Cornets tout choco croustillants

Melissa Olsen
very easy
3 1
1 mins
1 mins


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)


  1. 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

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

  3. 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

    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.