There’s nothing like a little bit of sugar cone crunch to give your dessert that next-level kick. The Upside Down Chocolate Mousse cones are simple to make, and a delightfully crunchy and chocolatey treat that will have them coming back for more.
Yield: 16 cones
This recipe is from the Mehadrin Shavuos Cookbook.
In a bowl, beat the cream cheese, cocoa, sugar, vanilla, and chocolate pudding until smooth.
Add the crushed La Hit Chocolate and mix until combined. Add the mixture to a piping bag and refrigerate for an hour.
Dip the sugar cones into the dark chocolate and place on a cooling rack.
When hardened, dip the cone tips into white chocolate about a third way down the cone, sprinkle with crushed pistachios, and let the chocolate harden completely.
Alternatively, you can dip the cones into white chocolate and the tips in dark chocolate.
Pipe the chocolate mousse into the cones.