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 Break the chocolate into pieces and melt them with the cut butter in a bowl in a double boiler, stirring.
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 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.