We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Dark Chocolate or White Chocolate Bombe Shells
- 12 ounces semisweet or bittersweet chocolate (60%–72%) or high-quality white chocolate, chopped
- 3/4 teaspoon ground cinnamon (optional for dark chocolate shell)
- 1 1/2 teaspoon finely grated lemon zest (optional for white chocolate shell)
- 8 standard sugar ice cream cones
- 1/2 cup garnish, such as Rice Krispies, chopped pistachios, or crushed pretzels, cornflakes, Fritos, or lemon candies
Combine dark or white chocolate and coconut oil in a medium metal bowl; set over a medium saucepan of simmering water. Stir until chocolate is almost melted. Remove from heat and continue stirring until completely melted and smooth. Stir in cinnamon or lemon zest, if using. Let cool slightly (if it's too hot, it'll melt your ice cream), 10–15 minutes.
Fill 8 medium glasses halfway with sugar to hold cones upright; set aside.
Working with 1 cone at a time, spoon about 1/4 cup bombe shell inside cone and swirl to coat. Pour excess back into bowl, then dip top 1/2 inch of cone into bombe shell, allowing excess to drip back into bowl. Set cone upright in a prepared glass; chill in refrigerator until chocolate hardens, about 15 minutes. Repeat with remaining cones.
Line a large rimmed baking sheet with foil. Pack some ice cream into cones, then top each with a small scoop of ice cream. Lay cones on prepared sheet and freeze until hard, about 1 hour.
Rewarm bombe shell. Working with 1 cone at a time, dip ice cream into bombe shell, rolling to coat. Quickly sprinkle on desired garnish. Freeze until hard, about 10 minutes. DO AHEAD: Can be made 1 week ahead. Wrap each cone in foil; keep frozen.