Output: 12
Preparation time : 30 minutes
Cooking time : 10 minutes
Chilling time : 4 hours
Ingredients
- 125 ml (1/2 cup) Ocoa Cacao Barry dark chocolate, for decoration
- 250 ml (1 cup) Ocoa Cacao Barry dark chocolate
- 125 ml (1/2 cup) 35% cream
- 4 eggs, whites and yolks separated
- 1 pinch salt
- 60 ml (4 tbsp.) sugar
- 45 ml (3 tablespoons) hazelnut spread
- 12 small cone-shaped ice cream cones (or 36 mini cones)
- Edible Christmas ornaments
Preparation
- Melt the decorating chocolate (in a bain-marie or microwave oven).
- Brush onto ice cream cones and decorate to taste. Set aside in the fridge.
- Melt the chocolate in the cream in a bain-marie.
- Meanwhile, in a bowl, using a hand mixer or whisk, beat the egg whites until stiff with a pinch of salt.
- In another bowl, using a hand mixer or whisk, beat the egg yolks, then add the sugar and continue beating until the mixture whitens.
- Then add the chocolate spread, followed by the chocolate from the bain-marie.
- Finally, using a spatula, gently fold in the stiffly beaten egg whites.
- Fill the cones, place on a baking sheet and chill in the fridge for 4 hours.
