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Chocolate Cream Horns

Delight in flaky, buttery pastry filled with heavenly whipped cream, drizzled with rich chocolate, and topped with raspberry jam in these Chocolate Cream Horns.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert, Pastries
Cuisine: European, French
Calories: 250
Ingredients Method Notes

Ingredients
  

Puff Pastry Preparation
  • 1 sheet puff pastry, thawed
  • 1 large egg (for egg wash) Whisked
Filling Ingredients
  • 1 cup heavy whipping cream (240ml)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup raspberry jam
  • 1/2 cup chocolate spread or melted chocolate
  • 1/4 cup powdered sugar (for dusting)

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Roll out the puff pastry slightly and slice it into 1-inch strips.
  3. Wrap each strip around a cream horn mold or cone shape, slightly overlapping as you go.
  4. Brush it lightly with whisked egg.
Baking
  1. Bake for 15–18 minutes until puffed and deep golden brown.
  2. Let them cool completely before removing from the molds.
Filling
  1. In a bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Spoon or pipe a little chocolate spread inside each horn, followed by the whipped cream.
  3. Tuck a spoonful of raspberry jam right in the center.
  4. Finish by piping extra cream at the ends and dust generously with powdered sugar just before serving.

Notes

These pastries are best enjoyed fresh. Store filled horns in an airtight container in the refrigerator and keep empty horns separately for ultimate crispiness.