Transform plain ice cream cones into the most delicious chocolate dipped witch's hats this Halloween! I fill them with a delicious red velvet (aka bloody looking) ice cream and I promise that these will cast a spell over all of your guests.
I remember one year bringing out some ice cream towards the end of the night when we were playing games and it was a welcome refreshment for guests. I didn't have any use for a bag of these cones which quite frankly taste like styrofoam by themselves. But like bacon improves almost anything, chocolate does too and I decided to coat them in chocolate.
I then spied the enormous bag of red velvet crumbs that I had leftover from making the armadillo cake and decided to do a version of my carrot cake ice cream. Except this would be called "Red Velvet and Blood Clot Ice Cream." So in answer to what is under the witch's hat? It's filled with blood clot ice cream!
Witch's Hat Ice Cream Cones
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 5 minutes
- 16 small cones with a "brim" or edge to them
- 200g/7 ozs dark or bittersweet chocolate
- 25g/1oz copha or coconut oil
- 1.5 cups/375g/13flozs cream
- 3 tablespoons icing or powdered sugar
- 1/2 cup red velvet cake
- Cherry jam
Step 1 - Melt chocolate and copha or coconut oil in a double boiler or in a microwave. Line a baking tray with parchment. Dip the outside of the cones in the chocolate, allow the chocolate to drip off as much as possible and allow to set completely. I decorated these with little bats that Charlie gave me as a gift.
Step 2 - Whip the cream until soft peaks form and add the icing or powdered sugar. Mix in the crumbled red velvet cake and swirl through the cherry jam.
Step 3 - With a teaspoon, fill the cones with the ice cream mixture and freeze.