Think your morning coffee can’t get any better? Think again.
The second wecame acrossthe Instagram feed ofAlfred Coffeein Los Angeles and spotted their “Alfred Cone,” a chocolate-dipped waffle cone that they use in place of a demitasse cup, we knew we had to try one.
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But since we’re on the opposite coast, and chocolate-dipped, espresso-filled waffle cones are a wee bit hard to ship, we figured we’d attempt to make our own.
Ready for the best news? Not only are these chocolate-dipped cones tasty, but they are incredibly simple to make. And if you do get a little messy, worst case is that you end up with a little extra chocolate on your cone.
And that would never be a problem in our book.
The coconut oil is a little addition that does two things. First, it makes the chocolate melt more smoothly. Second, it helps it harden better as well. Chocolate and coconut oil make the equivalent of a magic shell — that amazing ice cream topping you probably loved as a child. If you don’t have coconut oil, you can use chocolate candy melts instead.
Don’t worry if you can’t find waffle cones with flat bottoms, wafer cones work just as well. And if you want to serve lattes instead of espresso, opt for waffle bowls.
You can make several cones at once, they should keep for about a week.
We don’t know about you but our morning coffee routine will never be the same again.
Chocolate-Dipped Cone Cups
1 12-oz. bag of chocolate chips
¼ cup coconut oil
6 flat bottomed ice cream cones
—Kristin Appenbrink
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source: people.com
