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Choc tops with home-made ice cream cones

A recipe from the Good Food collection.

Murdoch Recipe Article Lead - wide

Ingredients

Ice cream cones

  • 90 g (3¼ oz/¾ cup) plain (all-purpose) flour
  • 90 g (3¼ oz/¾ cup) icing (confectioners') sugar
  • 180 g (6 oz/¾ cup) sour cream
  • 40 g (1½ oz) butter, melted

Chocolate topping

  • 125 g (4½ oz/¾ cup) chopped good-quality dark chocolate
  • 50 g (1¾ oz) Copha (white vegetable shortening)
  • 16 small scoops vanilla ice cream or store-bought
  • 4 thin, flaky chocolate bars, cut in half across the middle

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Mark two 16 cm (6¼ inch) circles on a sheet of baking paper, then turn upside down on a baking tray.

2. To make the ice cream cones, sift the flour and icing sugar into a bowl, add the sour cream and butter and mix until combined. Using a palette knife, spread 1½ tablespoons of the mixture thinly onto each circle. Bake for 8-10 minutes, or until starting to turn golden brown. Working quickly, while still hot, wrap each firmly around a cream horn mould, hold in place gently and allow to cool, then remove the mould. Repeat with the remaining mixture to make eight cones. (For a more even colour, put the cones back on the baking tray, seam side down, with the moulds still inside, and bake for a further 5 minutes. They may soften again, but will firm on cooling. When cool, remove the moulds.) When the cones are cold, store them in an airtight container.

3. To make the chocolate topping, put the chocolate and Copha in a heatproof bowl and gently melt over a saucepan of simmering water, making sure the base of the bowl doesn't touch the water. Stir until just melted. Remove from the heat and cool to room temperature — if the chocolate mixture is too hot it will melt the ice cream.

4. Fill each cone with two scoops of ice cream. Make a small hole in the top and insert a chocolate bar portion. Holding the cone over the bowl of chocolate, rotate the cone slightly while pouring chocolate quickly all over the top with a spoon. Allow the excess chocolate to drip off — the chocolate will set very quickly. Freeze for up to 2 hours before eating.

Course:
Dessert
Occasion:
Children's Party

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