Chocolate Cream Horns are a sweet, delicate dessert for the chocolate lover in your life. You’ll love how easy they are!
Cream horns are my jam but chocolate is even more my jam so I combined them both to make this light and airy dessert for you!
Guess what? I finally did it.
I bought cream horn molds! We love making different varieties at home such as these strawberry shortcake cream horns.
It was a good investment for us, but if you prefer you could easily use the sugar cone method that I’ve laid out in the instructions.
You may be asking about the filling. It is pretty easy to make.
My favorite way is to whip up some heavy whipping cream and add a flavoring to it like raspberry or pumpkin and definitely chocolate!
You can also go a different route and just use cool whip. Completely acceptable just the same.
Making the pastry part of these cream horns requires minimal effort. Each puff pastry sheet makes about twelve horns.
One important thing to note is that when you are wrapping the pastry around your mold make sure you are stretching and pulling the pastry. This makes your horn longer.
Also make sure that every time your wrap the pastry around the mold it overlaps the previous strand that you wrapped. This prevents any gaps in the horn.
To get the nice layer of chocolate around the edge is super simple. I melted about half a bag of chocolate chips over a double broiler.
Then I allowed it too cool just a little.
I slowly twirled the tips of the horns in the chocolate to make a nice coating. Place it on parchment paper and let it set!
It is important that you allow your horn to cool before you dip it in chocolate and add the filling into the center.
I actually didn’t so this for some and because I didn’t do it, I had a difficult time getting my cream to fill the entire horn!
If you are looking for more spring or summer recipes how about this creamy yogurt fruit salad or this carrot cake mug cake with cream cheese frosting!
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Chocolate Cream Horns Recipe
Ingredients
- 1 sheet Puff Pastry thawed
- 12 Sugar Ice Cream Cones (use if you do not have cream horn molds)
- 1 cup Heavy Whipping Cream
- 3 tablespoons Granulated Sugar
- 2 tablespoons Cocoa Powder
- 8 ounces Semisweet Chocolate Chips
Instructions
- Preheat oven to 400°F.
- Wrap sugar cones with aluminum foil. Spray with nonstick cooking spray.
- Roll out puff pastry into a square. Cut 12 3/4-inch wide strips.
- Wrap a strip around a cone, starting from the bottom rolling up.
- Place on baking sheet and bake from 15-20 minutes or until golden brown.
- Remove pastry from cone before the pastry cools or it will stick to your cone.
- Over a double boiler melt the chocolate chips until smooth.
- When completely cooled dip each horn in the melted chocolate. Lay on parchment paper. Allow to set.
- In mixer add whipping cream and start to mix. Slowly add in the sugar and cocoa powder. Turn on high and mix until stiff peaks. Set aside.
- When chocolate on the horns have set, pipe the cream into the center of each horn.
- Serve and ENJOY!