Strawberry Mousse Cones with Chocolate Ganache Topping

I was shopping for groceries and I saw ice cream cones.. suddenly I want to make something with it and I came up with this. Since this is not an ice cream, it doesn't melt as fast as one, but in our weather, it still melts, just not as fast.

It's a perfect dessert for entertaining and parties since you don't need to wash up more plates or bowls and spoons. Everything is eaten up

One thing about this chocolate ganache topping that I made. Whipped ganache should not look this dark. It should only be like the colour of hot chocolate or milo. Being the first time doing whipped ganache, I overdid it, luckily it didn't turn grainy. It will, you know, I was just lucky.

Strawberry Mousse Cones with Chocolate Ganache Topping

The Cones
10 ice cream cones (flat based like McDonald?s)
Cooking chocolate, melted (I used about 150gm)
Coat the insides of the cone with melted chocolate. Put them in the fridge, uncovered to solidify.


Strawberry mousse
200gm strawberries (hulled weight)
60gm sugar
2 tsp gelatin (I find the mousse too solid for this cone thing, I?d recommend 1 .5 tsp instead. 2tsp will be fine for cake)
200ml whipping cream

1. Put gelatin into a bowl big enough to put the strawberry puree later. Moisten gelatin with 1 tbsp water or more. Make sure all the gelatin granules are moistened.
2. Puree strawberries and cook with sugar until it comes to a boil. Pour over gelatin. Stir well, make sure all the gelatin at the base of the bowl are stirred.
3. Leave strawberry mixture to cool down totally to room temperature.
4. Whip cream to soft peaks.
5. Fold 1/3 into cooled down strawberry mixture.
6. Pour (5) into the balance of whipped cream.
7. Fill cone immediately until almost to the rim
8. Place fiiled cones in fridge while you prepare the whipped ganache.

Chocolate Ganache
200ml whipping cream
200gm dark chocolate/semisweet
2 tbsp corn syrup or golden syrup

1. Break chocolates into a bowl. Put in golden syrup. Set aside.
2. Bring whipping cream to a boil and pour over chocolates.
3. Let sit for 30 seconds. Stir until mixture becomes smooth.
4. Chill in fridge for at least 2 hours.
5. Whip ganache until colour turns pale.
6. Fill cones with whipped ganache.