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Cinnamon Sugar Chocolate Cream Horns is an easy dessert or snack recipe made using Pepperidge Farm® Puff Pastry. This pastry is delicious and decadent with the outside coated with cinnamon sugar and inside layered with chocolate ganache and then filled with chocolate whipped cream. YUM!!!!!

If you are a chocolate and cream horn lover then this recipe is for you. My husband loves cream horns and we would often buy the store bought ones as I always thought they would be complicated to make. But not any more thanks Pepperidge Farm® Puff Pastry Sheets. These Puff Pastry Sheets make the cream horn recipes so easy and delicious always!
The traditional and popular cream horns recipe usually have Puff Pastry Sheets filled with whipped cream. But my recipe is a variation of this. Its much more delicious and decadent with the addition of cinnamon sugar, chocolate ganache and chocolate whipped cream. These beauties are perfect for any dessert table! My daughter couldn’t wait for me to finish clicking the pictures and with her first bite she was like “Mom this is delicious”. Well that sums it all, doesn’t it?

To get the horn or cone shape, I’ve used sugar ice-cream cones and wrapped them with aluminium foil before wrapping the pastry over it. But you can also buy the conical moulds available online. These cones are freezer friendly too!



¼ tsp cinnamon powder
2 tbsp granulated sugar
12 sugar ice cream cones
2 sheets of frozen Pepperidge Farm® Puff Pastry thawed
2 tbsp milk
Aluminum foil as needed to cover the cones

Chocolate Cream:

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¼ c. cocoa powder
½ c. powdered sugar
1 ½ c. heavy whipping cream

Chocolate Ganache:

½ c. heavy whipping cream
½ c. chocolate chips



Step 1: Prepare the oven and preheat it to 400 degrees F. Using parchment paper, line a baking tray and set aside.

Step 2: Combine the sugar and cinnamon powder in a bowl until blended and set aside.

Step 3: Tightly wrap each ice cream cone in aluminum foil, making sure to seal any loose ends and cover the cone entirely. Set aside.

Step 4: Four your working surface and roll the thawed Pepperidge Farm® Puff Pastry into 10 x 15 inches. Into 1-inch equal strips, divide the puff pastry.

Step 5: Start with the pointed end and wrap the strips around the cone, overlapping about ⅓rd at each twist. Remove excess. Don’t wrap until the end since Pepperidge Farm® Puff Pastry swells and makes it hard to remove the sugar cones. Then, brush the cones with milk or egg wash and evenly sprinkle the cones with cinnamon sugar.

Step 6: On the pre-lined tray, place the horns with the pointy end facing up. Place in the preheated oven and bake for about 20 to 25 minutes or until golden brown.

Step 7: Take the horns out of the oven and carefully pull the wrapped ice cream cones out Allow them to cool fully.

Chocolate Ganache:

Step 8: Microwave the heavy whipping cream for 45 seconds. Throw in the chocolate chips and allow this to sit for about 5 minutes, then whisk until well blended. Set aside.

Chocolate Cream:

Step 9: In the freezer, place the mixing bowl and beater for about 15 minutes.

Step 10: After 15 minutes, take the bowl and beater out of the freezer. Then, add the cream to the chilled bowl along with the powdered sugar and cocoa powder. Beat until stiff peaks form. This takes about 5 minutes.

Step 11: To a piping bag with a Wilton 2D tip (or any tip/nozzle of your choice), transfer the chocolate cream.

To Assemble The Cream Horns:

Step 12: Drizzle the inside of the cooled cinnamon sugar-coated cones with the chocolate ganache using a spoon, rotating to spread the ganache evenly. Shake the excess off.

Step 13: In the chocolate ganache, dip the open end of the horns, keeping them vertical in a cup or stand to dry.

Step 14: Place in the fridge for 30 to 40 minutes until set.

Step 15: Once the chocolate ganache is set, fill the inside of the horns with the chocolate whipped cream until it’s full. Do the same for the rest of the horns.

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