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Cinnamon Sugar Chocolate Cream Horns

Cinnamon Sugar Chocolate Cream Horns

Shweta Arora
4.67 from 3 votes
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert, Snack
Servings 12

Ingredients
  

To make horns/cones:

  • 12 sugar ice-cream cones
  • Aluminium foil as much needed to cover the cones
  • 2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
  • ¼ teaspoon cinnamon powder
  • 2 tablespoon granulated sugar
  • 2 tablespoon milk

For Chocolate Cream:

  • 1 and half cup heavy whipping cream
  • ¼ cup cocoa powder
  • ½ cup powdered sugar

For Chocolate Ganache:

  • ½ cup chocolate chips
  • ½ cup heavy whipping cream

Instructions
 

To make horns/cones:

  • 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.

For Chocolate Ganache:

  • 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

For Chocolate Cream:

  • 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).

For Assembling The Cream Horns:

  • 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.
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