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1
In a small saucepan, bring the cream to a boil.
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2
Off the heat, stir in 4 ounces of the chocolate and let stand for 1 minute, then whisk until smooth.
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3
Transfer to a bowl and let the ganache cool.
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4
In a food processor, combine the pecans with the flour and salt and pulse until finely ground.
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5
In a medium saucepan, combine the butter, brown sugar and corn syrup and bring to a boil, stirring.
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6
Remove from the heat and add the vanilla and ground pecan mixture.
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7
Transfer the batter to a bowl and refrigerate until firm, about 2 hours.
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8
Preheat the oven to 350.
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9
Scoop 48 level teaspoons of the batter and roll each into a ball.
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10
Place 8 balls on a large ungreased cookie sheet, 4 inches apart.
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11
Keep the rest of the balls refrigerated.
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12
Bake the cookies for 9 minutes, or until they stop bubbling.
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13
Set the baking sheet on a wire rack and let the cookies cool for 3 minutes.
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14
Working very quickly, form 4 of the cookies into cones: Carefully lift 1 cookie at a time with a spatula and roll it, bumpy side out, into a cone shape.
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15
Press the seam to close, transfer to a wire rack and let cool.
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16
Transfer the remaining 4 flat cookies to the rack.
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17
Repeat with the remaining balls, forming half into cones and transferring the remaining flat cookies to a wire rack to cool.
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18
Between batches, run the underside of the baking sheet under cool water and wipe it dry.
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19
Line 2 baking sheets with wax paper.
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20
In a small saucepan, melt the remaining 5 ounces of chocolate.
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21
Using a small pastry brush, brush the chocolate all over the bumpy surface of the cones and the flat cookies and transfer them to the prepared sheets; warm the chocolate if it becomes too thick.
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22
Refrigerate the cookies just until the chocolate is set.
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23
Fill a pastry bag fitted with a 1/8-inch plain tip with the chocolate ganache.
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24
Pipe a ring of ganache on a flat cookie, about the size of the rim of a cone.
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25
Carefully place the cone on the ganache, holding it in place just until set.
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26
Repeat to make the remaining hats.
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27
Refrigerate just until chilled.
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28
Run a thin knife under the cookies to release them from the wax paper, transfer to a platter and serve.
