Chocolate Lined Cones Food

SUNDAE CONE 'CAKE'

Steps:

• Use back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; sprinkle over ice cream. Press gently into ice cream to form even crust.
• Freeze 4 hours or until ice cream is firm.
• Unmold dessert onto plate; remove foil. Break remaining cones into pieces; press into side of dessert.
• Melt chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.

HOMEMADE CHOCOLATE-DIPPED ICE CREAM CONES

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!

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 LINED CONES

Steps:

• Melt chocolate in a heatproof bowl over pan if simmering water.
• Stir til smooth.
• Spoon chcocolate inside cones, swirl to coat the inside.
• Pour out excess, leave thin layer in cone.
• Place in fridge to set.

CHOCOLATE FILLED ICE CREAM CONES

Steps:

• Line a baking sheet with aluminum foil on top so it's tight fitting. Use the sugar cones to poke holes into the foil with even spacing so they do not touch.
• Fill a small saucepan with water, about a cup. Place the saucepan onto the burner and bring it up to a simmer. Place a glass bowl onto the saucepan and then pour in the chocolate chips and coconut oil. Mix the chocolate chunks often to help them melt.
• Once the chocolate is completely smooth and melted start filling the cones and drain out the excess.
• Repeat until all cones are finished and allow to harden in the fridge for at least 30 minutes before using.

HOT CHOCOLATE CONES

Steps:

• Pour the cocoa mix into a 6 x 12 clear cone bag and seal with a clear rubber band; trim 1 inch above band.
• Place the filled bag into a second cone bag, flattening the top.
• Layer either the chocolate chips or the M&M candies followed with the mini-marshamallows.
• Top all off with a red gumdrop and sercure the bag with the last rubber band.
• Attach a tag for instructions on making the hot chocolate. Divide the hot chocolate mix into thirds, place in a cup and fill with 3/4 cup boiling water.
• Top each cup with equal amounts of chocolate chips and marshamallows, enjoy.