- 10 oz. semisweet chocolate, finely chopped
- 10 waffle cones (see related recipe at left)
- Your favorite ice cream
Hold a cone upright over the melted chocolate. Spoon 2 Tbs. of the chocolate into the cone. Using a small offset spatula, spread the chocolate so it coats the inside of the cone. Turn the cone upside down and gently shake to remove the excess chocolate. Dip the edge of the cone into the chocolate, coating about 1/2 inch of the cone rim. Turn the cone upright and allow the chocolate to drip down the sides. Repeat with the remaining cones.
Place the cones in a bowl of uncooked rice and freeze until firm, about 5 minutes. Fill the cones with ice cream. Makes 10 dipped cones.