If you love light, crisp cream horns but you’re in the mood for chocolate, this is the recipe for you! You’re going to flip over these simple chocolate cream horns!
Cream Horns are Delicious!
And they’re so easy to make with puff pastry. You’ll need to start with metal cream horn molds or sugar cones wrapped in foil. If you don’t already have either of those you’ll need to wait to make this recipe.
If you do have them, let’s just dive in!
Chocolate Cream Horn Ingredients
- 1 package puff pastry
- 2 cups heavy cream
- 1 small package instant chocolate pudding (or flavor of your choice)
- Powdered sugar for sprinkling (optional)
- 1 cup chocolate chips
- ½ cup finely chopped pecans
- 1 tablespoon neutral oil (vegetable, canola, coconut, or other)
How to Make Chocolate Cream Horns
These are so simple and delicious!
Start by preheating your oven to 400 degrees Fahrenheit.
Prep a cookie sheet with parchment paper and set aside.
Finely chop pecans and set aside.
Roll out puff pastry. You’ll need to make sure it’s chilled but not frozen.
Use a pizza cutter to cut long 1” wide slices like you see in the picture below.
Don’t treat the molds with any nonstick spray. You need the molds to remain clean and dry.
Roll pastry around the mold, slightly overlapping as you see in this picture. Depending on how you roll them you’ll end up with 6-8 horns.
Use a pastry brush to lightly coat each horn with heavy cream.
Place cookie sheet in preheated oven and bake for 15 minutes or until golden brown.
Remove and place on wire rack to cool. Do not attempt to remove cones.
While they’re cooling make your filling:
Place two cups heavy cream in a mixing bowl or the bowl of a stand mixer with whisk attachment.
Add instant chocolate pudding. I only had a larger box of chocolate pudding but I used about half of it.
Whip until it comes together but do not over-mix. You’re looking for a consistency that’s slightly thicker than regular whipped cream.
Place in the refrigerator fridge to cool.
Once full cooled, place in a piping bag with a 1M tip (or tip of your choice). If you’re not ready to pipe right away put the bag in the refrigerator.
Once fully cooled, remove horns from their molds. You’ll want to make sure they’re 100% cool. Gently wiggle them out of the molds, being careful not to tear the pastry.
Allow the horns to continue to cool.
Add chocolate chips and oil to a small bowl and place in microwave in 30-second increments to melt. Mine took about 1 ½ minutes. Stir well to get rid of lumps.
Dip the larger end of the horns into the chocolate.
Immediately dip into crushed nuts.
Place cookie sheet back in the fridge to chill. You want the chocolate to be set before you fill them.
Once the chocolate is set it’s time to fill the horns with the chocolate filling. I did this from both ends, filling to the halfway point. I wanted a pretty indentation on each end. You can fill yours however you like.
Sprinkle the horns with powdered sugar.
Serve and enjoy!
What to Expect
Y’all, I have no words for this one! They’re over-the-top delicious! They have a light, crunchy exterior, and that chocolate on the end of the horn is divine. So are the nuts, thought you could skip them if you’re not a nut fan. The creamy chocolate filling is perfect. I love using stabilized whipped cream filling but you can really use anything. Try substituting a cup of marshmallow fluff in place of the pudding if you want a lighter texture for your chocolate filling. Or, if you’re really feeling adventurous, make my marshmallow buttercream and add cocoa. I’m sure that would be tasty!
Variations on this Recipe
Substitute York Peppermint pudding in place of ordinary chocolate. (Yum!) Dip in crushed peppermints and serve your Christmas guests!
Add pumpkin puree to the whipped cream filling and sprinkle with powdered sugar and cinnamon. (Yum!)
Celebrating Valentine’s Day? Use a strawberry cream pudding mix or add finely chopped strawberries to the filling.
Really, the options are endless!
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
Chocolate Cream Horns
If you love light, crisp cream horns but you’re in the mood for chocolate, this is the recipe for you! You’re going to flip over these simple chocolate cream horns!
Ingredients
- 1 package puff pastry
- 2 cups heavy cream
- 1 small package instant chocolate pudding (or flavor of your choice)
- Powdered sugar for sprinkling (optional)
- 1 cup chocolate chips
- ½ cup finely chopped pecans
- 1 tablespoon neutral oil (vegetable, canola, coconut, or other)
Instructions
- Start by preheating your oven to 400 degrees Fahrenheit.
- Prep a cookie sheet with parchment paper and set aside.
- Finely chop pecans and set aside.
- Roll out puff pastry. You’ll need to make sure it’s chilled but not frozen.
- Use a pizza cutter to cut long 1” wide slices like you see in the picture below.
- Don’t treat the molds with any nonstick spray. You need the molds to remain clean and dry.
- Roll pastry around the mold, slightly overlapping as you see in this picture. Depending on how you roll them you’ll end up with 6-8 horns.
- Use a pastry brush to lightly coat each horn with heavy cream.
- Place cookie sheet in preheated oven and bake for 15 minutes or until golden brown.
- Remove and place on wire rack to cool. Do not attempt to remove cones.
While they’re cooling make your filling: - Place two cups heavy cream in a mixing bowl or the bowl of a stand mixer with whisk attachment.
- Add instant chocolate pudding. I only had a larger box of chocolate pudding but I used about half of it.
- Whip until it comes together but do not over-mix. You’re looking for a consistency that’s slightly thicker than regular whipped cream.
- Place in the refrigerator fridge to cool.
- Once full cooled, place in a piping bag with a 1M tip (or tip of your choice). If you’re not ready to pipe right away put the bag in the refrigerator.
- Once fully cooled, remove horns from their molds. You’ll want to make sure they’re 100% cool. Gently wiggle them out of the molds, being careful not to tear the pastry.
- Allow the horns to continue to cool.
- Add chocolate chips and oil to a small bowl and place in microwave in 30-second increments to melt. Mine took about 1 ½ minutes. Stir well to get rid of lumps.
- Dip the larger end of the horns into the chocolate.
- Immediately dip into crushed nuts.
- Place cookie sheet back in the fridge to chill. You want the chocolate to be set before you fill them.
- Once the chocolate is set it’s time to fill the horns with the chocolate filling. I did this from both ends, filling to the halfway point. I wanted a pretty indentation on each end. You can fill yours however you like.
- Sprinkle the horns with powdered sugar.
- Serve and enjoy!
- Store leftovers in refrigerator.