- 1 sheet Puff Pastry
- 8 ounces Semisweet Chocolate Chips
- 1/2 cup Caramel Sauce
- 1/2 cup Chopped Pecans
- 1 cup Heavy Whipping Cream
- 3 tablespoons Powdered Sugar
- 2 tablespoons Cocoa Powder
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 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. Lay on parchment paper.
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. Pipe into cones.
Over a double boiler melt the chocolate chips until smooth.
When completely cooled drizzle the melted chocolate over the top of each horn.
Drizzle caramel over the top of each horn.
Sprinkle with pecans. Allow to set for about 20 minutes.
Serve and ENJOY!
- You will need 12 sugar cone ice cream cones if you do not have cream horn molds.