Chocolate Caramel Waffle Cones Recipe (video)

45 prep + 1 cook

cones

A delicious sweet treat! Chocolate-dipped waffle cones filled with caramel buttercream. Enjoy these with tea or coffee!

For the waffle batter, place the butter into a medium-sized saucepan and heat over medium heat until the butter is melted.
Next, add the granulated sugar and milk. Stir and continue to cook just until the sugar has dissolved. It’s not necessary to boil this mixture.
Remove the mixture from the heat, pour into a large mixing bowl, and allow it to cool down to room temperature.
Once the mixture has cooled, add in the eggs, vanilla extract, and salt. Whisk for a minute until the eggs are well beaten. Next, add in the flour and whisk until no clumps remain. You want a smooth batter.

Preheat the waffle cone maker to a medium setting. Once the machine is hot and ready, pour approximately 1 ½ tablespoons of batter into the center of the hot plates.
Close the machine and cook the batter for a few minutes, until the waffle is golden.
Immediately remove the waffle from the machine using a rubber spatula and transfer it onto a wire rack.
The waffle needs to be rolled right away, while it’s still hot. I recommend using heat-resistant gloves. Gently roll each waffle into a small cone. Gently hold the cone in place for about 20 seconds as it cools; this will solidify the shape.
You can also make rolls instead of cones. Simply roll the hot waffle around a round, wooden spoon handle.
Keep the waffle cones/rolls on the wire rack to cool and harden.

Place the chocolate melts into a large bowl, then heat in the microwave in 1-minute intervals, stirring and heating until the chocolate is completely melted and smooth.
Dip the end of each waffle cone into the chocolate, tap off any excess chocolate, then set the cones onto a sheet of parchment paper for the chocolate to set.
If desired, the chocolate can be sprinkled with finely chopped nuts for extra flavor and texture.

For the caramel filling, place the softened butter into a large mixing bowl and beat for 5 to 7 minutes, until the butter is light and fluffy.
Next, add in the dulce de leche, vanilla extract, and salt. Mix again for a few minutes until the butter and caramel are combined.
Add the powdered sugar last, then beat for 3 to 4 minutes, until the filling is fluffy. Transfer the buttercream into a pastry bag tipped with a small star tip.

Next, fill each cone with the filling. Insert the star tip into the cone and fill it from the bottom up. Don’t add too much frosting at the tip, as it can slide off.
If the filling is too soft and doesn’t hold its shape, place it into the refrigerator for 30 minutes, then beat again and use.
For best results, prop the cones up in several cups and place them into the refrigerator for about 20 minutes, allowing the filling to set.

These caramel waffle cones can be enjoyed immediately with a cup of tea or coffee. They will keep well at room temperature for a few hours. I recommend refrigerating them once the filling gets soft.
For longer storage or leftovers, place the cones into a container and cover lightly with plastic wrap. Keep the cones refrigerated for up to 3 days; the cones will become soft and less crispy after refrigeration.