Chocolate ice-cream cones
If your first attempt at folding the cones is unsuccessful, eat the bits and try again. These cones will keep for up to three days in an airtight container.
Makes about 10 cones Preparation time: 20 minutes, plus 1 hour resting time Baking time: about 5 minutes per baking tray Oven temperature: 180°C
• 70g (125ml) flour • 15ml cocoa • 100g (190ml) icing sugar • pinch of salt • 3 extra-large egg whites, whisked • 100g butter, melted and cooled • about 60ml melted dark chocolate • cake sprinkles
1 Make the batter Sift the dry ingredients into a mixing bowl; slowly whisk in the egg whites until smooth. Gradually whisk in the butter. Cover the batter and refrigerate for 1 hour; it should thicken slightly, making it easier to spread.
2 Make a stencil Cut off the raised edge of a 2L ice-cream tub lid; trace a 14cm circle on the lid using an upside-down pudding bowl. Cut out the circle. Also make one or two foil cones to help shape the chocolate cones.
3 Spread the batter Preheat the oven. Place the stencil on a sheet of baking paper and spread an even layer of batter over it with a palette knife. Lift the stencil carefully and make another circle on the same sheet of baking paper. Carefully transfer the paper with the batter circles to a baking tray. Repeat with all the batter.
Tip It’s best to bake only two circles at a time.
4 Form the cones Bake each tray for about 5 minutes until the batter circles are lightly browned – turn the baking tray 180° halfway through the baking time and keep an eye on it as ovens differ and the thin batter may burn. Work quickly when it comes out of the oven: using a palette knife, lift the first circle off the paper and wrap it around the foil shape to form a cone; wear gloves so you don’t burn your fingers. Repeat with the second circle.
Tip If the second circle has hardened too much for you to wrap it, place it back in the oven for a minute to soften.
5 To finish Cool the cones completely. Seal the tips by dipping them in melted dark chocolate and then in the sprinkles – it looks lovely and hides any imperfections.
Tip You can also add a mini marshmallow or a Whisper chocolate ball to the bottom of the cone before scooping the ice cream.