Description
Light and crispy homemade dark chocolate waffle cones.
Ingredients
Scale
- 4 tbsp. unsalted butter
- 3 large egg whites
- 1/2 c. unbleached all-purpose flour
- 1/2 c. powdered sugar
- 3 tbsp. unsweetened black cocoa powder
- heaping 1/4 tsp. kosher salt
Instructions
- In a small saucepan, melt butter over medium-low until half melted. Set aside to continue melting and cooling.
- In a stand mixer fitted with a whisk attachment, whisk egg whites on high until stiff peaks form, about 2 minutes. Eggs will look like a very thick milk froth.
- Meanwhile, whisk together the flour, powdered sugar, cocoa powder, and salt until evenly combined.
- Once eggs are whipped, turn the mixer to low and alternately add the flour and butter. Continue mixing on low until just combined, stopping the mixer every so often to scrape down the sides. Give the batter a couple more folds by hand and set aside.
- Meanwhile, preheat the waffle cone iron on medium-high. Once ready, use a 2 teaspoon-sized spring-release scoop (.3-ounce scoop/#60 scoop), and place on the waffle iron. Cook for about 1 minute. Use the first cone as a test for time. Remove cone onto a paper towel and place the cone form in the upper right third of the circle, about 1/2-inch away from the edge (see image above). Using the paper towel to protect your hand from the heat, immediately fold the shorter side of the circle over the form, and roll to the left until a cone is formed. Hold for about 20 seconds, or until the form holds. If you notice that your cone is flexible even after cooled, lengthen the cooking time by 15 to 30 seconds or increase the heat. Allow cones to cool on a cooling rack. Place cooked cones in an airtight container and store for up to 5 days.
Notes
• With leftover black cocoa powder, make Black Ice Cream (as pictured) or these Bittersweet Black Cookies.
• Recipe method adapted from OddFellows Ice Cream.
