Chef's Choice WaffleCone Express 838 Instructions Et Recettes page 10

Chocolate Waffle Cone
1 ounce unsweetened chocolate such as Hershey's
2 tablespoons butter
2 whole eggs
¼ teaspoon salt
½ cup granulated sugar
½ cup sifted all-purpose flour
2 tablespoons Dutch processed cocoa powder
1 teaspoon vanilla extract, optional
1. Preheat the WaffleCone Express
necessary for best results.
2. Place the chocolate and butter in a small saucepan and melt over low heat. Stir to combine then
set aside to cool for 5 minutes.
3. Stir the eggs and salt in a small bowl with a fork until well blended. Beat in the sugar and blend
until sugar is incorporated and the egg has lightened in color slightly, about 1 minute. Stir in
the melted chocolate and butter. Add the flour and cocoa powder, stirring slowly until all flour is
moistened. Beat another 15 seconds to incorporate the flour and remove all lumps. Stir in the
vanilla if using.
4. Spoon 3 tablespoons (1 ½ ounces) of batter in the center or slightly above center of the iron.
Close the lid, lock the latch (Figure 2), bake for 1 minute and then check for proper color. Cook an
additional 20 to 40 seconds if necessary.
5. Quickly remove the waffle from the WaffleCone Express
to help lift and roll the waffle around the cone form Hold the cone a few seconds to set its shape,
then place in a cone holder, iced tea glass or on a wire rack or to cool.
Yield: About 6-8 cones
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. Start with a Color Control Setting of 2 ½ to 3, but change as
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10
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onto a clean cloth towel. Use the cloth
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