This recipe yields 12 large Truffle Ice Cream Cones (about 4" high). You can also use this recipe to make 24 small ice cream cones, by using double the amount of cones, cutting them to a smaller size, and making smaller ganache "scoops."
Yield: 12 large or 24 small
- 10 ounces finely chopped semi-sweet chocolate
- 1 cup heavy cream
- 1 tablespoon light corn syrup
- 1 ounce (2 tablespoons) butter, at room temperature
- 1 tsp flavoring extract of your choice (vanilla, mint, orange, etc)
- 12 ice cream sugar cones
- 12 ounces candy coating (if desired, use assorted colors)
- Sprinkles, nuts, or coconut to decorate
1. Place the chopped chocolate in a medium bowl, and pour the heavy cream and the light corn syrup into a small saucepan.
2. Heat the cream over medium-high heat, and bring it just to a boil. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. After one minute, gently whisk the cream and chocolate together until the mixture is smooth and shiny. Add the room temperature butter and whisk it in. Press a layer of cling wrap on top of the chocolate and refrigerate it until it is the texture of peanut butter, about 45-60 minutes.
3. While you wait for the chocolate to chill, prepare the ice cream cones. Use a sharp serrated knife to cut the tops off of a dozen ice cream sugar cones, leaving about 3 inches at the bottom, forming a miniature cone. Use a gentle sawing motion and very little pressure, so that the cone doesn't crack and break.
4. When the chocolate is firm enough to scoop, use a cookie scoop to make twelve 1.5-inch balls of ganache and place them on a foil-lined baking sheet. At this point the chocolate will probably still be fairly soft, so refrigerate the tray until the scoops have hardened, another 30 minutes.
5. While you wait for the scoops to harden, fill the cones with the remainder of the chocolate. Put it in a plastic bag and cut a hole in the corner. Insert the corner into a cone and squeeze until the cone fills with chocolate up to the top, and repeat until all of the cones are filled. Leave them at room temperature so the chocolate stays soft.
6. When the chocolate "scoops" have hardened, press a scoop on top of each cone. The chocolate in the cone should help the scoop stick. Refrigerate the tray until the scoop seems solidly stuck to the cone.
7. Melt the candy coating in a microwave-safe bowl, and stir until it is smooth and free of lumps.
8. Dip the top of each cone into the coating, making sure that the chocolate truffle mixture is completely covered. While the coating is still wet, sprinkle the top with sprinkles, nuts, or coconut. Let the coating set completely before serving.
9. Store Truffle Ice Cream Cones in an airtight container in the refrigerator. The truffle mixture can last several weeks, but the cones will start to get stale after 3-4 days in the refrigerator.