Nutella Cones With Hazelnut Praline

3.6
(14)

If you’re looking for a cookie recipe to win the holiday bake sale, look no further. These will be a favorite. And hey, maybe it’s not about competition, but one thing is true: these adorable cones steal the show. Plus, they’re surprisingly simple to make. They start with a chocolate coating reminiscent of Magic Shell, that lines the inside of mini sugar cones. Topping them is a hazelnut-Nutella filling, another coating of chocolate shell, and finally, a delicious homemade hazelnut praline. It’s a decadent Nutella-lover’s dream, basically. If you don’t have time to make the praline, you could substitute plain toasted hazelnuts, or a store-bought version.

Nutella Cones With Hazelnut Praline
Photo: Johnny Miller
Hands On Time:
1 hrs
Total Time:
1 hrs 30 mins
Yield:
24 cones

Ingredients

  • CHOCOLATE COATING

  • 8 ounces chopped semisweet chocolate or chocolate chips (about 1⅓ cups)

  • 2 tablespoons coconut oil

  • 24 mini sugar cones

  • PRALINE

  • ¾ cup granulated sugar

  • ½ cup roasted hazelnuts, chopped

  • FILLING

  • 1 13.3-oz. jar Nutella

  • ½ cup roasted hazelnuts, chopped

Directions

  1. CHOCOLATE COATINGCombine chocolate and oil in a medium bowl set over a pot filled with an inch of simmering water. Stir until chocolate melts, about 4 minutes. Remove bowl; transfer chocolate mixture to a liquid measuring cup.

  2. Line a baking sheet with parchment paper. Working over a bowl with one cone at a time, pour chocolate mixture into cones, then invert cones so the chocolate runs back into the bowl. Transfer chocolate-lined cones to the prepared baking sheet. Repeat with remaining cones and chocolate. Reserve chocolate at room temperature and refrigerate cone until chocolate is set, about 15 minutes.

  3. PRALINEMeanwhile, line a baking sheet with parchment paper. Stir together sugar and 2 tablespoons water in a medium pot over medium-high; cook, stirring occasionally, until sugar dissolves, about 4 minutes. Continue to cook, undisturbed, until mixture begins to turn golden. Swirl pot to incorporate any golden sugar and continue to cook until mixture is evenly amber, 8 to 10 minutes. Remove from heat and stir in hazelnuts to coat. Carefully pour mixture onto the prepared sheet. Let cool completely. Transfer to a resealable plastic bag and crush with the back of a spoon or rolling pin.

  4. FILLING AND ASSEMBLYMix Nutella and remaining ½ cup hazelnuts in a medium bowl. Fill prepared cones with Nutella mixture so that it peaks over the edges of the cones. Dip cones in reserved melted chocolate mixture (reheat in the microwave for 20 seconds if necessary to keep it liquid) and transfer back to parchment-lined sheet. Sprinkle tops with praline and freeze until set. Cookies can be made up to 2 days ahead. Bring to room temperature before serving.

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