• Dark chocolate 2 3/4 ounces
• Heavy cream 1/3 cup
• Confectioners sugar 1 tbsp
• Creme de menthe 1 tbsp
• Chocolate coffee beans,optional to decorate

Cut ten 3 inch rounds of baking parchment. Shape each round into a cone shape and secure with tape.
Melt the chocolate.

Using a small pastry brush or clean artists'''' brush, brush the inside of each cone with melted chocolate.

Brush a second layer of chocolate on the inside of the cones and chill until set. Carefully peel away the paper.

Place the heavy cream, confectioners'''' sugar, and creme de menthe in a mixing bowl and whip until just holding its shape.

Place in a pastry bag fitted with a star tip and pipe the mixture into the chocolate cones.

Decorate the cones with chocolate coffee beans and chill in the refrigerator until required.

Note: Creme de menthe is a peppermint liqueur

by Pak101.com (few years ago!) / 933 views