Dark Chocolate Cream Horns

Ingredients

6 sugar ice cream cones
Non-stick foil wrap
For the pastry:
1 sheet frozen puff pastry thawed
1 egg
2 tablespoons water
granulated sugar
For the chocolate:
6 oz dark chocolate
3 tablespoons butter
2 tablespoons golden syrup or corn syrup
For the cream
1¼ cup Whipping Cream
6-8 tablespoons powdered sugar
1 teaspoons vanilla extract
1 tablespoon skimmed milk powder

Instructions

Wrap each cone tightly in the non-stick aluminium foil, covering it completely and tucking any excess foil into the cone cavity. Set aside.
Make an egg wash by beating the egg with 2 tablespoons of water. Set aside.
Flour the worktop roll out the pastry to 12 x 18 inches. Trim the edges to neaten, then slice along the length into 15 equal strips of about 1 x 15 inches. Then cut 3 of the strips in half.
Wrap the longer strips around the cones. Start at the point of the cone and then wrap the strip of pastry around and up the cone, overlapping each twist of pastry by about a third as you go. If you have extra at the top, snip it off; don’t tuck it into the cone or it will be difficult to get the pastry off after baking.
Using the smaller strips, twist them gently and wrap the top of each pastry cone with the twisted strips. Trim any excess.
Brush them sparingly with the egg wash and then sprinkle with the sugar.
Lay the pastry cones on the baking sheet (placing any messy ends facing down, and chill for about 15 minutes. While they chill, preheat the oven to 400°F/200°C
Take the pastry cones from the fridge and bake for 20–25 minutes, or until a golden brown and puffy.
Remove from the oven and gently remove the moulds the moulds/cones out – remembering to hold the hot cones with a clean oven cloth – and allow to cool completely.
Make the chocolate by melting the butter and syrup together in a small sauce pan. Once melted, remove from heat, add the chocolate and mix until fluid. Set aside to cool.
Spread on tablespoon of the chocolate into each horn
For the cream:
Add powdered sugar (to taste), skimmed milk powder (if using – This is to help give the whipped cream structure so it doesn’t flatten out too quickly), and vanilla to the cream.
Using a food processor, whip the cream until it thickens enough to hold its shape (this doesn’t take long at all so check often).
Pipe the cream into the horns and decorate with the remailing chocolate.
If you use the skimmed milk powder in the cream the horns will last up to 3 days.
If you don’t use the powder, the cream should be made and the horns should be filled just before serving.