Chocolate Mousse Cones

Chocolate Mousse Cones
Prep 5 mins Microwave 90 seconds Cook 10 mins Cool 20 mins Chill 20 mins


  • 1 (12 oz) semisweet chocolate chips
  • 1/4 cup solid vegetable shortening
  • 12 small ice cream cones (from a 3 oz pkg)
  • 1 pkg (3.13 oz) cook-andserve chocolate pudding mix
  • 1 envelope (.25 oz) unflavored gelatin
  • 2 cups 1% milk
  • 1/4 teaspoon almond extract
  • 4 ounces cream cheese, softened
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons chopped sliced almonds (optional)

Make It

1. Combine chocolate chips and shortening in a glass bowl. Microwave for 1 minute, then stir until smooth. With a small brush, coat insides of cones with some of the melted chocolate. Turn cones upside down on a rack over a sheet of wax paper and let harden in refrigerator.

2. Whisk together pudding mix and gelatin in a medium saucepan. Whisk in milk. Cook, stirring, over medium heat for 8 to 10 minutes, until pudding comes to a full boil. Remove from heat and stir in almond extract. Cool at room temperature for 20 minutes, stirring occasionally.

3. In a medium bowl, beat cream cheese with an electric mixer until very smooth. Add heavy cream and sugar and beat until medium peaks are formed. Fold one-third of the cream cheese mixture into cooled pudding mixture to lighten. Fold in remaining cream cheese mixture and transfer to a large piping bag or resealable plastic bag. Snip off a corner of the bag.

4. Flip over cones and place them in a cupcake pan (to help balance them). Pipe mousse into cones, dividing equally. Refrigerate for 20 minutes.

5. Reheat chocolate in microwave for 30 seconds. Stir until smooth. Dip cones into melted chocolate; sprinkle half with chopped almonds, if desired.

Nutrition Facts

Amount Per Serving: cal. (kcal): 278, Fat, total (g): 20, chol. (mg): 40, sat. fat (g): 10, carb. (g): 25, fiber (g): 1, pro. (g): 4, sodium (mg): 103, Percent Daily Values are based on a 2,000 calorie diet.