Chantilly Lace Cones
|Butter||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Lightly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Unsweetened cocoa powder||2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Finely chopped nuts||1⁄4 Cup (4 tbs)|
|Whipping cream||3⁄4 Pint (1 1/2 Cups)|
|Powdered sugar||3 Tablespoon|
|Grated chocolate||1 Ounce|
Lightly grease a cookie sheet; set aside.
Preheat oven to 375°F (190°C).
In a medium saucepan, bring butter, corn syrup and brown sugar to a boil, stirring constantly.
In a small bowl, combine cocoa, cinnamon, flour and nuts.
Gradually stir into hot butter mixture.
Drop by level table-spoonfuls about 3 inches apart on prepared cookie sheet Bake 5 to 6 minutes.
Cool about 2 minutes.
While still hot, turn cookies over with a spatula, carefully rolling each cookie into a cone shape.
If cookies collapse, stuff with small pieces or crumpled aluminum foil until cooled.
Place seam-side down on wire rack.
If cookies are too firm to roll, return to oven long enough to soften.
At serving time, whip cream until it begins to thicken.
Add powdered sugar.
Continue beating until stiff.
Spoon about 2 tablespoons whipped cream into each cone.
Sprinkle with grated chocolate.