Chocolate Peppermint Cream Horns couldn’t be cuter! They’re perfectly festive, and so easy to make, too.
When winter hits all I want to eat is peppermint. Why is that? I’m not sure.
I know I can eat it all year long if I would like, but there is just something about eating it with hot chocolate and baked goods!
Lots of us around the country last week got a blast of winter when snow decided to fall all over the South. Now that I am living in Minnesota the thought of snow doesn’t faze me much.
The thought of a foot of snow is a little different story. While we were getting 2 inches so were areas in places like Louisiana.
My sister lives there and I just laughed when she said that schools were closed. I get it, I know why they do it but now I know why those who live in the North laugh at those who live in the South when these things occur.
So awhile ago I made you these Pumpkin Cream Horns, which happened to be a big hit with you guys. So this season I decided I would do Chocolate Peppermint Cream Horns.
I decided to make the filling super simple because I was spending a little extra time on dipping the horns into chocolate.
Now, I thought this would be a little tricky because I was not sure how the cooked puff pastry would hold up against melted chocolate. But it did just fine.
I made these two times so that I could test out the dipping into chocolate technique to make sure I would get it right. The second time I had actually froze the horns after I made them because I knew there would be a few days before I was ready to complete these.
I actually would not recommend freezing them or making them ahead of time. It changes the taste of the puff pastry. These are best if you make the pastry the day before or a few hours before you want to dip them into the melted chocolate.
Don’t worry about how long they last, once you complete them they won’t last long because they are THAT good! 🙂
If you are looking for more chocolate and peppermint recipes how about trying these Chocolate Peppermint Thumbprint Cookies or these Chocolate Peppermint Croissants!
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Chocolate Peppermint Cream Horns Recipe
Ingredients
- 1 sheet Puff Pastry thawed
- 8 ounces Whipped Topping
- 2 cups Chocolate Chips melted
- 1/4 cup Crushed Candy Cane Pieces
- 12 Sugar Ice Cream Cones use if you do not have cream horn molds
Instructions
- Preheat oven to 400°F.
- Wrap sugar cones with aluminum foil. Spray with non-stick cooking spray.
- Roll out puff pastry into a square. Cut 12 3/4 inch wide strips.
- Wrap each strip around cone, starting from the bottom rolling up.
- Place on baking sheet and bake from 15-20 minutes or until golden brown.
- When finished remove from cone before the pastry cools or it will stick to your cone.
- When completely cooled dip horn into melted chocolate and place on baking sheet.
- Sprinkle with crushed candy cane.
- Allow to set for 15 minutes.
- Serve and ENJOY!