Tuesday, July 26, 2011

Cream Horns with Chocolate Topping

2 tablespoons melted butter or margarine, for brushing
1 can (8 oz) refrigerated crescent dinner rolls
Chocolate Topping:
1/2 cup dark chocolate pieces
1/4 teaspoon instant coffee powder (optional)
1/4 teaspoon vanilla
1 teaspoon shortening
Cream Filling:
1 250ml carton whipping cream
1/2 teaspoon vanilla
1/4 cup icing sugar

1. Preheat oven 375°F. Line baking sheet with parchment paper and brush cream horn molds with melted butter.
2. Roll out crescent dough carefully, and pinch seams together, creating one large rectangle. Starting from short end, cut into six 1.5" thick stripes. Wrap dough around cream horn molds, starting with the pointed end. Place seam side down onto baking sheet.
3. Bake 10-12 minutes until dough is puffed and golden brown. Let cool completely before removing molds.
4. Melt dark chocolate and then stir in instant coffee powder, vanilla, and shortening. Stir until smooth. Spoon 1 tablespoon of chocolate over each pastry, place in freezer until chocolate has set.
5. For the cream filling, pour cream into large bowl, along with vanilla, and icing sugar. Whip until stiff peaks form. Place cream into piping bag and pipe cream into horns. Serve & enjoy!

Makes 6 cream horns. For best keeping, store cream horns in airtight container in the fridge.







4 comments:

  1. Oh these look wonderful! Can't wait to make them..Thanks

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  2. These look amazing-a lot sturdier holder than cannolli shells. Bookmarked to try in the future. Thanks for the recipe-yum!

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  3. Some interesting history about chocolate and strawberries: The ancient Mayans and Aztecs considered chocolate an aphrodisiac. Strawberries have been considered an aphrodisiac since ancient Rome. But the history of these two delectable treats hardly matters. All you need to know is that the combination is sure to please your lover on Valentine's Day.

    Chocolate topping

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