No Ice Cream Nutella Cones Food
NO ICE CREAM NUTELLA CONES
An ice creamless parfait of sorts, the kids will enjoy making this as well as eating it. Place uncooked rice into a cup then the cones will stay upright to chill and fill. This is another 'on the fly' creation by a Bird. ;) For homemade Nutella, try Recipe #328643 or Recipe #328709
Provided by 2Bleu
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Smear semi-sweet chocolate on the inside of the cones. Use a dowel or wooden skewer to help smear the chocolate on the inside. Place in cup of uncooked rice or lay on parchment paper to set.
- Swirl small amount of remaining semi-sweet chocolate into the melted white chocolate. Dip open tops into the swirled chocolate and immidiately place upright (in the rice) so it drizzles a little down the outside of the cone (use your finger to smear the chocolate or catch drippings if needed). Allow to set again, this time in the refridgerator until chocolate is hard and fully set.
- Meanwhile, mix banana with Nutella. When cones are set, place half the banana/Nutella evenly into bottom of each cone.
- Divide the whipped topping and to half, mix in the strawberries, the other half mix in the lemon juice.
- Place strawberry mixture over banana/Nutella layer thats in the cone. Follow with remaining banana/Nutella. Top with lemon whipped cream, sprinkle with chopped nuts and enjoy.
Nutrition Facts : Calories 385.7, Fat 22.2, SaturatedFat 13.3, Cholesterol 14.3, Sodium 39.1, Carbohydrate 42.8, Fiber 4.2, Sugar 33.3, Protein 5.7
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NUTELLA CONES WITH HAZELNUT PRALINE RECIPE - REAL SIMPLE
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3.6/5 (14)Total Time 1 hr 30 mins
- CHOCOLATE COATINGCombine chocolate and oil in a medium bowl set over a pot filled with an inch of simmering water. Stir until chocolate melts, about 4 minutes. Remove bowl; transfer chocolate mixture to a liquid measuring cup.
- Line a baking sheet with parchment paper. Working over a bowl with one cone at a time, pour chocolate mixture into cones, then invert cones so the chocolate runs back into the bowl. Transfer chocolate-lined cones to the prepared baking sheet. Repeat with remaining cones and chocolate. Reserve chocolate at room temperature and refrigerate cone until chocolate is set, about 15 minutes.
- PRALINEMeanwhile, line a baking sheet with parchment paper. Stir together sugar and 2 tablespoons water in a medium pot over medium-high; cook, stirring occasionally, until sugar dissolves, about 4 minutes. Continue to cook, undisturbed, until mixture begins to turn golden. Swirl pot to incorporate any golden sugar and continue to cook until mixture is evenly amber, 8 to 10 minutes. Remove from heat and stir in hazelnuts to coat. Carefully pour mixture onto the prepared sheet. Let cool completely. Transfer to a resealable plastic bag and crush with the back of a spoon or rolling pin.
- FILLING AND ASSEMBLYMix Nutella and remaining ½ cup hazelnuts in a medium bowl. Fill prepared cones with Nutella mixture so that it peaks over the edges of the cones. Dip cones in reserved melted chocolate mixture (reheat in the microwave for 20 seconds if necessary to keep it liquid) and transfer back to parchment-lined sheet. Sprinkle tops with praline and freeze until set. Cookies can be made up to 2 days ahead. Bring to room temperature before serving.
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