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Crunchy Double-Chocolate Peanut Butter Cones

Crunchy Double-Chocolate Peanut Butter Cones
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
White Chocolate -Cream Cheese Ganache
PHILADELPHIA Original Cream Cheese, cubed 12 oz. -
heavy cream 10 fl oz 1-1/4 cups
white chocolate, finely chopped, divided 1 lb. 16 squares
Dark Chocolate Ganache
heavy cream 10 fl oz 1-1/4 cups
BAKER'S Semi-Sweet Chocolate, finely chopped 1-1/4 lb. 20 squares
Cones
sugar cones - 24 each
NUTTER BUTTER Crème Variegate 10 oz. 1 cup

Directions

WHITE Chocolate-Cream Cheese Ganache: Bring cream cheese and heavy cream just to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add 10 oz. of the white chocolate (or 5 oz. of the chocolate for trial recipe); whisk until chocolate is completely melted and mixture is well blended. Pour into metal bowl. Refrigerate several hours or overnight until chilled.

BEAT chilled white chocolate ganache with whisk 30 sec. or just until soft peaks form; set aside.

MELT remaining white chocolate in saucepan on low heat.

DARK Chocolate Ganache: Bring cream just to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add semi-sweet chocolate; stir until melted. Keep warm.

CONES:
BRUSH insides of cones with melted white chocolate, using about 1 tsp. for each; let stand until firm. Spoon 1 tsp. Variegate into each cone; top with 1-1/2 Tbsp. White Chocolate-Cream Cheese Ganache. Let stand at room temperature until ganache is firm. Repeat layers. Top with 1 Tbsp. Dark Chocolate Ganache; let stand until firm. Wrap cones individually in plastic wrap. Refrigerate up to 24 hours.

Kraft Kitchens Tips

Substitute
For richer chocolate flavor, substitute bittersweet chocolate for the semi-sweet chocolate.
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