PREP TIME: 30 mins | COOK TIME: 25 mins | TOTAL TIME: 55 mins | SERVINGS: 12
Cinnamon Sugar Chocolate Cream Horns are a simple treat or snack made with Pepperidge Farm® Puff Pastry. This scrumptious pastry has a cinnamon sugar exterior, chocolate ganache layers, and chocolate whipped cream. Delish!
¼ tsp cinnamon powder
2 tbsp granulated sugar
12 sugar ice cream cones
2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
2 tbsp milk
Aluminum foil as needed to cover the cones
¼ c. cocoa powder
½ c. powdered sugar
1 ½ c. heavy whipping cream
½ c. heavy whipping cream
½ c. chocolate chips
How to make Cinnamon Sugar Chocolate Cream Horns
Step 1: Prepare the oven and preheat it to 400 degrees F. Using parchment paper, line a baking tray and set aside.
Step 2: Combine the sugar and cinnamon powder in a bowl until blended and set aside.
Step 3: Tightly wrap each ice cream cone in aluminum foil, making sure to seal any loose ends and cover the cone entirely. Set aside.
Step 4: Four your working surface and roll the thawed Pepperidge Farm® Puff Pastry into 10 x 15 inches. Into 1-inch equal strips, divide the puff pastry.
Step 5: Start with the pointed end and wrap the strips around the cone, overlapping about ⅓rd at each twist. Remove excess. Don’t wrap until the end since Pepperidge Farm® Puff Pastry swells and makes it hard to remove the sugar cones. Then, brush the cones with milk or egg wash and evenly sprinkle the cones with cinnamon sugar.
Step 6: On the pre-lined tray, place the horns with the pointy end facing up. Place in the preheated oven and bake for about 20 to 25 minutes or until golden brown.
Step 7: Take the horns out of the oven and carefully pull the wrapped ice cream cones out Allow them to cool fully.
Step 8: Microwave the heavy whipping cream for 45 seconds. Throw in the chocolate chips and allow this to sit for about 5 minutes, then whisk until well blended. Set aside.
Step 9: In the freezer, place the mixing bowl and beater for about 15 minutes.
Step 10: After 15 minutes, take the bowl and beater out of the freezer. Then, add the cream to the chilled bowl along with the powdered sugar and cocoa powder. Beat until stiff peaks form. This takes about 5 minutes.
Step 11: To a piping bag with a Wilton 2D tip (or any tip/nozzle of your choice), transfer the chocolate cream.
To Assemble The Cream Horns:
Step 12: Drizzle the inside of the cooled cinnamon sugar-coated cones with the chocolate ganache using a spoon, rotating to spread the ganache evenly. Shake the excess off.
Step 13: In the chocolate ganache, dip the open end of the horns, keeping them vertical in a cup or stand to dry.
Step 14: Place in the fridge for 30 to 40 minutes until set.
Step 15: Once the chocolate ganache is set, fill the inside of the horns with the chocolate whipped cream until it’s full. Do the same for the rest of the horns.