Deconstructed Chocolate Waffle Cones Recipe

Ingredients

• ¾ cup heavy cream (or full-fat coconut milk if dairy-free)
• 0.33 cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• 2 ounces unsweetened chocolate, finely chopped
• 1 vanilla bean seeds scraped (about 8 inches long), or 1 teaspoon vanilla extract

• 4 large eggs
• 4 hard-boiled eggs
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ¼ cup unsweetened cocoa powder
• 2 tablespoons egg white protein powder
• ¾ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ¼ cup coconut oil, plus extra for the waffle iron
• 2 teaspoons vanilla extract (option: substitute almond extract for 1 teaspoon if not allergic to almonds)
• 1 batch French Silk Ice Cream

1. To make the hot fudge sauce, place the heavy cream, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl over a pot of simmering water. Heat on low, while stirring, just until the chocolate melts, then slide the pot off the heat. Stir in the vanilla. Keep the top part of the double boiler (or the bowl) over the warm water to keep the sauce hot while you make the waffles.
2. To make the waffles, heat a waffle iron to high. Place the raw eggs, hard-boiled eggs, sweetener, cocoa powder, protein powder, baking powder, and salt in a blender or food processor and combine until smooth and thick. Add the coconut oil and extract and pulse until well combined. Grease the hot waffle iron with coconut oil. Place 3 tablespoons of the batter in the center of the iron and close. Cook for 3 to 4 minutes, until the waffle is golden brown and crisp. Repeat with the remaining batter, making a total of 6 waffles.
3. Serve the waffles topped with a scoop of French Silk Ice Cream and the hot fudge sauce.
4. Store extra waffles in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat the waffles in a preheated 375°F oven or toaster oven for 3 minutes or until warmed through. Store the hot fudge in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Reheat the hot fudge in a double boiler or heavy-bottomed saucepan over low heat, stirring often, for about 1 minute. Heat gently or the chocolate will break.