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Chocolate Peppermint Cream Horns Photo

Chocolate Peppermint Cream Horns Recipe

Nancy Piran
Chocolate Peppermint Cream Horns couldn’t be cuter! They’re perfectly festive, and so easy to make, too.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 666 kcal

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!

Nutrition

Calories: 666kcalCarbohydrates: 93gProtein: 5gFat: 32gSaturated Fat: 20gSodium: 49mgFiber: 4gSugar: 54g
Keyword Baked, Baking, Chocolate, Christmas, Desserts, Easy, Holidays, Peppermint, Puff Pastry
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