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Ingredients
- 6 x Conical drinking c., (4-oz)
- 1 box Cocoa Puff Cereal
- 1 lb And 4 ounces high quality semi-sweet, melted chocolate
- 6 x Disks of sponge cake, cut the same size as the inside of the chocolate c., 1/2-inch thick
- 1/2 c. Simple syrup mixed with 1/4 c. Rum
- 4 ounce High-quality white chocolate, melted
- 1/4 c. Peanut butter
- 2 c. Whipped heavy cream
- Â Â Acetate film
Directions
- In a mixing bowl, measure 6 conical c. of Cocoa Puff Cereal. Add in 4 ounces of melted chocolate. Mix well. Fill up each cone with the mix. Let cold in the refrigerator till set. Remove from the refrigerator.
- To make the c., use acetate film. Cut a 3 by 3-inch square. Form a 2 1/2-inch diameter ring, 1-inch tall and secure it with a Post Flag for easier removal. Brush the square base with chocolate. Place the ring on the square and let it set. Brush the inside with chocolate, let set and add in a second layer of chcocolate. Fill each chocolate c. with a sponge cake disk oversoaked with the Rum syrup. Mix French Vanilla chocolate, peanut butter and whipped cream together and fill up the c.. Level the top using the spatula. Remove the acetate. Remove the paper c. from the puff cone and set the cone on top of the chocolate c..
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