Chocolate Macadamia Lace Cornucopias

 Cornucopias are known to hold a bounty of fruit and these do. Cherry fruit to be exact. And why not throw some chocolate into the mix? And some macadamia nuts.....and maybe top it off with some whipped cream.




I make these with many different kinds of nuts and fillings. The recipe calls for semi-sweet chocolate but I had some semi-sweet, some bittersweet and some white chocolate on hand so I used them all this time.

I think a citrus curd mousse filling is fantastic with this too. Use your imagination! This is a very versatile recipe.



These are about 3 inches long when rolled.
The recipe calls for aluminum foil and you WILL NEED aluminum foil.  Silpats cushion the cookies too much and they will not spread thinly enough.  I let my cookies cool between 4 and 5 minutes.  They are finicky to form so pay attention to them as they are cooling and check them frequently until they are cool enough to handle.


I chopped some maraschino cherries and added 1/4 cup of their juice with some unflavored gelatin into the whipping cream.  Pipe with a star tip and you have a beautiful addition to your dessert plate.

Chocolate Lace Cornucopias

Makes about 30 cornucopias

½ cup of firmly packed brown sugar

½ cup of corn syrup

¼ cup (4 Tab.) of butter

4 oz. of semi-sweet chocolate

1 cup of all-purpose flour

1 cup of finely chopped nuts

*Whip cream, mousse, or any filling of your choice

Preheat the oven to 350º F.

Microwave the sugar, corn syrup and butter in a large microwavable bowl on HIGH setting for 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended.

Drop level tablespoonfuls, 4 inches apart, onto foil-covered cookie sheets.

Bake for 10 minutes. Lift foil and cookies onto wire rack. Cool on wire rack until cookies can be peeled off without breaking. Immediately roll into cone shapes. Cool on a rack that has been covered with paper towels.

If cookies cool before you can roll them, place several cookies lacy side down on the foil-lined cookie sheet. Re-heat at 350º F. for 2 to 3 minutes, or until the cookies are slightly softened. Roll into cones. Cool completely.  Just before serving, pipe in a filling.

*Saucepan preparation: Mix sugar, corn syrup and butter in a 2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in chocolate until melted. Continue as above.

Linked to Hearth 'n Soul, and Culinary Smackdown Battle Cookies.