Chocolate Bomb Ice Cream Cones
Leftover rice, festive occasion, kids asking for a special treat. Definitely time for bring out the Spekko recipe for Chocolate Ice Cream Cones.
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250 g dark chocolate, melted
½ cup cooked Spekko Saman White Rice (use leftover rice)
40 ghazelnuts, roasted and roughly chopped
30 g cocoa nibs
100 g white chocolate, melted
Mini wafer cones to serve.
Place the melted chocolate into a bowl and fold through the rice, hazelnuts and cocoa nibs.
Roll the ganache into even size balls, and place them in the fridge to chill completely.
Once the balls have chilled, remove them from the fridge and drizzle over the white chocolate. Place in the fridge again to set.
Serve the chocolate bombs in mini wafer cones.
If the cones are made from flour/ wheat – the recipe is not gluten free.