Name: Chocolate & Coffee Ice Cream in a Chocolate Cone
Yield: Makes about 12-15
Ingredients: 75 g (2½ oz) fine dark (bittersweet) chocolate (63% cocoa solids), chopped; 200 g (7 oz/scant 1 cup) jam or preserving sugar; 150 ml (5 fl oz/⅔ cup) orange juice; 100 g (3½ oz/1 stick) unsalted butter; 65 g (2¼ oz/scant ½ cup) plain (all-purpose) flour, sifted; 40 g (1½oz/3 tbsp) liquid glucose; 70 g (2½ oz) desiccated coconut; 10 g (¼ oz) cocoa powder, sifted; 500 ml (16 fl oz/2 cups) milk; 30 g (1 oz) hazelnuts, finely chopped; 4 g (½ tsp) ground espresso coffee; 120 ml (4 fl oz/½ cup) double (heavy) cream; 120 g (4¾ oz) egg yolk (about 6 eggs); 85 g (3 oz/generous ⅓ cup) caster (superfine) sugar; 50 g (1¾ oz/½ cup) cocoa powder; Cocoa nibs, roughly chopped, to decorate

Preparation info

Makes about
12-15

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Making your own cones may seem like a lot of effort, but it’s definitely worth it and the end results are always impressive.

Ingredients

For the chocolate cones

150 ml (5 fl oz/⅔ cup) orange juice
200

Method

Make the chocolate cones in advance:

1 Preheat the oven to 180°C (350°F/ Gas 4). Put the orange juice, sugar, butter and glucose in a saucepan and bring to the boil. Mix in the flour and cocoa powder. Stirring continuously, continue to cook over a