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PREPARING COFFEE CHOCOLATE CONES WITH LAVAZZA

A simple and quick recipe from Lavazza's Masters, perfect to enjoy at any time of the day.

By the Lavazza Team 2–3 minutes

Coffee Chocolate Cones are a delicious variation on the iconic ice cream container used all over the world.

Made from wafer or biscuits, the ice cream cone was invented in 1903 by Italo Marchioni, an Italian from Cadore who patented it in Washington D.C.

Today, we present it to you in this super tasty and easy-to-prepare variant. Can you imagine something more delicious for dessert?

INGREDIENTS

FOR THE CONE

200g tempered chocolate

10g coffee powder

 

FOR THE LEMON FOAM  

7g sugar

2g lemon peel

20g lemon juice

50g Italian meringue

70g 35% cream, semi-whipped

2g gelatin

 

FOR THE ORANGE FOAM

7g sugar

2g orange peel

20g orange juice

50g Italian meringue

70g 35% cream, semi-whipped

2g gelatin

 

FOR THE COFFEE FOAM

80g egg yolks

220g 35% cream

60g sugar

50g ristretto coffee

60g cornstarch

40g water

8g rum

DIRECTIONS

PREPARE THE CONE

1.     Blend the ground coffee with the tempered chocolate.

2.     Pour the preparation into the cones.

3.    Wait a few seconds. Turn them over to remove the excess chocolate.

PREPARE THE CITRUS MOUSSE

1.     Refine the sugar with the peel and add the juice.

2.     Mix into the meringue and add a part of the mixture to the softened gelatin.

3.    Cover and add to the semi-whipped cream. 

FINALLY

1.     Fill the cones with the prepared foam.

2.    Garnish them with coffee beans and enjoy their sweetness.  

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