Ingredients Jump to Instructions ↓

  1. 12 oz. semisweet chocolate chips Spoons and ice cream cones to dip Waxed paper

Instructions Jump to Ingredients ↑

  1. Melt chocolate in a double boiler, stirring until smooth (do not add any liquids). Lay the waxed paper on the counter. For chocolate spoons, dip the head of each spoon into the melted chocolate; quickly remove it, flip it over, and place it cup-side down on the waxed paper. For chocolate cones, dip the top of each cone into the chocolate to a depth of about 1 inch; quickly remove it and place it on the waxed paper. These creations will keep for about a week, covered, at room temperature (do not refrigerate because the chocolate will turn white). Makes about 24 cones and 24 spoons.


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