Cool cones completely before dipping the tips in chocolate and setting on parchment until the chocolate
hardens. Carefully store in an airtight container for up to three days.
Waffle cones:
1 egg plus 1 egg white
0,25 tsp salt
0,25 cup plus 1 tbsp superfine sugar
0,25 cup plus 2 tbsp all-purpose flour
0,25 cup (0,5 stick) unsalted butter, melted
2 tbsp whole milk
1 tsp vanilla extract
melted semisweet or dark chocolate
Pour all ingredients into a mixing bowl and whisk together until no lumps remain. Allow the mixture to
sit for 5 minutes.
Heat the waffle cone maker to desired settings.
Pour 3 to 3,5 tablespoons batter into the center of the waffle cone maker and gently press the lid until
closed completely. Cook waffle cones for 3 to 5 minutes or until golden brown.
Quickly lay the waffle disc onto a clean towel and top with cone roller. Using a towel and a cone roller,
roll the waffle disc into the cone shape and hold, seam side down for 1 to 2 minutes or until the cone
cools and hardens. (this must be done quickly as the disc will begin to harden almost immediately after
leaving the skillet) Cool skillet and repeat until all batter has been used.
Cool the cones completely before dipping the tips in chocolate and setting on parchment until the
chocolate hardens. Carefully store in an airtight container for up to three days.
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