Chocolate Peppermint Sugar Cones

1. 1

   Line a plate with parchment paper; set aside.

2. 2

   In a small bowl, add crushed candy canes; set aside.

3. 3

   In a microwave safe bowl, add the chocolate and melt in the microwave for increments of 15 seconds. Mix in between each increment and continue until melted. It took me about 45 seconds.

4. 4

   Once the chocolate is melted; take the sugar cone and dip the top, wide end of it into the chocolate, rolling it slightly to get the chocolate on the sides of the cone. Let the chocolate drip off the cones. Then quickly dip the chocolate coated portion of each cone into the crushed candy canes. You can sprinkle the candy canes on the chocolate, gently pressing down so it sticks to the cone.

5. 5

   Place the chocolate candy cane coated cone onto the parchment paper-lined plate and place it in the refrigerator until it hardens up, about 5 minutes or so. Top the cone with peppermint ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.