1 Picture
Ingredients
- Chocolate Coating
- 8 oz. chopped semi-sweet chocolate or chocolate chips 9about 1-1/3 c)
- 2 tablespoons coconut oil
- 24 mini sugar cones
- Praline
- Three-quarter cup sugar
- 1/2 cup roasted hazelnuts, chopped
- Filling
- 13.3 ounce jar of Nutella
- 1/2 cup roasted hazelnuts, chopped
Details
Servings 24
Preparation time 60mins
Cooking time 90mins
Preparation
Step 1
For the chocolate coating: combine chocolate and oil in a medium bowl set over a pot filled with an inch of simmering water. Stir until chocolate melts, about four minutes. Remove bowl; transfer chocolate mixture to a liquid measuring cup.
Line a baking sheet with parchment paper. Working over a bowl with one cone at a time, pour chocolate mixture into cones, then invert them so the chocolate runs back into the bowl. Transfer chocolate-lined cones to the prepared baking sheet. Repeat with remaining cones and chocolate. Reserve chocolate at room temperature and refrigerate cones until chocolate is set, about 15 minutes.
For praline: meanwhile line a baking sheet with parchment paper. Stir together sugar and 2 tablespoons water in a medium pot over medium high; cook, stirring occasionally, until sugar dissolves, about 4 minutes. Continue to cook, undisturbed, until mixture begins to turn golden. Swirl pot to incorporate any golden sugar and continue to cook until mixture is evenly amber, 8 to 10 minutes. Remove from heat and stir in hazelnuts to coat. Carefully pour mixture onto the prepared sheet. Let cool completely. Transfer to a resealable bag and crush with the back of a spoon or a rolling pin.
For filling and assembly: Mix Nutella and remaining 1/2 cup hazelnuts in a medium bowl. Fill prepared cones with Nutella mixture so that it peaks over the edges of the cones. Dip cones in reserved melted chocolate mixture (reheat in the microwave for 20 seconds of necessary to keep it liquid) and transfer back to parchment lined sheet. Sprinkle tops with praline and freeze until set. Cookies can be made up to two days ahead. Bring to room temperature before serving.
Review this recipe