Fruit Filled Chocolate Waffle Cones Recipe Chocolate waffles
This recipe is adapted from the Chef's Choice 838 Waffle Cone Maker book. Preheat the waffle press. Place the chocolate and butter in a small saucepan and melt over low heat. Stir to combine then set aside to cool. Stir the eggs and salt together with a whisk until blended.
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Instructions. In a large bowl, whisk together 4 oz brown sugar, 4 oz granulated sugar, ⅛ teaspoon table salt, 2 large eggs, 4 oz whole milk, 2 oz unsalted butter and 1 tablespoon vanilla extract. Whisk in 3 ¾ oz all purpose flour and 1 oz cocoa powder until combined. The batter will look like pancake batter.
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Dip to cover about ½ inch deep. Remove cone from chocolate. Immediately roll in sprinkles. Make sure to cover the entire chocolate rim of the cone. Allow dipped cones to rest upside down on parchment paper. For 30 minutes and set. After 30 minutes, chocolate should be completely firm and cones are ready to eat.
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Preheat your waffle cone maker. When the heat is medium to medium-hot add 2 tablespoons of batter. After about 2 minutes, flip it. It will help it cook more evenly. Take it out. Immediately form it into what you want it to be. Wrap it around a cone shape to make a waffle cone, place it in a bowl or roll it into a cigar!
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Gently roll each waffle into a small cone. Gently hold the cone in place for about 20 seconds as it cools; this will solidify the shape. You can also make rolls instead of cones. Simply roll the hot waffle around a round, wooden spoon handle. Keep the waffle cones/rolls on the wire rack to cool and harden.
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Hold the waffle cone firmly in place, seam side down, until cool enough to maintain its own shape, 30 to 45 seconds. Shaping the waffle cone is a skill, and will require a certain degree of practice to master. Transfer shaped cone to a wire rack to cool completely, about 15 minutes. Serious Eats / Vicky Wasik.
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On 50% power, and in 30 second increments, melt the chocolate until smooth. Holding one waffle cone at a time in your hand, ladle in a couple tablespoons of the melted chocolate. Turn the cone slowly, allowing the chocolate to cover the entire interior surface of the cone.
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In a large mixing bowl whisk together eggs and sugar until smooth. Add melted butter and vanilla. Sift together flour, cocoa powder and baking powder. Add to egg mixture and mix until thick dough forms. Heat waffle cone iron. Lightly coat griddle with nonstick cooking spray and add 1 rounded tablespoon dough. Close lid and bake 30 to 45 seconds.
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Use a light hand when folding in the flour for best results. Use the right amount of batter: Pouring too much batter onto the griddle causes overflow and results in unevenly cooked, misshapen cones. Pour a small amount of batter (1/4 cup) onto the center of the lower grid of the waffle cone maker.
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Add the melted cooled butter and vanilla. Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well, making a sticky drop by spoon batter. Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour. Remove and form into cones or bowls, or trim for squares.
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Prepare a tray with baking paper and set it aside. Then melt the chocolate and coconut oil in the microwave at 30 second intervals until the chocolate has melted. Mine took 1 ½ minutes to melt. Then set aside to slightly cool. Whilst the chocolate is cooling start preparing your decorations.
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Place the raw eggs, hard-boiled eggs, sweetener, cocoa powder, protein powder, baking powder, and salt in a blender or food processor and combine until smooth and thick. Add the coconut oil and extract and pulse until well combined. Grease the hot waffle iron with coconut oil. Place 3 tablespoons of the batter in the center of the iron and close.
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Without a Maker. Make the batter as indicated above. Heat a skillet to medium heat and spray with cooking spray or grease the pan with butter. Add 1-2 tablespoons of batter to the center of the pan and cook for 1-2 minutes until bubbles appear in the middle. Flip and cook for another 1 minute.
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Add egg and sugar to a bowl, and whisk for 2 minutes. Add vanilla, butter, milk, salt, and flour to the bowl, whisking between each addition just to incorporate. Let the batter rest 30 minutes. Preheat waffle cone maker. Add a scant quarter cup batter to the heated griddle and close completely.
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Preheat waffle cone press. Beat eggs and sugar until creamy, about 1 minute. Add melted butter and mix to combine. Add in flour, cocoa powder, and baking powder, and use a whisk to lightly whisk together before you beat them into the mixture. Add vanilla and milk and combine.
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Combine the cocoa butter with the eggs and stir gently in a large bowl. Then combine the flour mixing with hand mixer on low until just combined, mix about 1/4 of the flour mixture at a time until all combined. Preheat the waffle iron to medium high. Once ready, place a half dollar sized amount of dough onto the waffle iron.
