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Chocolate Mousse Cones
Chocolate Mousse Cones
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Prep Time:
2 hours
Total Time:
3 hours
Whimsical sugar cone dessert with velvety mousse for a stunning treat with minimal effort.
Ingredients:
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 tablespoon vegetable oil
  • 8 sugar-style ice cream cones with pointed ends
  • 2 eggs
  • 2 tablespoons sugar
  • 2 cups whipping cream
  • 2 cups raspberry sorbet
  • 8 fresh raspberries
Instructions:
  • Create a cone holder by flipping an egg carton upside down and puncturing holes in 8 egg compartments to secure the cones. Alternatively, use 8 sturdy, narrow-rimmed drinking glasses if an egg carton is unavailable.
  • In a double boiler or a heatproof bowl set over simmering water, combine chocolate chips and oil. Stir occasionally until chocolate is melted and smooth.
  • Dip the top 2 inches of each cone into melted chocolate, twirling it for a smooth finish. Place the cones in a holder and chill in the refrigerator or freezer until the chocolate hardens, approximately 1 hour.
  • In a small bowl, whisk eggs using an electric mixer on high speed for 3 minutes. Slowly add sugar while continuing to beat for another minute.
  • In a 2-quart saucepan, gently warm 1 cup of whipping cream over medium heat. Slowly incorporate at least half of the warm cream into the eggs, then blend back into the saucepan. Cook over medium-low heat for approximately 10 minutes, stirring continuously until the mixture thickens (avoid boiling).
  • Mix in the rest of the melted chocolate used for dipping the cones. Cover and refrigerate for about 1 hour, stirring occasionally, until chilled.
  • In a chilled medium bowl, whip 1 cup of heavy cream on high speed until stiff peaks form. Gently fold in the chocolate mixture, then refrigerate for up to 1 hour before serving.
  • Fill the cones with the chocolate mixture, add a small scoop of sorbet on top of each, and finish by garnishing with fresh raspberries.

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