Chocolate-Dipped Fruit Cones with Fruit Dip

Apparently I’m on some kind of food-in-ice-cream-cones kick. But really, what’s not to love, especially when you’re feeding a crowd of people who are in a hurry? This week is Teacher Appreciation week at my kids’ school and I was asked to bring fruit for breakfast one morning, so this is what I’m bringing. I figure they can grab it and go. If they want to eat the cone (the cone dipped in a really nice dark chocolate, by the way), they can, but if they’re trying to quit ice cream cones, they can just eat the fruit and toss the cone.

I saw this on one of my friend’s Facebook pages (if you’re reading this, hi, Rebecca!) She served them at a baby shower and the whole idea was so ingenious that I had to try it out. Even my kids were excited about them; sometimes fun presentation is all it takes to get kids excited about eating stuff they might usually fight you on.

For the fruit, I used a whole fresh pineapple that I cut up (you can use this tutorial or this little device, which has been a game-changer for me), 1 large carton fresh raspberries, 1 large carton blueberries, 1 large carton blackberries, and 1 small carton strawberries that I stemmed and sliced. However, you can use whatever fruit is in season, so I hesitate to be super specific about what to use here–mango and kiwi would also be delicious. If using light-colored fruit like pineapple, mangoes, or apples, don’t add them to the fruit mix until right before serving.

For the cones, I used sugar cones. My grocery store was out of the regular cones (?!), so I used chocolate, but really, they ended up being delicious.

To make the chocolate dip, you’ll need a 3.5-4-ounce bar of good chocolate and about a teaspoon of coconut oil (coconut oil is great because it firms up really nicely when it cools).

Break the chocolate into pieces and place the pieces along with the coconut oil into a microwave-safe bowl.

Heat for 30 seconds at a time, stirring after each heating. When the mixture is melted and smooth, remove from the microwave.

Take a cone…

And dip it open-side-down into the chocolate, rolling the edges into the chocolate.

Allow to cool on a sheet of parchment or wax paper.

While the cones are cooling, use an electric mixer to make the fruit dip. Combine the cream cheese, orange extract, and brown sugar until light and fluffy. In a separate bowl, whip the cream and powdered sugar until medium peaks form. Fold the whipped cream into the cream cheese mixture and combine well. Place in a serving dish. If you prefer, this Caramel Toffee Fruit Dip is also incredibly delicious.

When ready to serve, combine all the fruit and then portion it into the cones. Serve immediately with the fruit dip (either on the side and allow people to dollop it onto the fruit themselves, or, if you’re kind of a Type-A personality or if you’re dealing with small children, you can add it yourself.)

Makes 24 cones.

 

 

Mark your calendar!  Our last Moccasin Sale was such a hit, that we’re doing it again!  We’ve got this gorgeous rainbow of colors, perfect for spring outfits!  Set an alarm now, because these babies go on sale *tomorrow* and they sell lightning fast!  The post will be live right here, at 12 pm MST, and it will have all of the info (and a code for 50% off!)  Don’t forget!

 

14 comments

  1. I was just at the store buying ice cream cones yesterday, and bought the regular ones, to plant seedling in!! The wife saw in online. I’m kicking myself for now buying these chocolate cones while there. Now I have to go back. Food in cones, plants in cones. Cones are just fun and versatile. We love Ghirardelli too, especially the 86 percent dark chocolate.

  2. This is such a fun idea! Seriously, now I need to throw a party or host a shower or something, just so I can make these! And maybe I’ll try with white chocolate too 🙂

  3. So fun! Okay, so my cookbook came and I’m so excited. I’ve been trying to change my eating habits–I’ve lost 20 pounds have about 45 pounds left to lose. I have had a really hard time coming up with ideas of what to eat. I keep repeating the same meals over and over and feeling stuck. I just looked through the book and it is EXACTLY what I was hoping for. Thank you so much for putting the time and effort into this cookbook and your website. I want you to know that you two are an answer to prayer and are making a difference in my life.

  4. “they can just eat the fruit and toss the cone”…you MUST be kidding! If I took the time to make these and saw someone tossing the cone, I’d have to restrain myself! Looks ultra yummy! 🙂

  5. I made these for an Easter dessert. They disappeared quickly from the dessert table. I wanted to make this gluten free so found some gf sugar cones at Whole Foods. I made several changes because of what I had on hand. For fruit I used pineapple, blueberries and strawberries. The best part besides the chocolate was the cream. Will be making these again.

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