Dark Chocolate and Pistachio Cornetto Cones

‘Murphy’s Law’, ‘Sod’s Law’ and ‘That’s Life’ are phrases I often attribute to working in an ice rink. There are always the times when it is useful; on occasion its warmer working on the ice than outside during the St Petersburg-esque Scottish winters, but more often than not, I will be working when everyone and their dog are having barbeques, drinking cider and eating ice creams. Don’t get me wrong, I love my job but it is rather soul destroying seeing girls flouncing around in sundresses and sunglasses as I trudge along in my thermals. So yesterday, when the sun put his hat on, I was determined to taste some of that summer sunshine despite my layers.

The idea for homemade cornettos is one that has been bouncing around my head fairly rapidly for the past few weeks, but I only just found the time to create these cuties. Which is madness really, as they involve four ingredients, look beautiful and taste fantastic with very little effort. Pistachio and dark chocolate work so well together, creating not just a fantastic texture contrast of smooth and crunchy, but also look visually stunning together. Other variations could lie with white chocolate and popping candy cones, milk chocolate and vermicelli cones or strawberry flavoured chocolate cones with freeze dried raspberries. So simple and so beautiful. Sod’s Law may be my working rule of thumb, but these cones are my summer blogging saviour.

Inspired by Recipes from a Normal Mum

 

You Will Need

4 waffle cones

75g good-quality dark chocolate

A small handful shelled pistachios, finely chopped

½ tub good quality ice cream, slightly softened

Place each cone in a mug, pointy end down. Melt the chocolate in the microwave for 1-2 minutes, stirring halfway through. Leave to cool for 2 minutes then spoon a teaspoon of chocolate into each cone and smooth round the insides using a knife. Dip the ends in the chocolate for an overlap, then sprinkle with pistachios inside and round the edges. Repeat with the other cones and leave to set in the mugs for about 2 hours. Set the chocolate aside, you can re-melt later to top the cones.

Once set, re-melt the leftover chocolate in the microwave. Fit a piping bag with a star shaped nozzle and fill with the ice cream. Working quickly, pipe the ice cream into each cone and begin to spiral inwards towards the top. Finish with a drizzle of the melted chocolate and the remaining chopped pistachios and freeze for 30 minutes standing upright in the mugs, then either serve or store in a freezer bag.

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