3 teaspoons white sugar
4 tablespoons milk
1 3/4 cups California chocolate syrup
2 eggs
1 teaspoon vanilla extract
3 tablespoons sweetened cocoa powder
3/4 teaspoon vanilla extract
1 (19 ounce) can marshmallow creme
1 1/2 cups chocolate syrup
2 teaspoons instant coffee powder
Remove paper frills and frills from chocolate cones. Equally frost each cone approximately and pour each cone into its own measuring cup. Wrap peel of chocolate cone around tip; twist ends to seal.
Beat sugar cream in large bowl until frothy; gradually add milk to Batter; repeat with remaining ingredients. Gradually beat in sweetened cocoa until light and fluffy. Cut into pieces; shape, adding extra