offset spatula, then turn over so smooth sides are facing up. Roll 1 cookie onto cone and cool on cone until cookie holds cone shape, about 15 seconds, then carefully slip off onto a rack to cool completely. Shape remaining cookie in same manner. (If cookies become too brittle to roll onto cone, return baking sheet to oven for a few seconds to soften.) Make and shape more cookies with remaining dough.
• Put 3 small scoops ice cream into each cone and put cones on plates.

Steps:

• Beat butter and sugar together with an electric mixer on medium-high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
• Lower the speed and add the flour or flour-cocoa mixture (see Cook's Note) and mix until just combined. Do not overmix. Cover bowl and chill for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a small off-set spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
• Bake in preheated oven until lightly brown around the edges, 8 to 10 minutes. Remove from the oven and while still hot, remove tuiles from the pan and drape them over a rolling pin. Allow to sit a few minutes to harden and cool. Store in an airtight container.