Name: Chocolate Swiss Meringue Buttercream Filled Cones
Prep time: 30 min
Total time: 90 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 150 g egg whites (5) or 5.3 oz; 110 g sugar (1/2 cup or 3.9 oz); 160 g chocolate (60% - 70% cacao) (5.6 oz); 100 g cold butter (3.5 oz); 4 waffle cones for ice creams; 150 g chocolate (60% - 70% cacao) (5.3 oz); 2 tbsp vegetable oil (canola)

Chocolate Swiss Meringue Buttercream Filled Cones

Chocolate Swiss Meringue Buttercream Filled Cones or Winter Ice Cream as we like to call it is an amazing chocolate dessert, served at room temperature. Rich, Easy Chocolate Swiss Meringue Buttercream filled in waffle cones and for the grand finale, dipped in the perfect chocolate glaze to create that beautiful, shiny chocolate glaze top we all love even on our summer ice creams. So what’s the story behind this recipe today? I don’t know about you but I crave ice cream literally every day of the year. I try to avoid it in the cold days, in winter and autumn, because my throat starts to ache super fast, that of course, doesn’t stop me talking about my cravings. So Jernej told me one day how we remembers eating something called “Winter Ice Cream” or “Zimski sladoled” when he was a kid, during cold winter months in his hometown, Maribor. I was of course interested. If I can’t eat the regular, cold ice cream than of course I am interested in a winterish version. As you know, your favorite summer ice cream is served cold, this treat, on the other hand, Chocolate Swiss Meringue Buttercream Filled Cones are served at room temperature, but placed in a fridge or freezer beforehand. Such a tasty, incredibly rich and chocolatey alternative to ice cream, perfect for colder months. The kids will love it and so will the adults. Great for kids birthdays, Valentine’s day, Mother’s day or other occasions too, since it’s prepared in just 30 minutes (+60 minutes in the freezer).

Chocolate Swiss Meringue Buttercream Filled Cones Recipe

It’s such an easy and quick recipe to make, even if it looks complicated, trust me, this treat is super easy to make. The chocolate cream is actually made with Swiss Meringue.

Swiss Meringue is a technique where you put egg whites and sugar into a heatproof bowl and place over a saucepan with boiling water (make sure the bowl doesn’t touch the water). Start whipping with a whisk until you reach the temperature 65°C / 150°F. Then remove from the heat and continue whipping with an electric mixer. We usually use swiss meringue for cake creams or cake frosting or in our case, as a cone filling.

Egg whites - We need them for a swiss meringue, which is the base for our chocolate buttercream and can’t be substituted.

Sugar - Use white granulated sugar.

Chocolate - High-quality chocolate is super important in all chocolatey desserts, especially in recipes like this, where chocolate is the star. We recommend using bittersweet chocolate (60% - 70% cacao).

Butter - Butter must be cold and cut on cubes.

Ice cream cones - Use your favorite waffle cone.

Storing and Making ahead

The Chocolate Buttercream can’t be made ahead, but you can make waffle cones ahead if you are making them at home. You can store Chocolate Swiss Meringue Buttercream Filled Cones in an airtight container in a fridge for up to 5 days. Or you can freeze the chocolate filled cones for up to a month. The difference between frozen winter ice cream and freshly made: When freezing the chocolate filled cones the cones tend to lose some of the crunchiness and become a tiny bit soggier.

Other Chocolate Cream Recipe

METHOD

Swiss Meringue

Add egg whites and sugar to a heatproof bowl. Place the bowl over a saucepan with boiling water. Make sure the bowl doesn’t touch the water. Cook for about 3 - 4 minutes, whisking gently with a whisk until the mixture reaches temperature 65°C / 150°F.
melt the chocolate

Melt the chocolate. Set aside to cool to room temperature. Remove the swiss meringue mixture from the saucepan when it reaches the needed temperature and continue mixing with an electric mixer (or stand mixer) for about 10 minutes or until the peaks are nice and stiff. Transfer half of the swiss meringue to a clean bowl.
add cold butter to swiss meringue

Gradually add small cubes of cold butter to one half of the swiss meringue. Whip on the highest speed with an electric mixer. Only add the next cube of butter once the first one has been completely incorporated. If the mixture starts to look curdled, don’t worry, just continue whipping, it will come back together.

Tip

If we added butter to the swiss meringue when it was still too warm, it can happen that the mixture becomes liquidy. If this happens, place the mixture in the fridge for about 10 minutes, then continue whipping. In this case the mixture won’t be as nice and airy, but it will be still creamy and delicious.
Chocolate Swiss Meringue Buttercream

Add the melted and cool chocolate to the swiss meringue mixture. Using an electric mixer mix well to get a nice, smooth mixture. Then, using a spatula gradually incorporate the rest of the swiss meringue (egg whites + sugar). Place in the fridge for 10 minutes.
Fill the waffle cones

Transfer the Chocolate Swiss Meringue Buttercream to a pastry bag or you can use an ice cream scoop. Fill the waffle cones with the buttercream. Place in the fridge for 2 hours or in a freezer for 1 hour.
Dip in chocolate and serve

Melt the chocolate, add the vegetable oil and stir to combine to get a nice, smooth chocolate mixture. Dip each top scoop in the chocolate to cover the top. Leave any excess chocolate drip off, then immediately transfer to a tall glass and transfer to a fridge to chill. Optionally decorate with sprinkles, chopped hazelnuts before placing it in the fridge. Half an hour before serving, place the Chocolate Swiss Meringue Buttercream Filled Cones to room temperature, then serve.