Lotus Caramel Truffle Cones
For Truffle Filling:
  • 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
For assembly and garnish:
  • 1 box Lieber's mini ice cream cones
  • ¾ cup Lieber's caramel chips
  • additional Lieber's dairy caramel cream, optional
For Gluten Free Variety:
  • 1 Goldbaum's Gluten Free Graham Cracker Crust
  • 1 box Goldbaum's Sugar Cones
Prepare the filling:
  1. Place chocolate, caramel cream and heavy cream into a large, heatproof bowl.
  2. 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.
  3. Stir chopped Lotus Biscafe cookies into the mixture until evenly distributed. (See below for gluten free option.)
Assembly and decoration:
  1. 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.
  2. 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!
  3. 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.
Gluten Free Option:
  1. 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. )
Plan Ahead:
  1. Lotus Caramel Truffle Cones can be stores in the fridge for about a week, or stored in the freezer until ready to serve.
  1. 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.
  2. 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.
Recipe by Overtime Cook at http://overtimecook.com/2020/05/26/lotus-caramel-truffle-cones/