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Chocolate-Dipped Sugar Cones
Makes 24 servings.
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Source:
Preparing:
Cooking:
Difficulty:
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The Art of Chocolate
15 min
20-25 mins
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12 ounces semisweet chocolate chips,
or coarsely chopped semisweet,
bittersweet,
or white chocolate
colored sprinkles, optional
chopped nuts, optional
12 sugar ice cream cones
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In a microwave-safe bowl, heat the chocolate on medium-high power
for 1 to 3 minutes. Check the chocolate after about 1 minute and
stir gently.
When the chocolate looks wet and soft, stir it until it liquefies.
(Chocolate will not melt to a liquid pool in the microwave but has
to be stirred.)
Alternatively, melt the chocolate in the top of a double boiler
set over very hot, not simmering, water, stirring until smooth and
melted.
If using nuts or spinkles, spread them in a shallow bowl or plate.
Holding a cone by its pointed end, dip it into the chocolate to
a depth of about 1 inch.
Remove and immediately roll the chocolate covered portion of the
cone in the nuts of sprinkles. Repeat with the remaining cones.
Set the cones, pointed sides up, on a wax paper-lined baking sheet
until the chocolate sets and hardens.
Serve right away or refrigerate until needed. If your kitchen
is cool or air conditioned, the cones can be stored on the! counter
for an hour or so.
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