Published: · Modified: by Shweta Arora · This post may contain affiliate links
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Cinnamon Sugar Chocolate Cream Horns is an easy dessert or snack recipe made using Pepperidge Farm® Puff Pastry. This pastry is delicious and decadent with the outside coated with cinnamon sugar and inside layered with chocolate ganache and then filled with chocolate whipped cream. YUM!!!!!
If you are a chocolate and cream horn lover then this recipe is for you. My husband loves cream horns and we would often buy the store bought ones as I always thought they would be complicated to make. But not any more thanks Pepperidge Farm® Puff Pastry Sheets. ThesePuffPastrySheets make the cream horn recipes so easy and delicious always!
The traditional and popular cream horns recipe usually havePuffPastrySheets filled with whipped cream. But my recipe is a variation of this. Its much more delicious and decadent with the addition of cinnamon sugar, chocolate ganache and chocolate whipped cream. These beauties are perfect for any dessert table! My daughter couldn't wait for me to finish clicking the pictures and with her first bite she was like “Mom this is delicious”. Well that sums it all, doesn’t it?
To get the horn or cone shape, I’ve used sugar ice-cream cones and wrapped them with aluminium foil before wrapping the pastry over it. But you can also buy the conical moulds available online. These cones are freezer friendly too!
The recipe couldn’t be simpler, thaw yourPuffPastryand in the meanwhile wrap the sugar cones in aluminium foil. WrapPuffPastrySheet strips over each cone. brush with milk and sprinkle with cinnamon sugar. Bake at 400F for 20 mins and then allow to cool completely. Then coat them with chocolate ganache and dip them too and allow to dry/set. Last but not the least fill them with Chocolate whipped cream. Wait no more and enjoy this deliciousness!!
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Cinnamon Sugar Chocolate Cream Horns
Shweta Arora
4.75 from 4 votes
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Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Dessert, Snack
Servings 12
Ingredients
To make horns/cones:
- 12 sugar ice-cream cones
- Aluminium foil as much needed to cover the cones
- 2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
- ¼ teaspoon cinnamon powder
- 2 tablespoon granulated sugar
- 2 tablespoon milk
For Chocolate Cream:
- 1 and half cup heavy whipping cream
- ¼ cup cocoa powder
- ½ cup powdered sugar
For Chocolate Ganache:
- ½ cup chocolate chips
- ½ cup heavy whipping cream
Instructions
To make horns/cones:
Preheat the oven to 400°F. Line a baking tray with parchment paper and keep ready.
In a bowl add the sugar and cinnamon powder. Mix well. Keep aside.
Wrap each ice-cream cone tightly with aluminium foil sealing any lose ends and covering the cone completely. Keep aside.
Flour the surface and place the thawed Pepperidge Farm® Puff Pastry on it and roll it into 10X15 inches and divide into 1 inch equal strips
Now take the wrapped cones and the strips, starting with the pointy end wrap along the cone overlapping at each twist by about ⅓rd.
Snip off any extra if any. Don't wrap till the very end as the Pepperidge Farm® Puff Pastry expands on baking and it may get a little difficult to remove the sugar cones
Brush the cones with milk (you can use egg wash too)
Sprinkle the cinnamon sugar evenly all over the cones.
Place on the pre-lined tray with the pointy end facing up.
Bake for 20-25 mins or until golden brown.
Remove from the oven and gently pull the wrapped ice-cream cones out. Let the horns cool completely.
For Chocolate Ganache:
In a microwave safe bowl, add the heavy whipping cream and microwave for 45 seconds.
Add the chocolate chips to this and let them sit for 5 mins.
Then mix until well combined. Chocolate Ganache is ready! Keep aside
For Chocolate Cream:
Place the mixing bowl along with beater in the freezer for 15mins.
Remove the bowl and beater and add the cream, powdered sugar and cocoa powder to the chilled bowl and beat for 5min or until stiff peaks form.
Transfer to a piping bag with Wilton 2D tip (or any tip/nozzle of your choice).
For Assembling The Cream Horns:
Once the cinnamon sugar coated cones have cooled down, using a spoon drizzle the inside with chocolate ganache, rotate to spread it evenly and shake off any excess.
Dip the open end of the horn in chocolate ganache too and keep them vertical in a stand or cup for drying.
Refrigerate for 30-40 mins or until the chocolate ganache is set.
Now fill the inside with the chocolate whipped cream until its full.
Repeat for remaining horns.
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That's it, our decadent Cinnamon Sugar Chocolate Cream Horns made using Pepperidge Farm® Puff Pastry sheets are ready! Enjoy!!
Happy Baking!
Shweta
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