Chef’s note: A great way to serve these, and keep the cones upright, is to pour some coffee beans into the bottom of a glass and place the cones in the glass.
| Level: | Intermediate |
| Total: | 4 hr 5 min |
| Prep: | 30 min |
| Inactive: | 3 hr |
| Cook: | 35 min |
| Yield: | 8 servings |
Ingredients
- 8 ounces bittersweet chocolate, chopped, plus another 1-ounce chunk for garnish
- 8 sugar cones (the dark brown ones)
- 30 espresso beans, crushed or 4 tablespoons ground espresso
- 3 pints ripe strawberries
- 3 tablespoons fresh lemon juice
- 7 tablespoons granulated sugar
- Pinch salt
- 1 cup heavy cream
- 1 cup mascarpone cheese
Instructions
- In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso. Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator.
- Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and chill the puree until cold.
- In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours.
- Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar.
- To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water. Garnish with shaved bittersweet chocolate and refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 489 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Sugar | 37 g |
| Protein | 6 g |
| Cholesterol | 72 mg |
| Sodium | 171 mg |
Reviews
I loved the concept… but I think his sugar cones were bigger than the ones I got at the store because I made the whole box (12) and had extra strawberries and tons of strawyberry-mascarpone mixture leftover. My mascarpone mixture was still a little soupy even though I reduced my sauce by more than half and whipped it until it was stiff. The only thing I can think of was that I whipped it and then left it in the fridge for probably 4 hours (I made it in advance). I’ll make again… but I think with larger waffle cones and layer the strawberries and mascarpone mixture. I might try milk chocolate instead.
I made these for a summer party. I was in hurry and did not allow the strawberry mixture to reduce by half, so I had a pretty soupy mixture that did not set up. My advice is to be patient! Despite the hurry, and the fact that as a result, it did not set up properly, I placed the cones in glasses and served with a spoon and my guests still gave them rave reviews!
A friend and I made these for a party….they were the first desserts to go!! I didn’t have enough coffee beans to put in the bottom of glasses so we used dried black beans and it held the cones up perfect! Just be sure everyone knows NOT to eat the dried beans!
Exellent, sometinig not usual and easy to do.