I have wanted to make some sort of cone-shaped Christmas cookie with a filling for years.
When it comes time to do it each year, I end up making an excuse about being too busy. The attention to detail that cookies like this require just seemed like way too much work for me.
This year I finally forced myself to try making some and I found out that it actually wasn't very tough at all!
The pizzelle dough (my Italian grandmother’s recipe) was as easy as mixing a few ingredients in a bowl. The mousse involved steeping some mint and whipping some cream. In the end, not only were these MintChocolateConeCookies
easier than expected, they were super impressive and delicious.
Simply mix all of the pizzelle ingredients
It forms a sticky batter that was drier than I expected.
Just a small amount to make each cookie. About a tablespoon.
They only take about a minute and a half to cook.
Now you have to work fast! These cookies harden quickly. Fold them into a cone shape immediately as they come off the press. A helper is nice for this step but not necessary.
Put them on a plate seam down so they can finish hardening.
At this moment, I knew this recipe was going to turn out awesome.
Now on to the filling! Place a few branches of mint in cream and bring to a simmer. Kill the heat and let it sit about a half hour.
When you pull out the mint, give it a good press against the side of the pan to make sure to get as much liquid from it as possible.
Heat the cream back up and whisk in gelatin. Pour it over some already warmed chocolate and butter. The hot cream should melt it the rest of the way.
Slowly incorporate whipped cream into your chocolate mixture, folding it lightly so as not to lose any of the air.
Then just pipe it into your cones.
Pop these guys into the fridge so the gelatin can set. They taste best after an hour in the fridge, but were still great three days later. I can’t confirm how much longer they will last cause we ate them all by the third day!Dan Whalen is planning on making this recipe every Christmas from now on. He has been blogging for almost 4 years at The Food in my Beard
; check Dan's Tablespoon profile often to try his recipes with creative international spins!