Chocolate-Dipped Ice Cream Cone - semisweet chocolate

Method

• Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer.
• Turn it over, and cut eight X's about 2 inches apart with a sharp knife.
• Open up each X with your fingers so it will securely hold an ice cream cone upright.
• Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes.
• Transfer to a small bowl.
• Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside.
• Pour any excess chocolate back into the bowl.
• Place the cone in the cone holder.
• Repeat with the 7 remaining cones.
• Freeze the cones to set the chocolate, about 10 minutes.
• Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop.
• Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes.
• Dip the cones: Put your desired topping in a small bowl.
• If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again.
• Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed.
• Let any excess chocolate drip off, then immediately dip the top scoop in the topping.
• Work quickly, as the chocolate shell sets in seconds.
• Serve the cones immediately, or put them in the freezer until ready to serve.
• To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed.