Desserts don’t have to be elaborate to be real crowd pleasers. Sometimes the easiest concoctions can be the most fun and appreciated. I find the best ideas at my friend, Sue’s, blog THE VIEW FROM GREAT ISLAND. Can you believe she makes her own MAGIC SHELL…remember that?…and she even makes her own SPRINKLES…believe me – it’s true. I haven’t made sprinkles yet but it didn’t take me long to make the waffle cups dipped in chocolate and sprinkles in her recent post.
It just takes minutes to put these colorful cups together and they can hold so many wonderful things…ice cream, whipped cream, pastry cream, fresh fruit…the possibilities go on and on. A little squirt of whipped cream and a cherry are the perfect topper and make everybody smile.
Almost every grocery store carrier the waffle cones that most ice cream shops use. I had to look around a bit before I found the waffle bowls. The search was worth it and from now one these fun little shells will be a staple in my pantry. This same technique works with the cones…just dip the top 2 inches in melted chocolate…white or dark…and toss on the sprinkles. This is a good solution of the little ones who like to run around the backyard while gobbling up their dessert.
To this… in two easy steps.
- one package of 10 waffle ice cream cups
- 8 oz semi sweet chocolate or chocolate chips
- 1 Tbsp coconut oil or crisco
- assorted sprinkles
- Chop the chocolate into small pieces and put in a microwave safe bowl along with the coconut oil or Crisco. Choose a bowl that is on the narrow side, so the melted chocolate will be deep enough to dip your cups into. I used a small mixing bowl. Microwave for 1 minute, then stir the chocolate. If it's not completely melted, microwave again in short 15 to 30 second bursts until you can stir away all the lumps.
- Dip each cup into the melted chocolate and then let the excess drip off. Scrape the excess from the bottom of each cup with a small spatula if necessary
- Liberally cover the chocolate with sprinkles and set on waxed paper, bottom up, to dry.
- Store in an airtight container with a small square of waxed paper between them.