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Today, I propose a recipe that is perfect for serving at a party or gathering. With just a few ingredients, you can make a large batch of these little cones, which are undoubtedly ideal to accompany a good cup of coffee or a delicious tea. I highly recommend making them—they're super simple, and not to mention, much cheaper than the original brand that makes them.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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Sift together the flour, cornstarch, baking powder, and cocoa powder.
In a separate bowl, mix the eggs, honey, and sugar using a wooden spoon.
Combine the dry ingredients with the egg mixture, then add the softened butter. Mix until a smooth dough forms.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
After chilling, roll out the dough with a rolling pin to a thickness of about 3 mm (1/8 inch).
Use a round metal or plastic cutter to cut out 3 cm (1.2 inch) diameter discs.
Place the discs on a baking sheet and bake in a moderate oven (about 180°C/350°F) for 15 minutes. The discs should not brown.
Remove from the oven and refrigerate for 30 minutes to cool completely.
Fill a piping bag with the dulce de leche. Pipe the dulce de leche onto each disc, forming a cone shape.
Chill the cones in the refrigerator for at least 1 hour.
Roughly chop the chocolate and melt it in a heatproof bowl over a pot of simmering water using the double boiler method.
Dip the cones into the melted chocolate or place them on a wire rack and pour the chocolate over them to coat.
Let the chocolate set for a few minutes, then sprinkle the cones with powdered sugar.
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Ensure the dough is well chilled before rolling it out to make it easier to handle.
Use pastry-grade dulce de leche for the best texture and flavor.
If the chocolate coating is too thick, add a small amount of vegetable oil to thin it out.
Store the cones in an airtight container to keep them fresh for longer.
Can I use store-bought dulce de leche?
Yes, you can use store-bought dulce de leche, but make sure it is pastry-grade for the best consistency.
How do I prevent the dough from sticking while rolling?
Lightly dust your rolling surface and rolling pin with flour to prevent sticking.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes, you can use milk chocolate, but it will result in a sweeter coating.
How long can I store these cones?
These cones can be stored in an airtight container for up to 5 days.
Can I freeze the cones?
Yes, you can freeze the uncoated cones. Thaw them and coat with chocolate before serving.
