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Chocolate-Strawberry Cones Recipe
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Chocolate-Strawberry Cones

3 T. all-purpose flour
1 T. unsweetened cocoa powder
1/4 C. sugar
1 egg white
2 T. unsalted butter, melted
2 T. chopped pistachios

1 C. whipping cream
2 T. Framboise (Raspberry liquor)
4 oz. strawberries, hulled

Preheat oven to 400F. 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 Framboise 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.

Make 12 cones.


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