Chef's Choice PetiteCone Express 836 Instructions & Recipes page 13

Lemon Curd Mousse
1 ⁄ cup heavy cream
2
1 ⁄ cup prepared lemon curd
2
Lemon zest
Fresh mint sprigs
Makes about 1 cup.
1. Chill the beaters of a hand mixer in the freezer for 30 minutes.
2. Using chilled beaters, whip the heavy cream until thick.
3. Fold the whipped cream into the lemon curd.
4. Spoon the mousse into pastry bag fitted with a star tip and chill for one hour or until
ready to use.
5. Pipe the mousse into prepared petite cones and garnish with a sprinkle of lemon zest and a
mint leaf.
Double Chocolate Amaretto PetiteCone
2 cups (or more, if necessary) Chef'sChoice
1 cup water
2 tablespoons vegetable oil
3 tablespoons light corn syrup (4 tablespoons if using Bisquick
1 ⁄ cup chocolate syrup
2
1 egg
2 tablespoons superfine sugar
1 tablespoons cocoa powder
1 ⁄ cup finely grated dark chocolate
2
1 teaspoon almond extract or Amaretto
1. Preheat the PetiteCone waffle maker to the #3 setting (adjust after first bake, if necessary).
2. Whisk together the waffle cone mix and the water in a large bowl until smooth and
lump free.
3. Add the remaining ingredients and blend thoroughly. Add more mix if the batter is too thin.
4. Use Chef'sChoice
within ⁄ " of each edge. Do not overfill the molds.
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5. Close and lock the lid and bake until the green light indicates the waffles are done.
Do not overbake.
6. Open the lid. One at a time, remove the waffles from the grid and roll into cone shapes.
Work quickly to roll cones before they cool.
7. Completely cool the cone on a wire rack before filling and eating.
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spoon to deposit batter onto round molds so that it spreads out to
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waffle cone mix or Bisquick
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