How To Make Chocolate Cones with Chocolate Transfer

Plan to eat all the ice cream this summer? Let me show you How To Make Chocolate Cones with Chocolate Transfer to enjoy them in!

These last few weeks have been mostly bad news, so to cope I found myself either communing with nature, or with my kitchen. While the former generally ended in scrapes and bug bites, the latter yielded sweet distractions from what has been a rough summer, so far.

If you're like me, your summer eating plan involves loads of frozen treats. Popsicles are usually my jam, but ice cream seems to bring me comfort these days. I needed a vessel to pretty up my quest to eat all the ice cream, naturally that involved chocolate. Waffles cones are great and all and you can even coat them in chocolate. I opted for a full on, bittersweet, one hundred percent chocolate cone.

Here's How To Make Chocolate Cones with Chocolate Transfer:

• Start with a chocolate transfer design of your liking. If you do not have access to transfer sheets, you can go the naked chocolate route and embellish with sprinkles and the like.
• I used a six-inch cake board as my template to cut the sheets into rounds.
• Using a cone-shaped object, I wrapped the sheets, printed side in, to form cones and then secured the edges and tip with non-toxic tape. You may simply wrap the sheets and tape them on their own, but I like the extra structure and support the bamboo cone provided. Another option would be to make a cornet (paper piping bag), as seen in the photo above.

• Temper 300 grams of chocolate. If you are not a fan of tempering, you can use coating chocolate or make magic shell (1 tablespoon of coconut oil to a cup of chocolate). Tempering the chocolate worked best for me and produced a sturdier product.
• Pour some chocolate into the cone shaped transfer sheet, enough to fill it halfway, and swirl it around so that it coats the entire sheet. You can also brush it on, but that sometimes distorts the pattern. When it looks well-coated, pour the remaining chocolate back into the container. Using the bamboo cone, or even a waffle cone to hold the sheet as you do this step is really useful, especially if you have warm hands. It removes direct contact between your hands and the transfer sheet.

• Allow the chocolate to set at room temperature for about five minutes, then set it in the fridge for ten minutes.
• Remove from the fridge and peel away the transfer sheet form the chocolate. If you have tempered your chocolate correctly, the sheet will peel away effortlessly, leaving the cocoa butter design on the chocolate. I use cotton gloves in this step to handle the chocolate to help lessen smudges and finger prints.
• I was feeling pretty crafty and decided to make little cone tips using mini cupcake wrappers. Simple wrap around the tip of your cones, add a piece of double sided tape where the paper overlaps and VOILA!

Depending on your ice cream flavour, you can further embellish the cones with chocolate flakes, nuts etc. The edges of the brightly striped cones were dipped in the remaining tempered chocolate, rolled in chocolate flakes and filled with scoops of decadent caramelized banana ice cream (coming your way Friday!).

I added Pistachio Bresilienne (lightly roasted and crystallized pistachios) to the cones with the green leaves design and used them for a batch of pistachio ice cream (coming soon!)

How To Make Chocolate Transfer Ice Cream Cones

Print Recipe

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Course: Dessert

Servings: 6 cones

Author: I Sugar Coat It

Ingredients

• 300 grams your favourite dark chocolate 70%, tempered
• chocolate transfer sheets
• chocolate flakes and chopped roasted nuts to decorate

Instructions

• Temper 300 grams of chocolate. If you are not a fan of tempering, you can use coating chocolate or make magic shell (1 tablespoon of coconut oil to a cup of chocolate). Tempering the chocolate worked best for me and produced a sturdier product.
• Pour some chocolate into the cone shaped transfer sheet, enough to fill it halfway, and swirl it around so that it coats the entire sheet. You can also brush it on, but that sometimes distorts the pattern. When it looks well-coated, pour the remaining chocolate back into the container. Using the bamboo cone, or even a waffle cone to hold the sheet as you do this step is really useful, especially if you have warm hands. It removes direct contact between your hands and the transfer sheet.
• Allow the chocolate to set at room temperature for about five minutes, then set it in the fridge for ten minutes.
• Remove from the fridge and peel away the transfer sheet form the chocolate. If you have tempered your chocolate correctly, the sheet will peel away effortlessly, leaving the cocoa butter design on the chocolate. I use cotton gloves in this step to handle the chocolate to help lessen smudges and finger prints.
• I was feeling pretty crafty and decided to make little cone tips using mini cupcake wrappers. Simple wrap around the tip of your cones, add a piece of double sided tape where the paper overlaps and VOILA!
• Depending on your ice cream flavour, you can further embellish the cones with chocolate flakes, nuts etc.

Notes

Extra cones can be stored in an airtight container in a cool, dry location.

Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !

This post contains affiliate links. Each purchase you make using these links may result in a small commission for my blog, without additional cost to you. Thank you for your support in making I Sugar Coat It a little sweeter!