Lotus Caramel Truffle Cones: The deceptively easy dessert with a creamy rich filling and a heavenly crunch!
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I dreamed this recipe up ages ago, and little did I dream how perfectly timely it would be!
It started in a grocery store. (Doesn’t it always?) I saw a cone shaped chocolate candy treat, and did that thing where I turn it over and over, hoping that if I look hard enough, a kosher symbol would appear. I looked and looked, but nope. It wasn’t kosher. “I’ll just have to make my own version,” I thought to myself.
Fast forward a couple of weeks, during which I had mostly forgotten about the idea. I was sitting at my friend’s house during a shabbos dinner, and found myself distracted. “You look lost in thought,” her husband said to me. “I am,” I responded, with a huge smile on my face. “I just figured out a recipe I want to try.”
So if you’re wondering what you can make without any cream cheese, the answer is Lotus Caramel Truffle Cones. The secret reason that my recipes are mostly super easy is that I’m lazy and perpetually tired. And so while homemade chocolate truffles are the best things ever, dipping them is a pain. Think of this as the lazy solution!
I’m so excited to partner with Leiber’s Foods on this recipe. Not just because they make almost all of the products used in this recipe. And not just because they make a huge variety of dependable products that are constant staples in my pantry. They even have a gluten-free line called Goldbaums, that makes delicious gluten free variations for this recipe that will seriously blow you away!
One of the stars of this recipe is Lieber’s Biscafe cookies. They are similar to lotus cookies, in that they’ve got that caramelized flavor you know and love, that delicate texture that you crave, and they are super delicious. They come in individually wrapped cookies, which are really handy for giving out to my (socially distant) visitors lately, or in a large package, which you’ll have trouble not eating in one sitting. Trust me on this. 😉 We’re going to make an intensely rich, caramel truffle filling, then add crumbled Lieber’s biscafe cookies to the mix – it’s the perfect textural element to complete this heavenly treat!
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- 1 (15 ounce) bar Lieber's Semi-Sweet Baking Chocolate, chopped into chunks
- 1 (10.8 oz) jar Lieber's Dairy Caramel Cream
- 1 cup heavy whipping cream or parve whip, unwhipped
- 1 (5.6 oz) package Lieber's Biscafe Cookies, chopped
- 1 box Lieber's mini ice cream cones
- ¾ cup Lieber's caramel chips
- additional Lieber's dairy caramel cream, optional
- 1 Goldbaum's Gluten Free Graham Cracker Crust
- 1 box Goldbaum's Sugar Cones
- Place chocolate, caramel cream and heavy cream into a large, heatproof bowl.
- Place bowl over a pot of boiling water over medium-low heat. Heat mixture, stirring occasionally, for about 5-8 minutes, until smooth and creamy; remove from heat.
- Stir chopped Lotus Biscafe cookies into the mixture until evenly distributed. (See below for gluten free option.)
- For easiest filling of the cones, prop them up inside a small glass (I used shot glasses). Spoon some of the lotus truffle mixture into each cone, filing it to the top. Set aside until truffle filling is hardened.
- If desired, before filling the cone, pipe or spoon a small amount of dairy caramel cream into the bottom of the cone for a caramel surprise at the end!
- Melt caramel chips - either in a double boiler (as described above), a microwave, or by placing in a piping or ziplock bag and dipping it into boiling water to melt the chips. Pipe or drizzle melted caramel over the cones. Set aside until hardened.
- Instead of Lieber's Biscafe cookies, you can take a Goldbaums's gluten free pie crust and break it up. Stir those crumbs into the truffle mixture for crunch. Instead of Lieber's Mini Cones, use Goldbaum's Sugar Cones. Cut off the top of the cone, as needed, for a mini cone size. (You can also crush up the cone tops to mix into the chocolate in place of the lotus cookies. )
- Lotus Caramel Truffle Cones can be stores in the fridge for about a week, or stored in the freezer until ready to serve.
- Instead of using Lotus Biscafe Cookies, you can use a Lieber's graham cracker crust. Just use your fingers to crush it up into pieces and mix into the truffle mixture.
- Instead of making individual cones, you can make a tart. Divide truffle mixture between two Lieber's graham cracker pie crusts. Top with whipped cream and garnish with chocolate sauce, caramel cream, and additional crumbled lotus biscafe cookies.
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Thanks for stopping by! I hope you enjoy these bites of chocolate heaven as much as I did! – Miriam
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