Ganache Ice Cream Cone
Chocolate Project

By Bob Sherman

Ganache is a mixture of chocolate and cream most often seen in cake fillings and truffles, and traditionally is made with dark chocolate. It is far more versatile than that though, and by varying the ratio of cream to chocolate you can change the hardness of it.

In this project I make a white chocolate ganache to break even further from traditional usage. I left this as white chocolate(vanilla) flavor, but you may choose to flavor and / or color these as well. The ingredients as used make enough ganache to fill approximately 24 of these.

Most of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Melting Chocolate
Either melting method may be used, but you need to melt a fairly large amount so I find the double boiler more convenient.

Double Boiler - See Double Boiler Usage Instructions.

A microwave may also be used but care must be taken not to overheat the chocolate.

1. Place the chocolate in a microwave safe bowl.
2. Heat for 30 seconds.
3. Remove and stir.
4. Repeat steps 2 and 3 until the chocolate is creamy.
5. Optimum pouring temperature is about 90 degrees F. Note: Pouring chocolate molds hotter than 160 degrees F. will destroy the mold. Do not place the thermometer in the microwave!

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

Step By Step Instructions

1. The ganache takes quite a while to cool down so that should be made first. In a deep saucepan bring 10 ounces of heavy cream and 1/2 ounce of glucose to a simmer. Stir well.	2. Turn off the heat and add 1 pound of white chocolate. Use an immersion blender or whisk to blend the cream and chocolate. Once fully blended, cover and allow to cool until firm.
3. Flat bottom ice cream cones were used.	4. I used a serrated knife to carefully cut off the top of the cones.
5. Melt your chocolate and bring it to 90 degrees F. You can use a 2 prong dipping fork to cover the entire cone if desired.	6. I found that just dipping the top rim of the cones looked much nicer.
7. Once the ganache has fully cooled and is firm enough to work with fill a decorating bag equipped with a star tube with ganache.	8. Fill the lower portion of the cones with ganache. I added a cherry to each at this point, but that is optional.
9. Holding the tube vertically, squeeze the bag until the cone is filled then lift bag as you reduce pressure to give a soft serve ice cream look to it.	10. The finished ganache ice cream cone.
11. Rather than waste the cone tops which were cut off, I placed them in a zip lock bag and crushed them.	12. Sprinkle some of the crushed cones into the leftover chocolate. Stir well.
5. Drop clusters onto wax paper and allow to cool for a crunchy chocolate treat.

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Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - May 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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Home > Chocolate Making Supplies > Chocolate Making Projects > White Ganache Cone Chocolate Project

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