Homemade Vanilla Choco Cornetto
Serves 3
Directions
- 1Melt the chocolate and divide between 3 piping bags, filling each about 50–60% full.
- 2Tilt and rotate the piping bags to coat the inside evenly with chocolate.
- 3Refrigerate the piping bags briefly until the chocolate shell is set.
- 4Whip the cream to soft peaks.
- 5Add condensed milk, vanilla extract, and salt to the whipped cream and mix gently until smooth and creamy.
- 6Pipe the vanilla mixture into the chocolate-coated bags, twist the top, and secure with a rubber band.
- 7Freeze for 3–4 hours until completely set.
- 8Cut open the bag, peel it away, and serve.
Ingredients
- 200 g chocolate
- 3 whole piping/ziploc bag
- 250 g whipping cream
- 125 g condensed milk
- 1 tsp vanilla extract
- 1/8 tsp salt
