Mint Chocolate Cone Cookies

Steps

• 1

  Mix all pizzelle ingredients in a large bowl.
• 2

  Place about tablespoon-sized pieces of dough onto your pizzelle maker and press in batches. Each machine is different, so see manufacturer instructions for further help with this step.
• 3

  Work quickly to form into a cone shape as they come off the press. You only have a few seconds or the pizzelle will begin to flake and crack. Repeat until you run out of dough.
• 4

  To make the mousse, start with the 1/2 cup of cream and place it into a pot with the mint. Bring to a light simmer and kill the heat. Allow to sit and steep for at least 30 minutes. Remove the mint, making sure to press it against the side of the pot to squeeze out any additional liquid and mint flavor.
• 5

  In a large bowl, warm the chocolate, butter, and sugar either in the microwave or by placing the bowl on top of the steeping mint. The chocolate does not need to be fully melted at this point.
• 6

  Once the mint is out of the cream mixture, bring it back to a near simmer and yet again remove from the heat. Whisk in the gelatin and stir well to combine. Pour the minted cream over the warm chocolate and stir well to combine, making sure the chocolate is fully melted at this point.
• 7

  Whisk the remaining cream to form whipped cream. In 3 batches, add the cream to the (now cooled to about room temperature) chocolate mixture. Gently mix it, folding lightly with a spatula.
• 8

  Place the mousse into a piping bag and pipe into the pizzelle cones. Place in the fridge for an hour to set before serving. Top with some powdered sugar and garnish with mint leaves.