Store bought or handmade waffle cones
Chopped chocolate of your choice (I used semi-sweet)
Ice cream (I used salted caramel, pistachio and moose tracks)
Toppings (I used sea salt, sprinkles and coconut)
1. I started by melting my chocolate in a glass bowl in the microwave. Microwave the chocolate for 30 seconds, then 15 second intervals until smooth. Then add your canola oil; how much depends on how many servings you're making, but you shouldn't need more than a tablespoon of oil per 1 cup of chocolate.
2. Once your chocolate is melted, brush or coat the inside of your cone with chocolate. This will help keep the cone firm. When your cone is entirely coated, you can dip the top of the outside in chocolate and sprinkle with toppings. Then place your cone in the freezer for about 30 minutes.
3. Before taking out your cone, bring out your ice cream to soften. When your ice cream is slightly soft, get your cone (one at a time), and fill it with your ice cream. Return your filled cone to the freezer.
4. If your ice cream is too soft to form a scoop on top, you can repeat step 3, but let your ice cream soften less.
Tips: I added a swirl of caramel to the salted caramel. You could also do this with chocolate syrup, or hide a cherry inside. Be creative, and if you try these please share your experiments!