Chocolate-Strawberry Cones Recipe
3 T. all-purpose flour
1 T. unsweetened cocoa powder
1/4 C. sugar
1 egg white
2 T. unsalted butter, melted
2 T. finely chopped pistachios
1 C. whipping cream
2 T. Kahlua
4 oz. strawberries, hulled
Preheat oven to 400°F. Grease and
flour 3 baking sheets.
Sift flour and cocoa into a medium-sized bowl; stir in sugar. Make a well in center. Add egg white and butter and beat until smooth. Place spoonfuls of mixture onto prepared baking sheets, spacing well apart, and spread out thinly to 4-inch circles. Sprinkle with nuts.
Bake in preheated oven 4 to 6 minutes. Remove with palette knife and curl each around a cornet mold, holding in position until set. Remove from molds.
To prepare filling, in a small bowl, whip whipping cream and Kahlua until thick. Spoon 1/4 of whipped cream into a pastry bag fitted with a large fluted nozzle.
Slice strawberries and reserve 12 slices. Fold remaining strawberry slices into remaining whipped cream and spoon into chocolate cones. Pipe a rosette of whipped cream on each and decorate with a strawberry slice.
Note: The mixture makes 15 cones which allows for 3 breakage's. Only bake 3 circles at a time or they will begin to set before you have time to roll them up.
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