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Strawberry Mousse Cones with Chocolate Ganache Topping

Friday, June 4, 2010

I was shopping for groceries and I saw ice cream cones.. suddenly I want to make something with it and I came up with this. Since this is not an ice cream, it doesn't melt as fast as one, but in our weather, it still melts, just not as fast.

It's a perfect dessert for entertaining and parties since you don't need to wash up more plates or bowls and spoons. Everything is eaten up

One thing about this chocolate ganache topping that I made. Whipped ganache should not look this dark. It should only be like the colour of hot chocolate or milo. Being the first time doing whipped ganache, I overdid it, luckily it didn't turn grainy. It will, you know, I was just lucky.

Strawberry Mousse Cones with Chocolate Ganache Topping

The Cones
10 ice cream cones (flat based like McDonald’s)
Cooking chocolate, melted (I used about 150gm)
Coat the insides of the cone with melted chocolate. Put them in the fridge, uncovered to solidify.

Strawberry mousse
200gm strawberries (hulled weight)
60gm sugar
2 tsp gelatin (I find the mousse too solid for this cone thing, I’d recommend 1 .5 tsp instead. 2tsp will be fine for cake)
200ml whipping cream

1. Put gelatin into a bowl big enough to put the strawberry puree later. Moisten gelatin with 1 tbsp water or more. Make sure all the gelatin granules are moistened.
2. Puree strawberries and cook with sugar until it comes to a boil. Pour over gelatin. Stir well, make sure all the gelatin at the base of the bowl are stirred.
3. Leave strawberry mixture to cool down totally to room temperature.
4. Whip cream to soft peaks.
5. Fold 1/3 into cooled down strawberry mixture.
6. Pour (5) into the balance of whipped cream.
7. Fill cone immediately until almost to the rim
8. Place fiiled cones in fridge while you prepare the whipped ganache.

Chocolate Ganache
200ml whipping cream
200gm dark chocolate/semisweet
2 tbsp corn syrup or golden syrup

1. Break chocolates into a bowl. Put in golden syrup. Set aside.
2. Bring whipping cream to a boil and pour over chocolates.
3. Let sit for 30 seconds. Stir until mixture becomes smooth.
4. Chill in fridge for at least 2 hours.
5. Whip ganache until colour turns pale.
6. Fill cones with whipped ganache.

39 lovely notes:

Quinn June 4, 2010 at 11:35 AM  

You are so creative Wendy! It's a perfect kid's treat!

Esther June 4, 2010 at 11:48 AM  

this is an interesting recipe. :) when i looked at it, i thought it was going to be chocolate cupcake cones. this is a pleasant surprise, I am loving your presentation of the cones. The only thing is I thought eggs were dirty, so shouldn't putting the cones in egg cartons be a little iffy?

My Little Space June 4, 2010 at 12:10 PM  

Oh ya, this is such a great idea and absolutely perfect for parties! And then can also cut down the usage of plastic cups. We eat the whole thing in, no waste! Hope you're having a nice day!
Cheers, Kristy

Kitchen Corner June 4, 2010 at 12:34 PM  

WOW! What a great idea for party dessert! You are super creative! Thanks for sharing such a creative idea, I shall do it for a party next time. Thank you thank you!

Happy Flour June 4, 2010 at 1:44 PM  

Oh! This is an interesting and great idea to serve mousse in an ice-cream cone.

wendyywy @ Table for 2 or more..... June 4, 2010 at 1:55 PM  

Haha, yeah, egg cartons are icky.
I line the cavities with tissue before I put the cones in. You can use any thing to hold them up.

wendyywy @ Table for 2 or more..... June 4, 2010 at 1:58 PM  

Kristy and Kitchen Corner,
Thanks, yeah, but the cones do soften a bit, so be careful and coat the insides with generous amount of chocolate as the mousse seeped into the cone and made it soft at certain spots.

Honey Bee Sweets June 4, 2010 at 2:44 PM  

Definitely a hit at kids parties...yummy!

Mumto4Angels June 4, 2010 at 4:28 PM  

This looks yummy....I'll take this down and will try it one of these days :)

Sonia (Nasi Lemak Lover) June 4, 2010 at 6:20 PM  

wor, this really beautiful and yummy. where you get this ice cream cones? I can't find this type at my place.

wendyywy @ Table for 2 or more..... June 4, 2010 at 6:42 PM  

When you try it out, let me know ya

wendyywy @ Table for 2 or more..... June 4, 2010 at 6:45 PM  

I got the cones at a supermarket here.
Think this is available in Tesco or Jusco too.

