Cinnamon Sugar Chocolate Cream Horns

I love these delicious treats so much! My kids could not get enough of these Cinnamon Sugar Chocolate Cream Horns! Just follow these simple steps for they will guide you to perfection. Enjoy!

Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Yield: 12 Servings


To make horns/cones:

2 sheets of frozen Pepperidge Farm® Puff Pastry thawed

Aluminum foil as much needed to cover the cones

12 sugar ice-cream cones

2 tablespoons milk

2 tablespoons granulated sugar

¼ teaspoon cinnamon powder

For Chocolate Cream:

½ c powdered sugar

¼ c cocoa powder

1 and a half cup heavy whipping cream

For Chocolate Ganache:

½ c heavy whipping cream

½ c chocolate chips


To make horns/cones:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Line with parchment paper onto a baking tray.

Add the cinnamon powder and sugar into a bowl, then whisk until well blended.

Wrap foil in each of the ice cream cones. Make sure to seal the sides and ends.

Sprinkle flour onto a flat surface, then lay the pastry on it. Roll to about 10×15-inches and slice it into 1-inch even cuts.

Beginning with the pointy end, wrap each cone overlapping each other.

Brush each cone with milk and generously sprinkle cinnamon sugar on top.

Lay the scones onto the prepared baking tray. Make sure to leave a small space between each cone.

Place them inside the preheated oven and bake for 25 minutes or until the colour turns golden brown.

Remove the cones from the oven and the cones. Allow them to cool completely at room temperature.

To Make the Chocolate Ganache:

Place the heavy whipping cream inside the microwave and heat for about 45 seconds.

Remove from the microwave, then add the chocolate chips. Stir until well blended. Let the mixture cool for a few minutes.

To Make the Chocolate Cream:

Add cocoa powder, cream, and powdered sugar into a beater. Beat for about 5 minutes or until well blended.

Transfer the mixture into a piping bag.

To Assemble the Cream Horns:

Drizzle the chocolate ganache inside the cones.

Dip each cone into the chocolate ganache.

Place them inside the fridge to chill for about 40 minutes.

Fill each cone with whipped cream.

Serve and enjoy!

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