Preheat the oven to 400°F. Line a baking tray with parchment paper and keep ready.

In a bowl add the sugar and cinnamon powder. Mix well. Keep aside.

Wrap each ice-cream cone tightly with aluminium foil sealing any lose ends and covering the cone completely. Keep aside.

Flour the surface and place the thawed Pepperidge Farm® Puff Pastry on it and roll it into 10X15 inches and divide into 1 inch equal strips

Now take the wrapped cones and the strips, starting with the pointy end wrap along the cone overlapping at each twist by about ⅓rd.

Snip off any extra if any. Don't wrap till the very end as the Pepperidge Farm® Puff Pastry expands on baking and it may get a little difficult to remove the sugar cones

Brush the cones with milk (you can use egg wash too)

Sprinkle the cinnamon sugar evenly all over the cones.

Place on the pre-lined tray with the pointy end facing up.

Bake for 20-25 mins or until golden brown.

Remove from the oven and gently pull the wrapped ice-cream cones out. Let the horns cool completely.

In a microwave safe bowl, add the heavy whipping cream and microwave for 45 seconds.

Add the chocolate chips to this and let them sit for 5 mins.

Then mix until well combined. Chocolate Ganache is ready! Keep aside

Place the mixing bowl along with beater in the freezer for 15mins.

Remove the bowl and beater and add the cream, powdered sugar and cocoa powder to the chilled bowl and beat for 5min or until stiff peaks form.

Transfer to a piping bag with Wilton 2D tip (or any tip/nozzle of your choice).

Once the cinnamon sugar coated cones have cooled down, using a spoon drizzle the inside with chocolate ganache, rotate to spread it evenly and shake off any excess.

Dip the open end of the horn in chocolate ganache too and keep them vertical in a stand or cup for drying.

Refrigerate for 30-40 mins or until the chocolate ganache is set.

Now fill the inside with the chocolate whipped cream until its full.

Repeat for remaining horns.