Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Servings: 12
Looks complicated but trust me they are easy and super amusing to make! Cinnamon Sugar Chocolate Cream Horns are a fun snack and decadent dessert. Coated with cinnamon sugar with a layer of chocolate ganache inside and filled with chocolate whipped cream – heaven!
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 tsp cinnamon powder
2 tbsp granulated sugar
2 tbsp milk
Chocolate Cream:
1 and a half cup heavy whipping cream
¼ cup of cocoa powder
½ cup powdered sugar
Chocolate Ganache:
½ cup of chocolate chips
½ cup 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.
Step 2: Use parchment paper to line a baking tray. Set aside.
Step 3: Add the sugar and cinnamon powder in a bowl and mix well.
Step 4: Using aluminium foil, wrap the ice cream cone individually. Cover any loose ends if necessary.
Step 5: Sprinkle flour on the working surface. Thaw the Pepperidge Farm® Puff Pastry on it, rolling into 10 x 15-inch and dividing into equal 1-inch strips.
Step 6: Twist the wrapped cones and strips from the pointy end wrap overlapping each cone by 1/3. Snipping off any extra and making sure to not wrap until the very end as it expands when baking and it can get difficult to remove the sugar cones.
Step 7: Brush each cone with milk or egg wash.
Step 8: Sprinkle evenly the cones with cinnamon sugar.
Step 9: Transfer them pointy end facing up on the pre-lined tray.
Step 10: Place inside the preheated oven and bake for about 20 to 25 minutes or until golden brown.
Step 11: When done, remove from the oven and pull the wrapped ice-cream cones out gently. Allow cooling completely.
To make the Chocolate Ganache:
Step 1: Add the heavy whipping cream in a microwave-safe bowl and microwave for about 45 seconds.
Step 2: Then, add in the chocolate chips and allow to sit for at least 5 minutes.
Step 3: Stir until incorporated to ready the Chocolate Ganache. Set aside.
To make the Chocolate Cream:
Step 1: Freeze for at least 15 minutes the mixing bowl with the beater.
Step 2: Take it out from the fridge and add in the cream, powdered sugar, and cocoa powder. Beat for approximately 5 minutes or until stiff peaks form.
Step 3: Fill with the Chocolate cream a piping bag with a Wilton 2D tip or any tip or nozzle you desired.
To Assemble The Cream Horns:
Step 1: Drizzle using a spoon the insides of each cooled sugar-coated cones with chocolate ganache, twisting to evenly spread. Shake any excess off.
Step 2: In the chocolate ganache, dip the open end of the horn. And sit them vertically in a stand or cup to dry.
Step 3: Place in the fridge for at least 30 to 45 minutes or until the ganache is set.
Step 4: Fill with the chocolate whipped cream the inside of each cone 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 tsp cinnamon powder
- 2 tbsp granulated sugar
- 2 tbsp milk
- Chocolate Cream:
- 1 and a half cup heavy whipping cream
- ¼ cup of cocoa powder
- ½ cup powdered sugar
- Chocolate Ganache:
- ½ cup of chocolate chips
- ½ cup heavy whipping cream
Instructions
To make the horns/cones:
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Use parchment paper to line a baking tray. Set aside.
Step 3: Add the sugar and cinnamon powder in a bowl and mix well.
Step 4: Using aluminium foil, wrap the ice cream cone individually. Cover any loose ends if necessary.
Step 5: Sprinkle flour on the working surface. Thaw the Pepperidge Farm® Puff Pastry on it, rolling into 10 x 15-inch and dividing into equal 1-inch strips.
Step 6: Twist the wrapped cones and strips from the pointy end wrap overlapping each cone by 1/3. Snipping off any extra and making sure to not wrap until the very end as it expands when baking and it can get difficult to remove the sugar cones.
Step 7: Brush each cone with milk or egg wash.
Step 8: Sprinkle evenly the cones with cinnamon sugar.
Step 9: Transfer them pointy end facing up on the pre-lined tray.
Step 10: Place inside the preheated oven and bake for about 20 to 25 minutes or until golden brown.
Step 11: When done, remove from the oven and pull the wrapped ice-cream cones out gently. Allow cooling completely.
To make the Chocolate Ganache:
Step 1: Add the heavy whipping cream in a microwave-safe bowl and microwave for about 45 seconds.
Step 2: Then, add in the chocolate chips and allow to sit for at least 5 minutes.
Step 3: Stir until incorporated to ready the Chocolate Ganache. Set aside.
To make the Chocolate Cream:
Step 1: Freeze for at least 15 minutes the mixing bowl with the beater.
Step 2: Take it out from the fridge and add in the cream, powdered sugar, and cocoa powder. Beat for approximately 5 minutes or until stiff peaks form.
Step 3: Fill with the Chocolate cream a piping bag with a Wilton 2D tip or any tip or nozzle you desired.
To Assemble The Cream Horns:
Step 1: Drizzle using a spoon the insides of each cooled sugar-coated cones with chocolate ganache, twisting to evenly spread. Shake any excess off.
Step 2: In the chocolate ganache, dip the open end of the horn. And sit them vertically in a stand or cup to dry.
Step 3: Place in the fridge for at least 30 to 45 minutes or until the ganache is set.
Step 4: Fill with the chocolate whipped cream the inside of each cone until full.
