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.