Ingredients
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7 oz dark chocolate, melted
6 None flat-bottomed ice cream cones
2 tbsp chocolate sprinkles
6 scoops chocolate ice cream
6 None mini chocolate Easter eggs, unwrapped
Preparation
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Using a palette knife or clean paintbrush, spread chocolate over outsides of each cone. Dip rim of cone into chocolate sprinkles. Place on a baking tray lined with parchment paper and set aside at room temperature until chocolate has set.
To serve, fill cones with a scoop of ice cream. Top with an Easter egg.
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