Dark Chocolate Dipped Ice Cream Cones

• 12 ounces, weight Dark Chocolate Chips (like Ghirardelli)
• 2 Tablespoons Warmed Coconut Oil
• 1 pinch Sea Salt
• 12 whole Sugar Cones
• FOR THE OPTIONAL ADORNMENTS:
• Non-Pareil Sprinkles
• Flaked Sea Salt
• Toasted, Chopped Almonds
• Toffee Pieces
• Toasted Coconut

1. Fill a sauce pan 1/3 of the way with water and bring to a boil. Reduce to simmer.
2. Pour the chocolate chips and coconut oil into a metal bowl and add a pinch of sea salt. Set the bowl over the simmering water and quickly stir until just melted.
3. Remove and continue to stir until smooth.
4. Fill the sugar cone 3/4 of the way with melted chocolate. Holding the cone over the bowl, angle the cone and twirl to get the inside of the cone coated while the excess drips out.
5. Sprinkle with sprinkles, sea salt or any desired adornments before placing the cones face down onto a Silpat or parchment-lined baking sheet.
6. Once all cones are done, pop the tray into the fridge to harden, about 15 minutes or so.
7. Scoop your favorite ice cream inside and enjoy!

chocolate chips, coconut oil, salt, sugar, adornments, nonpareil sprinkles, salt, almonds, toffee, coconut

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-dipped-ice-cream-cones/ (may not work)