Ingredients
4 ounces white, milk, or dark chocolate, such as Baker's, chopped (3/4 cup)
1 tablespoon unrefined coconut oil
1/3 cup heavy cream
2 ounces white, milk, or dark chocolate, such as Baker's, chopped (1/3 cup)
1 tablespoon malt powder (for milk-chocolate variation only)
4 cake cones
1/2 cup roasted cashews, peanuts, or hazelnuts, chopped
1 pint strawberry, caramel, or chocolate ice cream
Preparation
Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.
