1 ounce dark chocolate
2 tablespoons butter
2 eggs
1/4 teaspoon salt
1/2 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1 teaspoon vanilla extract
Heat waffle iron on medium low setting (2.5 to 3.5 on Chef's Choice waffle iron). Chop chocolate into small pieces and set aside. Melt butter over medium heat, remove from heat and add chopped chocolate. Stir until chocolate is melted and mixture is smooth.
Beat the eggs and salt together with whisk until well blended and fluffy. KitchenAid is too big for this job, so get your elbow into it! Mix in the melted chocolate and butter mixture until smooth.
In a separate bowl, mix cocoa powder and flour together until blended. Add this to the egg and chocolate mixture and gently fold until just blended. Do not over-beat.
Spoon about 2 tablespoons onto the center of the pre-heated waffle iron and close lid, locking shut. Being dark to begin with, it is difficult to tell when they are done. Cook for 60 - 90 seconds, erring on more time than less. In general, over cooked waffle cones taste better and stay crispy longer than under-cooked ones.
Rolling into Cones
Cones should be rolled immediately after removing from waffle iron or else they will be more prone to cracking during rolling. They come out hot, so you may opt to use a towel to assist in rolling. If you move quickly and keep your fingers moving, you can roll by hand. Place rolling cone with point at the edge of waffle and lift up one edge to cone and roll towards flat side of waffle, holding other side snugly against rolling cone. Once you come all the way around and the seam is directly beneath the rolling cone, press gently and hold. You can also gently press the tip of the cone to crimp the end for a better seal against dripping.