Ingredients
Equipment
Method
- Make the Purple Sugar
- Place the sugar and food coloring in a small bowl or zip-top bag. Rub or shake until the color is evenly mixed and the sugar looks purple, about 1 minute. Spread it on a plate and set it aside to dry.
- Bake the Pizzelle
- Whisk the eggs and sugar together for 1 minute until pale. Whisk in the melted butter, vanilla, and milk. In a separate bowl, whisk the flour, cocoa, baking powder, and salt. Stir the dry ingredients into the wet ingredients until a smooth, thick batter forms.
- Heat the pizzelle iron according to its directions and lightly grease it if needed. Drop 1 tablespoon (15 ml) of batter onto the center of each pattern. Close the lid and cook for 30 to 45 seconds, until steam slows and the pizzelle is set.
- Lift the hot pizzelle with a fork or small spatula. Working quickly, roll it around a cone form into a cone shape, overlapping the edges slightly, and hold for 10 seconds until it sets. Stand it on a rack to cool. Repeat with the remaining batter, for about 12 cones.
- Assemble the Witch Hats
- Line a baking sheet with parchment paper. Melt the chocolate chips and coconut oil in a small microwave-safe bowl in 20-second bursts, stirring until smooth.
- Dip the bottom third of each cooled cone into the melted chocolate for the hat band. Roll it in the purple sugar so it sticks. Set the cone upright on the baking sheet.
- Dab a little melted chocolate in the center of each chocolate sandwich cookie. Press the wide end of a cone onto it and hold for a few seconds. Refrigerate for 15 to 20 minutes until the chocolate is firm.
Notes
Rolling: Roll the pizzelle while hot. They crisp and harden within seconds. A wooden cone or a cone rolled from stiff parchment works well.
No pizzelle iron: Use a waffle cone maker or make rolled cookies in a nonstick pan on the stove. The shape will vary.
Thin batter: The first one or two pizzelle are often uneven while the iron heats up. If the batter is too thick, add 1 more tablespoon (15 ml) of milk.
Crisp cones: Cool completely before dipping. Humidity makes pizzelle soft, so store them in an airtight container.
Purple sugar: Gel coloring does not add liquid, so the sugar stays dry. Let it dry for 10 minutes if it looks damp.
Brims: Use chocolate cookie wafers or any round chocolate cookies, about 2 to 2 1/2 inches (5 to 6 cm) wide. Twist apart sandwich cookies and use one half with the cream side up as a base for extra grip.
Filling: Fill the cones with whipped cream or chocolate mousse just before serving for a creamy treat.
Allergies: This recipe contains wheat, eggs, dairy, and soy.
Storage: Store in an airtight container at room temperature for up to 4 days. Undipped pizzelle keep for up to 1 week. Nutrition (per hat) Calories 285 kcal Carbohydrates 40 g Protein 4 g Fat 13 g Saturated fat 7 g Cholesterol 55 mg Sodium 150 mg Potassium 110 mg Fiber 2 g Sugar 24 g
No pizzelle iron: Use a waffle cone maker or make rolled cookies in a nonstick pan on the stove. The shape will vary.
Thin batter: The first one or two pizzelle are often uneven while the iron heats up. If the batter is too thick, add 1 more tablespoon (15 ml) of milk.
Crisp cones: Cool completely before dipping. Humidity makes pizzelle soft, so store them in an airtight container.
Purple sugar: Gel coloring does not add liquid, so the sugar stays dry. Let it dry for 10 minutes if it looks damp.
Brims: Use chocolate cookie wafers or any round chocolate cookies, about 2 to 2 1/2 inches (5 to 6 cm) wide. Twist apart sandwich cookies and use one half with the cream side up as a base for extra grip.
Filling: Fill the cones with whipped cream or chocolate mousse just before serving for a creamy treat.
Allergies: This recipe contains wheat, eggs, dairy, and soy.
Storage: Store in an airtight container at room temperature for up to 4 days. Undipped pizzelle keep for up to 1 week. Nutrition (per hat) Calories 285 kcal Carbohydrates 40 g Protein 4 g Fat 13 g Saturated fat 7 g Cholesterol 55 mg Sodium 150 mg Potassium 110 mg Fiber 2 g Sugar 24 g