Chocolate-glazed ice cream cones

Ingredients:

• 110 g semi-sweet chocolate, chopped into small pieces
• 1/4 cup coconut oil or shortening
• 8 small waffle cones
• 4 cups of any ice cream
• 1/4 cup chopped nuts, toasted coconut, or other toppings

Preparation:

1. Make a horn holder:
   
   Find a small, sturdy, clean box that fits in your freezer. Turn it over and use a sharp knife to make eight cross-shaped slits, approximately 5 cm apart. Use your fingers to pry each cross open so that it holds the ice cream cone securely upright.
2. Combine the chocolate, coconut oil, and a pinch of salt in a small saucepan and melt over medium heat, stirring constantly with a silicone spatula, for about 4 minutes. Transfer to a small bowl.
3. Pour about 1 tablespoon of melted chocolate into a sugar cone and swirl it to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the holder. Repeat with the remaining seven cones. Freeze the cones until the chocolate hardens, about 10 minutes.
4. Fill each cone with ice cream, then top with another 1/3 cup scoop. Return the cones to the holder and freeze until firm, about 30 minutes.
5. Dip the cones in chocolate:
   
   Place your desired toppings in a small bowl. If any remaining chocolate starts to harden, microwave it in 10-second increments, stirring occasionally, until it's liquefied. Dip the tip of each cone into the chocolate, almost completely coating the ice cream. Let any excess chocolate drip off, then immediately dip the cone into the toppings. Work quickly, as the chocolate coating sets in seconds.
6. Serve the cones immediately or freeze until ready to serve. To freeze individually (for up to 2 weeks), wrap each cone in a large triangle of waxed paper.