Cornets tout choco croustillants
DIFFICULTY
very easy
very easy
RATING
COOK TIME
1 mins
1 mins
TOTAL TIME
1 mins
1 mins
Ingredients
Servings:
1
- 7-10 Tbsp For 8 pieces
- 8 cones (ice cream department supermarket or Picard stores)
- 1 l of milk chocolate ice cream
- 50 g pecan
- 120 g de sucre en poudre
- 125 g of dark chocolate pastry
- 30 g de beurre
- 8 chocolate cookies (Finger or Mikado type)
Directions
- 1
1 Crush the pecans and spread them on a baking sheet covered with baking paper. Make a caramel by cooking the powdered sugar and 1 teaspoon of water in a saucepan. Pour it over the nuts and leave to cool.
- 2
2 Break the chocolate into pieces and melt them with the cut butter in a bowl in a double boiler, stirring.
- 3
3 Take the ice cream out a few minutes before using it. Crush the caramelized pecans. Mix them with the ice cream and form into small balls. Garnish the cones with the ice cream.
- 4
4 Make a small hole in the ice cream to insert a biscuit and then pour the melted chocolate over the top of the ice cream. Place in the freezer for at least 1 hour and serve.
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