BELLA 13468 Waffle Cone Maker - Manual (Page 9)

9
CHOCOLATE WAFFLE CONES
Makes about 6 cones
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1. Preheat the Waffle Cone Maker.
2. Melt chocolate and butter in a small microwave safe bowl.
Stir to combine then set aside to cool for 5 minutes.
3. In a medium-sized bowl, beat the eggs and salt
with a fork until well blended.
4. Using an electric mixer, beat in the sugar until the eggs
have lightened in color slightly, about 1 minute.
5. Stir in the melted chocolate, vanilla extract, and butter.
6. Add the flour and hot chocolate mix, stirring slowly
until dry ingredients are moistened. Beat another 15 seconds
to incorporate the flour and remove all lumps.
*The batter should be somewhat thick,
but spoonable onto the cooking plate.
Spoon 1 to 3 tablespoons of batter into the center
of the Waffle Cone cooking plate. Bake for 1 minute then check
for proper color. Cook an additional 5 to 10 seconds if necessary.
7. Using a flat, firm plastic spatula, quickly remove the waffle
from the Waffle Cone Maker onto a clean cloth towel.
Use the cloth to help lift and roll the dough around
the waffle cone mold. Remove the cloth. Hold the cone
a few seconds to set its shape. (See Figure 2.)
8. Place on a wire rack to cool.
9. Drop a miniature marshmallow into the bottom of the cone
to prevent ice cream from spilling out.
10. Store leftover batter in the refrigerator for up to 2 days.
Make sure refrigerated batter is at room temperature before using.
1 ounce unsweetened chocolate
2 tablespoon butter
2 eggs
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup all-purpose flour
2 tablespoons Swiss Miss ® Milk
Chocolate Hot Chocolate Mix
1 teaspoon vanilla extract
1/3 to 1/2 cup of water or milk
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