Waffle Cones with Optional Chocolate Dip Homemade

By ctozzi

Ingredients

• 2/3 cup all-purpose flour
• 1/4 tsp. salt
• 2 eggs
• 1/2 cup sugar
• 4 Tbs. (1/2 stick) unsalted butter, melted
• 1/4 cup milk
• Optional Chocolate Dip for Cones:10 oz. semisweet chocolate, finely chopped

Details

Adapted from williams-sonoma.com

Preparation

Step 1

Preheat a waffle-cone maker according to the manufacturer's instructions.

Start with heat setting #3 and adjust as necessary, depending on the desired degree of brownness.

In a small bowl, sift together the flour and salt. Set aside.

In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute.

Add the flour mixture and stir until incorporated.

Add the butter and milk and stir just until combined.

Spoon a scant 1/4 cup batter onto the waffle-cone maker.

Using a small offset spatula, spread the batter evenly over the surface.

Close the lid and cook for at least 1 minute before lifting the lid to check for doneness.

Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total on heat setting #4.

Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker).

Hold the cone for a few seconds to set its shape.

Set the cone on a parchment-lined baking sheet.

Repeat with the remaining batter.

Optional Chocolate Dip for Cones:
Put the chocolate in the top pan of a double boiler set over but not touching barely simmering water in the bottom pan.

Melt the chocolate, stirring occasionally, until smooth.

Remove from the heat.

Hold a cone upright over the melted chocolate.

Spoon 2 Tbs. of the chocolate into the cone.

Using a small offset spatula, spread the chocolate so it coats the inside of the cone.

Turn the cone upside down and gently shake to remove the excess chocolate.

Dip the edge of the cone into the chocolate, coating about 1/2 inch of the cone rim.

Turn the cone upright and allow the chocolate to drip down the sides.

Repeat with the remaining cones.

Place the cones in a bowl of uncooked rice and freeze until firm, about 5 minutes. Fill the cones with ice cream.