Ladybirds Naughty Choc Mousse Cones .

• 250 grams dark chocolate - broken up
• 3 eggs
• 1/4 cup caster sugar
• 3 tsp dark rum
• 250 ml thickened cream - whipped
• 5 ice cream cones
• 2 tbsp 100's and 1000's (sprlnkles) .

1. Melt the chocolate pieces , either in a heatproof bowl over simmering water until melted and smooth , or in the microwave , in short busts .i stirring after each burst until melted and smooth .
2. Mix the melted chocolate and rum together until smooth .
3. Using electric mixers and a clean bowl , beat the cream until soft peaks form .
4. In another bowl , Using an eclectic mixer , beat the eggs and sugar together in a bowl for 5 minutes , or until thick , pale and increased in size .
5. Beat the melted chocolate into the egg mixture then transfer to a digger bowl if needed .
6. Gently fold the prepared whipped cream into the melted chocolate mixture until just combined .
7. Cover and refrigerate for at least 3 hours to set properly .
8. Once mousse has set , remove from the refrigerator and spoon into piping bag and pipe into each individual ice cream cone evenly until full .
9. You can spoon the mousse mixture into the ice cream cones if you prefer .
10. Garnish with sprinkles , flaked chocolate , cream , anything you desire or just as they are is just as good .
11. Enjoy .
12. :-) .
13. NOTE : if you want to make it kid friendly , then leave out the rum .
14. :-) .
15. NOTE : only pipe mousse into ice cream cones when preparing to eat them , store mousse in fridge and ice cream cones in air tight container separately until needed .
16. Otherwise if you pre make the mousse cones are leave in the fridge , they will collapse and if you leave them out they will melt .
17. So only prepare them little while before needed .

eggs, caster sugar, dark rum, cream whipped, cones, sprlnkles

Taken from cookpad.com/us/recipes/356469-ladybirds-naughty-choc-mousse-cones (may not work)