(This is the third page of this tutorial. To go back to the beginning, click here).
Here’s how I did it:
First, I melted some chocolate chips. Then I spread the melted chocolate out on a sheet of waxed paper. (It is easy to get your waxed paper to stay put if you wipe your counter down with a damp cloth right before you put the paper down). You’re going to want to spread this pretty thick.
Then you just start rolling your cone tip and/or top in the chocolate. It is best if you roll your tip first. (Rolling the tip in the chocolate helps seal the little hole at the bottom so that ice cream doesn’t leak out).
As you can see from this picture, I needed to get a little more chocolate in there to seal that hole. But you get the general idea.
Now I had a bit of trouble photographing myself rolling the top of the cones in the chocolate. But here is what it looked like when I was done.
I just love how pretty the chocolate looks. You can leave your cones just like this, or you can go crazy with some sprinkles, like this:
If you do use sprinkles or sugar (I used Turbinado sugar because it has such big crystals, and it looks all fancy), don’t roll the cones in them. Just hold the cones over a bowl and drop the sprinkles on the chocolate by hand.
Then I just set the cones inside some canning jars to let the chocolate dry.
It would be so fun to have the basic cones whipped up for a party and then let each guest decorate theirs however they like. It’s an ice cream cone bar! How fun is that?
Watch the video to learn how you can make waffle cones at home. (If the video below is cropped and you can’t see the bottom, just click on this link to watch it on Facebook). And if you want to download a PDF of the entire tutorial, just click here.
Be sure to grab my toolbox of kitchen essentials! Just click on the graphic below!
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 2 Tbsp. vegetable oil
- 1 cup cake flour can be made with one cup minus two tablespoons replaced with two tablespoons of corn starch
- 1 tsp. vanilla
- 3-4 Tbsp. water
Preheat your waffle cone maker.
With a hand mixer or stand mixer, beat the eggs and sugar for one minute.
Stir in the oil and vanilla extract.
Add the flour and beat on medium for about 15 seconds until all the lumps are gone.
Add the water and blend until incorporated. Batter should be smooth and not too runny.
Spray both the top and bottom of your waffle plates with non-stick spray.
Using a medium cookie scoop, put one scoop of batter in the center of the waffle iron and close the lid. If necessary, hold the lid down using a towel to protect yourself from steam.
After 30 seconds to one minute, lift the lid to see if the waffle is done. It should be very light brown. These waffles burn quickly, so you need to be careful and check early and often.
Use a flat, wide spatula to quickly remove the waffle and place it on a kitchen towel.
Immediately place the waffle cone mold on the waffle toward the edge and use the towel to lift and roll the cone around the mold.
Hold the cone on the mold for a few seconds (about ten) to give the cone a chance to partially dry in its shape. Leave the cone on the mold while you start making the next waffle.
Once the next waffle is in the waffle iron, remove the cone from the mold and set to dry and harden on a wire rack.
If desired, roll the tops and bottoms of cones in melted chocolate and sprinkle with the edible decorations of your choice.