We had some friends over for a very small, casual BBQ. It was a last minute get together, and I didn’t want to spend a ton of time in the kitchen since it’s been so very hot out lately. I made a few quick side dishes, my husband was in charge of smoking a brisket on the grill outside, and all that was left to think about was dessert. Given the soaring high temperatures, I decided to get some ice cream from our favorite spot (Hornstra Farm if you’re local!), and ice cream cones for serving. Jane is very into ice cream cones right now — she is fascinated by being able to both hold the cone and eat it. I get her fascination — what a wonderful, practical, and delicious invention! I decided since it was a special occasion that I would jazz the cones up a bit and dunk them in chocolate and sprinkles. To make them, I filled a small pot with about two inches of water and brought it to a simmer. Then I placed a heat proof bowl on top of the pot and filled it with chopped up milk chocolate bars. Use a whisk to stir the chocolate as it melts, until it becomes completely smooth. Remove the bowl from the pot and begin to dip the cones in the chocolate — I did about a 1″ band of chocolate. Let them cool on a parchment lined tray for 30-60 seconds and then top them with rainbow sprinkles. The sprinkles should stick to the chocolate as it cools and begins to set. I kept them in the refrigerator for about 1 hour before serving to make sure the chocolate fully cooled, and then filled them up with everyone’s favorite ice cream flavors after dinner! It was such a tasty treat!
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