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Recipe Summary

prep:
5 mins
cook:
10 mins
cool:
20 mins
chill:
20 mins
total:
55 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

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

Nutrition Facts

278 calories; fat 20g; cholesterol 40mg; saturated fat 10g; carbohydrates 25g; insoluble fiber 1g; protein 4g; sodium 103mg.
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