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Special equipment: a shoebox or other small box
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To make a cone holder, first find a small cardboard box that will fit in your freezer (a shoebox works perfectly).
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Turn it upside down, and cut 8 X's evenly spaced across the bottom with a sharp knife.
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Push down on each X to make a hole into which you can place an ice cream cone so it will stand upright.
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Melt the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes.
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Pour the mixture into a small bowl, and stir in the mint extract.
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Pour about 1 tablespoon of the melted chocolate mixture into a sugar cone, and swirl to completely coat the inside.
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Pour any excess chocolate back into the bowl.
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Place the cone in the cone holder.
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Repeat with the 7 remaining cones.
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Let the chocolate set up at room temperature, about 15 minutes.
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Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop.
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Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
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Put your desired topping in a small bowl.
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If the remaining melted chocolate mixture starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again.
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Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed.
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Let any excess chocolate drip off, then immediately dip the top scoop in the topping.
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Work quickly, as the chocolate shell sets in seconds.
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Serve the cones immediately, or store them in the cone holder in the freezer until ready to serve.
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To freeze filled cones individually (for up to 2 weeks), roll each up in a large triangle of wax paper and tape closed.
