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!