Chocolate Caramel Waffle Cones

By Tatyana's Everyday Food

Ingredients

Instructions

1. Melt the butter in a saucepan over medium heat. Add the sugar and milk and stir until the sugar dissolves; do not boil.
2. Pour into a large bowl and let cool to room temperature.
3. Whisk in the eggs, vanilla and salt for about a minute until well beaten, then add the flour and whisk until smooth and free of lumps.
4. Heat the waffle cone maker to medium. Pour about 1 1/2 tablespoons of batter into the centre of the hot plates, close, and cook a few minutes until golden.
5. Lift the waffle off right away with a rubber spatula and place it on a wire rack. While still hot, roll it into a small cone and hold it for about 20 seconds until it sets. For rolls, wrap the hot waffle around a round wooden spoon handle.
6. Let the cones cool and harden on the rack.
7. Melt the chocolate melts in a large bowl in the microwave in 1-minute intervals, stirring until smooth. Dip the tip of each cone, tap off the excess, and set on parchment to set. Sprinkle with chopped nuts if desired.
8. For the filling, beat the softened butter for 5 to 7 minutes until light and fluffy. Add the dulce de leche, vanilla and salt and mix a few minutes until combined. Add the powdered sugar and beat 3 to 4 minutes until fluffy. Transfer to a piping bag with a small star tip.
9. Pipe the filling into each cone from the bottom up, without overfilling the tip. If the filling is too soft, refrigerate 30 minutes, then beat again. Stand the filled cones in cups and chill about 20 minutes to set.
10. Serve the same day at room temperature for a few hours, or refrigerate once the filling softens. Store in a covered container for up to 3 days in the fridge; the cones will be softer after refrigeration.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggMilkChocolatePistachioDulce de leche