Chocolate Horns with Whipped Cream
Source of Recipe
TOH BB Anica
CHOCOLATE HORNS WITH WHIPPED CREAM
small paint brush (the kind that the kids use in kindergarden for painting it needs to be a bit stiff)
small narrow glasses at least 2 1/2 inches tall(shot glasses work well)
Dark chocolate candy coating wafers
Out of the wax paper cut 3" circles
I cut 5 strips 5"wide fold in half use a glass that is 3" draw circle around it then cut the paper in the bunch just on the outside of the circle that I drew. Don't worry if it is not perfect. It takes way too much time to cut each one out seperatley.
Roll each circle into a cone where it is closed at the bottom & open at the top. It's like when you make your own pastry bag Tape it together so it stays closed. I ususally cut 10 pc. of tape 1" long & stick it on the end of my counter as it is impossible to cut a piece of tape & hold the cone at the same time.
Melt the chocolate in the microwave.
With the paint brush paint a light coat of chocolate on the inside of the paper cone. Set the cone in the glass & put in the fridge to get firm. usually about 5 min. Then paint a second coat of chocolate a bit more heavy then the first making sure that everything is covered by the chocolate. Put back in the fridge. Once it is set take it out of the fridge make sure that you cannot see through the chocolate & that the bottom of the cone is covered.
Remove the paper gently.
I usually make about 50 cones at once.
On 2 dinner plates I put 5 glasses each, & do 5 cones at a time then place in the fridge. While I work on the second set the first one is almost ready to get the second coat of chocolate.
Once these are made they can keep for awhile so you dont have to rush to do everything the same day.
When they are ready to use I just whip some whipping cream with icing sugar & Whip-It then put the cream into a baggie that has a star tip at one corner & fill the chocolate horns.
I hope I explained this ok. if not let me know either on this thread or on the Canadian Corner