Aladdin also has this type of cones, but this brand that I used is actually manufactured by my friend's factory. I forgot what brand, but I only know his company's name.

Twinkle June 4, 2010 at 7:23 PM  

Aw this is so smart and so cute! Definitely keeping this in mind for any parties I have in the future =)

Jess @ Bakericious June 4, 2010 at 10:23 PM  

Wendy, u r so creative! Thanks for sharing.

Anncoo June 4, 2010 at 11:36 PM  

This is really good for kids party. Thanks for sharing.

Shirley @ Kokken69 June 4, 2010 at 11:46 PM  

I see you making this over and over again for your kids...:)

KİZHATCE June 4, 2010 at 11:53 PM  

merhaba, mmm nefis görünüyor,elinize sağlık,Türkiye' den sevgiler

manglish June 5, 2010 at 7:43 AM  

can u chill them? i m wondering how it will taste if chilled..better? :)

Blessed Homemaker June 5, 2010 at 12:05 PM  

I've tried baking cakes in ice cream cones but they turned soft fast. This is such a great idea! I always wonder, why are you such a genius?

Jess @ Bakericious June 5, 2010 at 4:23 PM  

Wendy, you are so creative! this looks so nice, not only kids wil love it, adults like me wil definately love it too!

Angie's Recipes June 5, 2010 at 9:15 PM  

This looks seriously GOOD! Love that strawberry mousse!

wendyywy @ Table for 2 or more..... June 6, 2010 at 1:01 AM  

Hahaha, I don't know when I'll make this again for them, as I have tons of ideas in my brain. Takes a long time for me to repeat the same stuff, unless it's something that I can eat quite often.

wendyywy @ Table for 2 or more..... June 6, 2010 at 1:03 AM  

They must be chilled!!!!!
If not anything with gelatin will melt in Malaysia's room temp!!!!

wendyywy @ Table for 2 or more..... June 6, 2010 at 1:05 AM  

Blessed Homemaker,
The steam for the cakes while baking will definately soften the cones.
Haha, maybe I'm too curious with too many ideas in my head!!!

Pei-Lin@Dodol and Mochi June 7, 2010 at 8:11 PM  

Wow! Wendy, I hadn't even thought of such an idea for dessert! Ah, thanks for the ideas! Btw, I myself haven't tried whipped ganache leh ...

wendyywy @ Table for 2 or more..... June 7, 2010 at 10:48 PM  

Pei Lin,
You're welcomed.
Whipped ganache taste really light and lovely.

steph June 8, 2010 at 12:45 AM  

Great idea! They look beautiful

Cynthia June 10, 2010 at 10:06 AM  

These look amazing! How long does the mousse filled cone last for? I wanted to make it for a party on Sunday so could I make it on Friday and keep it until then?

wendyywy @ Table for 2 or more..... June 10, 2010 at 10:50 AM  

Anything with whipping cream should be consumed within 3 days.

I suggest you prepare the different compounds earlier, but not assembling it. The mousse can be prepared earlier, but you have to beat up the mousse again before piping it into the cone cos it would've set. Putting the mousse in the cone too early might soften the cone, that's the only problem cos we might know know whether it leaks (choc may not be covering every part inside)

Those that I made were all eaten up the moment I brought them out.

wvfy September 12, 2012 at 10:33 AM  

Hi Wendy,
I am planning to do a whipped white chocolate ganache for a birthday cake.....needs your advice on the ratio (white chocolate to cream) . thanks !

WendyinKK @ Table for 2..... or more September 12, 2012 at 9:33 PM  

this is one question I cannot answer you because I have failed in my one and only attempt at white chocolate ganache :p
White chocolate is not as easy to use compared to dark chocolate. It's quite temperamental.

bigbuttgal April 15, 2013 at 12:14 AM  

Hi Wendy!
I am looking for simple recipe for chocolate ganache and came across your. May I know the dark chocolate that you use for the ganache recipe. Is it the normal eating chocolate or it is actually cooking chocolate? From my understanding cooking chocolate has no sugar. So, if using cooking chocolate, will the ganache taste bland?

WendyinKK @ Table for 2..... or more April 15, 2013 at 11:14 AM  

Sorry for the confusion.
It should be dark compound chocolate for baking.

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