PREP TIME: 30 MINS | COOK TIME: 25 MINS | TOTAL TIME: 55 MINS | SERVINGS: 12
These are a super cool dessert that is always a hit at my house! Decadent and incredibly delicious Cinnamon Sugar Chocolate Cream Horns filled with a layer of chocolate ganache and chocolate whipped cream and coated with cinnamon sugar. If you love chocolate and cream horn so much, I am pretty sure that this dessert will melt your heart!
INGREDIENTS
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Horns/cones:
12 sugar ice-cream cones
Aluminium foil as much needed to cover the cones
2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
¼ teaspoon cinnamon powder
2 tablespoons granulated sugar
2 tablespoons milk
Chocolate Cream:
1 and a half c. heavy whipping cream
¼ c. cocoa powder
½ c. powdered sugar
Chocolate Ganache:
½ c. chocolate chips
½ c. heavy whipping cream
How to make Cinnamon Sugar Chocolate Cream Horns
To make the horns/cones:
Step 1: Prepare the oven. Preheat it to 400 degrees F. And using parchment paper, line a baking tray and set it aside.
Step 2: Combine the sugar and cinnamon powder in a bowl until well mixed and set aside.
Step 3: Tightly wrap each ice-cream cone using aluminium foil, sealing the loose ends to cover the cone completely. Set aside.
Step 4: Roll the thawed Pepperidge Farm® Puff Pastry into 10 x 15-inches on a floured surface, then slice them equally into inch strips.
Step 5: Wrap the cone with the strips beginning with the pointed end, overlapping at each twist by around ⅓rd. Then, snip off the extras if any. Make sure not to wrap the cones till the very end because the puff pastry expands when baking.
Step 6: Now, with the milk or egg wash, brush the cones. And evenly sprinkle them with the cinnamon sugar. On the prepared tray, place the cones, pointy-end facing up.
Step 7: Place in the preheated oven and bake for about 20 to 25 minutes until golden brown. When done, remove the tray from the oven. Pull the wrapped ice cream cones out gently and allow the horns to cool entirely.
Chocolate Ganache:
Step 8: Meanwhile, microwave the heavy whipping cream for 45 seconds. Then, add the chocolate chips and allow them to sit for at least 5 minutes.
Step 9: After 5 minutes, stir to combine. Set aside.
Chocolate Cream:
Step 10: In the freezer, place the mixing bowl with the beater for at least 15 minutes. Then, take them out of the freezer. To the chilled bowl, add the cream, powdered sugar, and cocoa powder and beat for about 5 minutes until stiff peaks form. To a piping bag with Wilton 2D tip (or any tip/nozzle), transfer the chocolate cream.
To Assemble The Cream Horns:
Step 11: Drizzle the inside of the cooled cinnamon sugar-coated cones with chocolate ganache, rotating the cone to evenly spread the ganache, and shaking any excess off.
Step 12: In the chocolate ganache, dip the open end of the horn, keeping them vertical in a stand or cup to dry. Then, place in the fridge for at least 30 to 40 minutes until the ganache is set.
Step 13: Once set, remove from the fridge and fill the inside of the horns with chocolate whipped cream until full.
Ingredients
- Horns/cones:
- 12 sugar ice-cream cones
- Aluminium foil as much needed to cover the cones
- 2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
- ¼ teaspoon cinnamon powder
- 2 tablespoons granulated sugar
- 2 tablespoons milk
- Chocolate Cream:
- 1 and a half c. heavy whipping cream
- ¼ c. cocoa powder
- ½ c. powdered sugar
- Chocolate Ganache:
- ½ c. chocolate chips
- ½ c. heavy whipping cream
Instructions
To make the horns/cones:
Step 1: Prepare the oven. Preheat it to 400 degrees F. And using parchment paper, line a baking tray and set it aside.
Step 2: Combine the sugar and cinnamon powder in a bowl until well mixed and set aside.
Step 3: Tightly wrap each ice-cream cone using aluminium foil, sealing the loose ends to cover the cone completely. Set aside.
Step 4: Roll the thawed Pepperidge Farm® Puff Pastry into 10 x 15-inches on a floured surface, then slice them equally into inch strips.
Step 5: Wrap the cone with the strips beginning with the pointed end, overlapping at each twist by around ⅓rd. Then, snip off the extras if any. Make sure not to wrap the cones till the very end because the puff pastry expands when baking.
Step 6: Now, with the milk or egg wash, brush the cones. And evenly sprinkle them with the cinnamon sugar. On the prepared tray, place the cones, pointy-end facing up.
Step 7: Place in the preheated oven and bake for about 20 to 25 minutes until golden brown. When done, remove the tray from the oven. Pull the wrapped ice cream cones out gently and allow the horns to cool entirely.
Chocolate Ganache:
Step 8: Meanwhile, microwave the heavy whipping cream for 45 seconds. Then, add the chocolate chips and allow them to sit for at least 5 minutes.
Step 9: After 5 minutes, stir to combine. Set aside.
Chocolate Cream:
Step 10: In the freezer, place the mixing bowl with the beater for at least 15 minutes. Then, take them out of the freezer. To the chilled bowl, add the cream, powdered sugar, and cocoa powder and beat for about 5 minutes until stiff peaks form. To a piping bag with Wilton 2D tip (or any tip/nozzle), transfer the chocolate cream.
To Assemble The Cream Horns:
Step 11: Drizzle the inside of the cooled cinnamon sugar-coated cones with chocolate ganache, rotating the cone to evenly spread the ganache, and shaking any excess off.
Step 12: In the chocolate ganache, dip the open end of the horn, keeping them vertical in a stand or cup to dry. Then, place in the fridge for at least 30 to 40 minutes until the ganache is set.
Step 13: Once set, remove from the fridge and fill the inside of the horns with chocolate whipped cream until full.
