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Chantilly Lace Cones

sweet.chef's picture
Ingredients
  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
  Cinnamon 1⁄8 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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Butter
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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