Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 12 Servings
These Cinnamon Sugar Chocolate Cream Horns are filled with flavors that will satisfy your sweet tooth! In less than an hour, you can have the best dessert ever! Try this recipe now
Ingredients:
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To make horns/cones:
2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
¼ tsp cinnamon powder
12 sugar ice cream cones
2 tbsp milk
2 tbsp granulated sugar
Aluminum foil as needed to cover the cones
For Chocolate Cream:
½ c powdered sugar
¼ c cocoa powder
1 1/2 c heavy whipping cream
For Chocolate Ganache:
½ c heavy whipping cream
½ c chocolate chips
Directions:
For the Cones:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a baking sheet with parchment paper.
Add the cinnamon powder and sugar into a bowl. Whisk to combine.
Tightly wrap each cone with foil and seal the sides.
Sprinkle flour onto a flat surface, then lay the pastry on it. Roll it up to about 10×15-inches. Slice it into 1-inch pieces.
From the pointy end of each cone, twist each overlapping the other. You might remove some of it as you get along with the process.
Brush each cone with milk and coat it with cinnamon sugar. Put them onto the prepared baking sheet, leaving a small space between each cone.
Place the baking sheet in the preheated oven and bake the horns for about 25 minutes or until they become golden brown.
Remove the cones from the oven and allow them to cool completely at room temperature.
Chocolate Ganache:
In a heat-safe bowl, add the heavy whipping cream. Place it in the microwave and heat until melted.
Remove from the microwave, then stir in the chocolate chips until well blended.
Chocolate Cream:
Add cream, cocoa powder, and powdered sugar into the bowl of a stand mixer. Beat for about 5 minutes or until well incorporated. Pour the mixture into a piping bag. Remove the tip.
To Assemble:
Fill each cone with the chocolate ganache.
Dip the pointy end of each horn into the chocolate ganache. Place them in the fridge to chill for at least 30 minutes.
Fill each with chocolate whipped cream.
Serve and enjoy!
Ingredients
- To make horns/cones:
- 2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
- ¼ tsp cinnamon powder
- 12 sugar ice cream cones
- 2 tbsp milk
- 2 tbsp granulated sugar
- Aluminum foil as needed to cover the cones
- For Chocolate Cream:
- ½ c powdered sugar
- ¼ c cocoa powder
- 1 1/2 c heavy whipping cream
- For Chocolate Ganache:
- ½ c heavy whipping cream
- ½ c chocolate chips
Instructions
For the Cones:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F.
Line the inside of a baking sheet with parchment paper.
Add the cinnamon powder and sugar into a bowl. Whisk to combine.
Tightly wrap each cone with foil and seal the sides.
Sprinkle flour onto a flat surface, then lay the pastry on it. Roll it up to about 10×15-inches. Slice it into 1-inch pieces.
From the pointy end of each cone, twist each overlapping the other. You might remove some of it as you get along with the process.
Brush each cone with milk and coat it with cinnamon sugar. Put them onto the prepared baking sheet, leaving a small space between each cone.
Place the baking sheet in the preheated oven and bake the horns for about 25 minutes or until they become golden brown.
Remove the cones from the oven and allow them to cool completely at room temperature.
Chocolate Ganache:
In a heat-safe bowl, add the heavy whipping cream. Place it in the microwave and heat until melted.
Remove from the microwave, then stir in the chocolate chips until well blended.
Chocolate Cream:
Add cream, cocoa powder, and powdered sugar into the bowl of a stand mixer. Beat for about 5 minutes or until well incorporated. Pour the mixture into a piping bag. Remove the tip.
To Assemble:
Fill each cone with the chocolate ganache.
Dip the pointy end of each horn into the chocolate ganache. Place them in the fridge to chill for at least 30 minutes.
Fill each with chocolate whipped cream.
Serve and enjoy!
