Dark-Chocolate-Dipped Cherry Ice Cream Cones
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
58
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Spoon some ice cream into 1 cone, packing gently to fill
2
Dip large (1/4 cup) round ice cream scoop into bowl of hot water
3
Scoop large mounded ball of ice cream onto cone, pressing gently
4
Stand cone in small glass; place in freezer
5
Repeat with remaining cones and ice cream, placing each cone in individual glass
6
Freeze 2 to 8 hours
7
Place bittersweet chocolate and oil in small glass bowl
8
Microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes
9
Let stand just until cool, about 10 minutes
10
Place white chocolate in another small glass bowl; melt in microwave on medium-high, stopping occasionally to stir, about 1 minute
11
Place nuts on plate
12
Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice cream end of cone into chocolate, turning to coat
13
Gently shake cone, allowing excess chocolate to drip back into bowl
14
Immediately roll bottom half of chocolate-dipped scoop in nuts
15
Dip fork into white chocolate; drizzle lines over top of cone
16
Place cone in glass; return to freezer
17
Repeat with remaining cones
18
Freeze 1 hour
19
DO AHEAD: Can be made 1 day ahead
20
Wrap cones in foil; keep frozen
21
Spoon some ice cream into 1 cone, packing gently to fill
22
Dip large (1/4 cup) round ice cream scoop into bowl of hot water
23
Scoop large mounded ball of ice cream onto cone, pressing gently
24
Stand cone in small glass; place in freezer
25
Repeat with remaining cones and ice cream, placing each cone in individual glass
26
Freeze 2 to 8 hours
27
Place bittersweet chocolate and oil in small glass bowl
28
Microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes
29
Let stand just until cool, about 10 minutes
30
Place white chocolate in another small glass bowl; melt in microwave on medium-high, stopping occasionally to stir, about 1 minute
31
Place nuts on plate
32
Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice cream end of cone into chocolate, turning to coat
33
Gently shake cone, allowing excess chocolate to drip back into bowl
34
Immediately roll bottom half of chocolate-dipped scoop in nuts
35
Dip fork into white chocolate; drizzle lines over top of cone
36
Place cone in glass; return to freezer
37
Repeat with remaining cones
38
Freeze 1 hour
39
DO AHEAD: Can be made 1 day ahead
40
Wrap cones in foil; keep frozen