Chocolate Peanut Sunday in Cones

Ingredients:

• 6 waffle cones
• 1 cup chocolate-covered cereal balls + 6 cone balls
• 4 large peanut butter filled chocolates, chopped
• 2 liters of vanilla and/or chocolate ice cream
• 1/4 cup chocolate sauce
• 150 g dark chocolate, chopped
• 30 g milk chocolate, chopped
• 6 tbsp (90 g) butter, cut into small pieces
• 1.5 tbsp corn syrup or agave syrup
• 0.5 cups roasted peanuts, finely chopped

Preparation:

1. Place a stainless steel bowl in the freezer for 20 minutes to chill thoroughly. Place 6 tall glasses on a baking sheet and place a waffle cone in each. Drop a crispy waffle ball into each cone.
2. Coarsely chop the remaining balls and place them in a chilled bowl along with the peanut butter candies and ice cream. Using a metal spoon, break up the candies and stir them into the ice cream. Work quickly to prevent the ice cream from melting.
3. Place a small scoop of candy-studded ice cream in each cone. Top with a teaspoon of chocolate sauce and two large scoops of candy-studded ice cream. Freeze the cones (right in the cups) for about 2 hours.
4. Meanwhile, in a bowl set over a double boiler (making sure it doesn't touch the simmering water), melt the dark and milk chocolate, butter, and corn syrup, stirring until smooth. Then remove the bowl from the boiler and let it cool for 10 minutes, until the chocolate is still liquid.
5. Remove the cones from the glasses and dip them in the ice cream, turning them to coat them evenly. Immediately sprinkle the peanuts on top. Return the cones to the glasses and freeze until the chocolate sets, at least 1 hour or overnight.