This recipe yielded cones that had a thick, sturdy texture more like the classic waffle cones. I'd pair these with cookies and cream ice cream for a treat not soon to be forgotten.
This recipe yielded cones that had a thick, sturdy texture more like the classic waffle cones. I'd pair these with cookies and cream ice cream for a treat not soon to be forgotten.
1 ounce dark chocolate
2 tablespoons butter
2 eggs
1/4 teaspoon salt
1/2 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Heat waffle iron on medium low setting (2.5 to 3.5 on Chef's Choice waffle iron). Chop chocolate into small pieces and set aside. Melt butter over medium heat, remove from heat and add chopped chocolate. Stir until chocolate is melted and mixture is smooth.
Beat the eggs and salt together with whisk until well blended and fluffy. KitchenAid is too big for this job, so get your elbow into it! Mix in the melted chocolate and butter mixture until smooth.
In a separate bowl, mix cocoa powder and flour together until blended. Add this to the egg and chocolate mixture and gently fold until just blended. Do not over-beat.
Spoon about 2 tablespoons onto the center of the pre-heated waffle iron and close lid, locking shut. Being dark to begin with, it is difficult to tell when they are done. Cook for 60 - 90 seconds, erring on more time than less. In general, over cooked waffle cones taste better and stay crispy longer than under-cooked ones.
Rolling into Cones
Cones should be rolled immediately after removing from waffle iron or else they will be more prone to cracking during rolling. They come out hot, so you may opt to use a towel to assist in rolling. If you move quickly and keep your fingers moving, you can roll by hand. Place rolling cone with point at the edge of waffle and lift up one edge to cone and roll towards flat side of waffle, holding other side snugly against rolling cone. Once you come all the way around and the seam is directly beneath the rolling cone, press gently and hold. You can also gently press the tip of the cone to crimp the end for a better seal against dripping.
Ingredients for Chocolate Waffle Cones.
Melt butter over stove or in microwave.
Add chocolate to melted butter to melt.
Melt chopped chocolate in melted butter and mix until smooth.
Add salt to eggs and continue to whisk.
Pour sugar into beaten eggs and beat some more.
Beat egg yolks until light yellow.
Pour melted butter and chocolate into beaten eggs and gently blend.
Blend in melted butter and chocolate.
Add vanilla to batter.
Add cocoa powder to flour.
Mix cocoa and flour together well.
Slowly add the blended cocoa powder and flour to the butter and chocolate mixture.
Gently fold in flour until just blended. Batter will be thick.
Spoon 2 tablespoons of batter onto center of iron before closing and locking iron.
Cook on medium low setting of waffle iron (about 2 -3).
Cook 60-90 seconds. Waffle browning is difficult to detect, but err on over-cooking until you find the best time.
Begin rolling immediately after removing waffle from iron. Start with mold tip at one end of waffle and roll.
Roll hot waffles quickly into tight cones.
Once you roll around to seam, press and hold to make a tight seal. Press tip to crimp.
Once fully cooled, cones will keep for about a week.
Chocolate Waffle Cones.
