Ingredient Checklist


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.

  • 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; total fat 20g; saturated fat 10g; cholesterol 40mg; sodium 103mg; carbohydrates 25g; fiber 1g; protein 4g.