Have you seen this Bubble Waffle Cone Ice Cream before? I’m sure most of you had by now. If not, you're in a treat today! Apparently, it’s one of the latest food trend! However, the bubble waffle itself (Eggette 雞蛋仔) is no stranger to me! It’s one of my favorite childhood street food from Hong Kong! You can click here to check out my recipe and video tutorial on how to make the original/traditional version.
Today, I want to share the recipe of a chocolate version of the bubble waffle with you. They are delicious on their own, crispy on the outside and tender on the inside. I used my favorite Valrhona cocoa powder for the waffle batter, so that they are packed with wonderfully deep, dark chocolate flavor. After making the bubble waffle, I shape it into a cone shape while it’s still warm, by placing it into a cone shape wire rack (to hold its shape.) The bubble waffle will turn crispy once it’s completely cooled. I love this wire rack not only because of its shape, I am also re-using it as a serving rack for this dessert dish as well. Not to mention that this rack was meant to be a french fries holder to begin with! Hey, I love my kitchen tools that can multi-task! I’ll list the information of this cone shape wire rack and other tools/ingredients that I used at the bottom of this post for your reference.
As you can see from my video and pictures, I filled the waffle cone with chocolate ice cream, freshly whipped cream, chocolate sauce, sprinkles, a cherry, Pocky sticks and a mini chocolate cupcake! It’s a mouthful just to list the ingredients, however the taste of this chocolate overload is surely wonderful and out of this world delicious! Without a doubt, it’s a glorious and outrageous dessert to make and enjoy! Seriously, outrageously good!
My Kids had so much fun sharing this treat together on a hot summer afternoon! As you can see, they couldn’t wait any longer to devour this monster dessert down while I was still taking pictures! It was that good! Make someone happy, and make this treat for them! I’m sure they’ll love it as much as we did! What is your favorite treat during the hot summer days? Ice cream definitely top our list! Please share yours in the comment below. I can’t wait to hear from you! Take care and stay tuned for another wonderful recipe coming next week!
Tools and ingredients:
Bubble Egg Waffle Pan (Click here for more information)
Electric Bubble Waffle Maker (Click here for more information)
Cone Shape Wire Rack (Click here for more information)
Valrhona Cocoa Powder (Click here for more information)
Grapeseed Oil (Click here for more information)
Custard Powder (Click here for more information)
Tapioca Flour (Click here for more information)
Evaporated Milk (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Maraschino cherries (Click here for more information)
Cooling Racks (Click here for more information)
Chocolate Pocky (Clickhere for more information)
Plain Pocky (Clickhere for more information)
Chocolate Bubble Waffle (Eggette) Cone Ice Cream:
Makes: 3 large cones
Ingredients for the Chocolate Bubble Waffle Cones:
3/4 cup all-purpose flour
2 tablespoons custard powder
1 1/2 teaspoons baking powder
3 tablespoons tapioca flour
3 tablespoons unsweetened cocoa powder
1/2 cup water
2 tablespoons evaporated milk
1/4 teaspoon kosher salt
3/4 cup sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
Ingredients for the Ice cream Dessert:
6 scoops of chocolate ice cream (see homemade recipe below)
3/4 cup whipped cream
6 chocolate Pocky sticks (see homemade recipe below)
sprinkles, for garnish
1 to 2 tablespoons chocolate sauce
3 maraschino cherries
3 mini cupcakes (see homemade recipe below)
To Prepare the Chocolate Bubble Waffle Cones:
Place a sieve over a large mixing bowl. Add in the flour, custard powder, baking powder, cocoa powder, and tapioca flour and sift mixture into the bowl.
In a measuring cup, add the water, evaporated milk, salt, eggs, sugar, vanilla and oil. Whisk until well incorporated. Add in the liquid mixture into the dry mixture and whisk until smooth.
Spray each eggette plate with nonstick cooking spray, wipe off excess, and heat on a stove at medium for one minute on each side. Pour 3/4 cup of batter evenly on one plate, place the other plate on top and flip the pan over to let the mold fill evenly.
Cook for about 2 1/2 minutes, then flip and cook for another 2 1/2 minutes. Remove from heat and turn the eggette out onto a wire rack to let cool slightly. Shape it into cone shape while it’s still warm and soft. It’ll becomes crispy as it cools.
Place 2 scoops of chocolate ice cream in the cooled chocolate bubble waffle cone. Top with whipped cream, chocolate sauce, and sprinkles.
Place 2 Pocky's on one side and a mini cupcake on the other side. Repeat the steps to create the other 2 cones. Enjoy!
Amy’s Note: It’s quite a big ice cream cone for 1 serving. So I recommend that you share it with your loved ones!
Link to Homemade Dark Chocolate Ice Cream Recipe:
Whipped Cream Recipe:
Link to Homemade Pocky Recipe:
Link to Mini Chocolate Cupcake Recipe: