White chocolate hazelnut 'Cornetto'

Pierce 6 crosses in the back of the cone box and insert the cones so they stand upright. Make sure you have space in your freezer to place the box with the cones standing in it.

Melt the white chocolate and coconut oil together.

Toast and roughly chop the hazelnuts.

To coat the inside of the cone, pour enough white chocolate and coconut oil mixture into a waffle cone and swirl to ensure the inside is fully coated. Pour all the chocolate mix out into a jug and repeat this process with the rest of the cones. Reserve the remaining chocolate mixture. Place the cones in the freezer until set, approx. 20 minutes.

To make the filling, add 125ml cream, condensed milk and hazelnut syrup to the remaining chocolate and coconut oil mixture and stir until smooth.

In a separate bowl, whip another 125ml cream to soft peak stage.

Working in batches, gently fold the whipped cream into the chocolate mixture and pour into a piping bag. Pipe enough filling to fill ½ the waffle cone, sprinkle a layer of chopped hazelnuts then pipe enough filling to reach the top of the cone. Repeat this process until all the cones have been filled. Place in the freezer until just set.

To make the topping, whip 250ml of whipping cream to stiff peak stage and place in a piping bag fitted with a star nozzle. Pipe rosettes onto the cones. Freeze until firm.

To make the white chocolate ice cap, melt the chocolate and coconut oil together. Set aside to cool to room temperature. Pour into a tall glass or narrow jug.

Dip the tops of each ‘Cornetto’ in the cooled chocolate mixture then sprinkle with the remaining hazelnuts. Freeze until needed.