Chocolate Cones Filled With Chocolate Mousse

Chocolate Cones Filled With Chocolate Mousse

These mousse-filled chocolate cones are an absolute treat! Made with smooth, melt-in-your-mouth chocolate mousse tucked inside crunchy chocolate cones, they're like a little piece of chocolate heaven.

Prep Time 1 30

Chill Time 2

Total Time 3 30

Servings Cones

Calories 535kcal

Author Fay

INGREDIENTS

Chocolate Cones

500 g (17 ⅔ oz) dark chocolate tempered to compound chocolate

Chocolate Mousse

200 g (7 oz) dark chocolate
200 g (⅚ cups) heavy cream
400 g (1 ⅔ cups) heavy cream

Chocolate Ganache Kisses

300 g (1 5/7 cups) dark chocolate choose one you enjoy eating
150 g (5 2/7 oz) heavy cream

Garnish

1 teaspoon (1 teaspoon) gold edible leaf

INSTRUCTIONS

Chocolate Cones

Cut 5-inch circles from parchment paper. Form them into cone shapes and secure with tape.
Brush the inside of each parchment cone with melted chocolate. Place them upright in a tall shot glass to dry. Once dry, apply a second coat of chocolate and let dry again.

Chocolate Mousse

In a bowl, add 200g of dark chocolate and 200g of heavy cream. Microwave in 20-second increments, stirring each time until the mixture is smooth and lump-free.
Allow the chocolate mixture to cool for 5-10 minutes before using.
In a large bowl, add 400g of heavy cream and the cooled chocolate mixture. Beat until stiff peaks form. Be careful not to overbeat as it may split.
Pipe the chocolate mousse into the prepared chocolate cones. Refrigerate while preparing the ganache.

Chocolate Ganache Kisses

Add the dark chocolate and heavy cream to a microwave-safe bowl. Microwave for 20 seconds, stir, and repeat until the mixture is smooth.
Allow the mixture to come to room temperature. Then refrigerate, stirring every 10 minutes, until it reaches a thick, pipeable consistency (similar to peanut butter).
Using a plain round piping tip, pipe a ganache "kiss" on top of each mousse-filled chocolate cone.

Garnish

Place a small piece of edible gold leaf on each ganache kiss using a toothpick for an elegant finish.

NOTES

Chocolate Quality: Use the best quality chocolate you can find, as it's the main flavour component.

Microwave Melting: When melting chocolate in the microwave, do it in short bursts and stir frequently to prevent burning.

Heavy Cream: For the mousse, whip the cream until stiff peaks form but be cautious not to over-whip.

Ganache Consistency: The ganache should be cool but not too firm when piping. Aim for a peanut butter-like consistency.

Storage: Store any unassembled components (like the chocolate cones and mousse) separately in the refrigerator.

Serving Suggestion: Serve immediately after assembly for the best texture contrast.

Edible Gold Leaf: Handle gold leaf with care as it’s very delicate. Use a toothpick, dry brush or tweezers for application.

Drying Cones: Ensure the chocolate cones are completely dry and set before filling them with mousse to maintain structure.

NUTRITION