Chocolate and Pecan Coated Waffle ConesBy · May 13 2011 · Comments
Makes 6 waffle cones
- 1 cup flour
- 1 teaspoon baking powder
- 3 eggs
- ¾ cup butter
- 1.5 tablespoons vanilla extract
- 4 tablespoons heavy whipping cream
- ½ cup melted butter
- 16 ounces milk chocolate, finely chopped
- 1 cup chopped pecans
Plug in your waffle cone iron and heat until “ready indication light” turns on.
Combine the flour and baking powder in a large bowl. In a standing mixer, beat the eggs on low. Add the sugar, butter, 2 tablespoons cream, and vanilla and continue to mix until incorporated. Slowly add the dry ingredients until you have a smooth and consistent batter.
Spoon ¼ cup of the batter on the iron. Close the iron lid and hold down for 30 seconds. Open the lid to check the color. You want the waffle to be just slightly browned. Close the lid and continue to cook until you have reached the desired shade.
Remove the waffle from the iron with tongs and lay on the middle a clean dish towel. Place the cone mold on the middle of the waffle. So not to burn your fingers, wrap the cloth and the waffle around the cone. Remove the cloth and continue to roll the waffle until it is completely rolled around the cone mold. Hold the outer seam of the waffle tightly against the cone mold until the waffle begins to harden. Remove the cone mold and place the waffle cone in a tall glass to maintain its form while cooling.
While the cones are cooling, heat a small saucepan over medium heat. Add the chocolate and the remaining 2 tablespoons of cream. Stir until the chocolate is smooth and complete melted. Remove from the heat. Use a spoon to coat the interior of the cones with the chocolate. Drizzle chocolate along the rime of the cone as well. Sprinkle the cones with pecans while the chocolate is hot. Let cool and serve with your favorite ice cream.