I knew that there were treasures to be found downstairs amidst the party mess, so I would hop out of bed to see what I could find. Hats, horns, blowers, beads, poppers, and confetti, which had all been used to ring in the new year, were now left abandoned on tables, chairs, and even the floor. I’d search for the prettiest tiara and the most colorful beads to wear with my pajamas then would spend the day having fun tooting horns, rattling noise makers, and throwing confetti. Oh, to be a kid again!
These edible horns will, I am sure, be a huge hit with kids, and adults who love sweets. You can serve them for dessert on New Year’s eve or wrap them in cellophane bags, and give them as party favors to your guests. For an extra special treat, why not fill them with some candies or nuts.
Edible party horns for New Year’s eve (makes 12)
12 sugar cones (ice cream cones)
22 ounces melted and tempered pure white chocolate (with cocoa butter)
or melted white confectionery coating/candy melts
variety of colored sanding sugars
white modeling chocolate (recipe here – you’ll need a 1/4 recipe)*
* you can also use 1/3 pound white fondant or 12 vanilla Tootsie Rolls or white taffy
Special equipment needed:
tall glass (a little wider than a sugar cone)
parchment paper or wax paper
rimmed baking sheet (helps to keep the colored sugar contained)
Pour melted and tempered white chocolate or melted confectionery coating/candy melts into a tall glass. Hold onto the tip of a sugar cone and dip it into the glass. Coat all but the very tip of the sugar cone with white chocolate. Remove the cone from the glass and allow the excess chocolate to drip off. While wet, sprinkle colorful sanding sugar all over the cone (inside too, if you’d like.) Set on a parchment paper lined baking sheet. Place the dipped cones in the refrigerator is using pure white chocolate and into the freezer if using confectionery coating for about 10 minutes until the white chocolate hardens. Refill glass as needed. When you start to run out of white chocolate, you’ll need to use a spoon or spatula to get the chocolate up to the tip of the cone. You will have left over white chocolate. This could be used to make your modeling chocolate or you can spread it on a parchment lined baking sheet, harden it, and use it for another project.
Create your modeling chocolate blowers. Pinch off pieces of white modeling chocolate and roll them into 1 1/4″-1 1/2″ long logs. Insert a skewer into the log, creating a hole. Move the skewer around making the hole a bit bigger. Remove the skewer. Press one log onto each dipped cone. It is helpful if you stick the modeling chocolate log on the tip of the cone then twist it upwards until the white modeling chocolate touches the colorful sugar on the cone. Reshape the log, if needed.
A few tips here: Work over a rimmed baking sheet so the sanding sugar doesn’t go all over your floor. As you work with these horns and touch the sugar, some of it will come off, so be careful where you place your modeling chocolate, as you don’t want the sugar to stick to it. The sanding sugar may color your fingers (temporarily, until you wash your hands.) So, as to not turn your white modeling chocolate a color, use one hand to hold the white modeling chocolate and the other to hold the cone. Wash or wipe your hands after handing each cone and keep the work surface clean. I used a variety of colorful sanding sugars, and when I was finished , I mixed the sugars that had fallen onto my baking sheet all together and sprinkled this mixture over one of my horns (upper left.)
Keep your edible horns stored in an airtight container. They will keep for at least a month. Wrap in clear cellophane bags to give as party favors. These horns would also make great birthday party favors or sweet treats.
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