E
N
G
LI
S
H
12
DECADENT DIPPED WAFFLE CONES
•
1 Whole Egg
•
1 Egg White
•
¼ Tsp. Salt
•
½ Cup Granulated
Sugar
•
2
/
3
Cup Sifted All
Purpose Flour
•
2 Tbsp. Butter, melted
and cooled slightly
•
10-oz. Semi-
sweet Chocolate,
finely chopped
Preheat the WAFFLE CONE AND ICE CREAM
SANDWICH MAKER as directed.
Beat the egg, egg white and salt in a small bowl with a fork
until well blended. Beat in the sugar until incorporated and
the egg has lightened in color slightly, about 1 minute.
Add flour and beat another 15 seconds or until
incorporated and all lumps are gone. Add the
melted butter and stir until well blended.
Spoon 2 tablespoons (1 ounce) of batter in the center
of cone molds of Nonstick Cooking Surface. Close the
Lid and bake for 1 minute then check for proper color.
Cook an additional 5 to 10 seconds if necessary.
Open Lid with a pot holder or oven mitt.
Remove each with plastic fork or spatula. Refer to
How to
Operate
section for instructions on forming cones or bowls.
Once the cones are formed and cooled, put the
chocolate in the top pan of a double boiler set
over but not touching barely simmering water
in the bottom pan. Melt the chocolate, stirring
occasionally, until smooth. Remove from the heat.
Hold a cone upright over the melted chocolate.
Spoon 2 tablespoons 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.
Cool and serve with your favorite ice cream.
