Witches Hats
Witches Hats
Ingredients
- 5 oz (140 g) semi-sweet chocolate, chopped
- 1/2 cup (125 ml) 35% cream
- 2 tablespoons (30 ml) sugar
- 2 eggs, lightly beaten
- 8 oz (225 g) semi-sweet chocolate, chopped
- 8 sugar cones for ice cream (no rim)
- Homemade caramel sauce (optional)
Instructions
- Place the chocolate in a bowl. Set aside.
- In a saucepan, bring the cream and the sugar to a boil. Remove from the heat and pour over the chocolate. Let stand for 1 minute.
- Gently whisk the mixture until the chocolate melts. Add the eggs, whisking until the mixture is smooth. Cover and refrigerate until the mixture reaches room temperature, about 1 hour.
- Using an electric mixer, beat until the mixture becomes frothy and starts to turn pale, about 5 minutes. Transfer to a pastry bag fitted with a 1-cm (1/2-inch) tip.
Witches Hats