White Chocolate Dulce de Leche Cones
An oreo cookie topped with gooey dulce de leche and coated in white chocolate. Scrumptious and perfect for Halloween if you add candy eyes.
Servings 24 cones aprox.
Ingredients
- 24 small Oreo cookies
- 2 cups dulce de leche marshmallow fluff or buttercream.
- 6 ounces white chocolate melted and warm, such as Merckens coating melting wafers. I also have great results with Callebaut white chocolate callets.
- 48 candy eyes like Festival candy eyes treat toppers
Instructions
- Fill a piping bag with a wide plain tip with 2 cups dulce de leche or filling of your choice.
- Cover a flat plate, baking sheet or wire rack with a piece of parchment paper and place 24 small Oreo cookies.
- Starting in the middle, squeeze the dulce de leche until it almost reaches the edges, and then keep squeezing as you lift the piping bag until you reach the desired height.
- Melt 6 ounces white chocolate in the microwave or over a pan of hot water.
- If the filling is soft, put the cones in the freezer or refrigerator until they are firm enough to turn upside down without it moving or falling.
- Dip them upside down into the melted chocolate until the filling is completely coated. You don't want the bottom of the cookie to be coated. Let the excess drip off and place them on the parchment paper.
- Let the coating cool a little until you can place 48 candy eyes without them falling off because the chocolate is too warm.
- Let dry completely until the shell is firm before eating. You can put them in the refrigerator to speed up the process.
- Store at room temperature or in the fridge.
Notes
Variation: use other cookies (homemade or store-bought) for the base. Make sure they're small.
Chocolate: you can use dark or milk chocolate. Or dye white chocolate with an oil-based orange food coloring for a nice touch.
