2 ounces chocolate white chopped (such as Lindt or Perugina)
Equipment
bowl
aluminum foil
microwave
Directions
Spoon some ice cream into 1 cone, packinggently to fill. Dip large (1/4 cup) round icecream scoop into bowl of hot water. Scooplarge mounded ball of ice cream onto cone,pressing gently. Stand cone in small glass;place in freezer. Repeat with remainingcones and ice cream, placing each conein individual glass. Freeze 2 to 8 hours.
Place bittersweet chocolate and oilin small glass bowl. Microwave on medium-highuntil chocolate is melted, stoppingoccasionally to stir, about 1 1/2 minutes.
Letstand just until cool, about 10 minutes.
Placewhite chocolate in another small glassbowl; melt in microwave on medium-high,stopping occasionally to stir, about 1 minute.
Place nuts on plate. Working quicklyand tilting bowl of bittersweet chocolate toform deep pool, dip ice cream end of coneinto chocolate, turning to coat. Gently shakecone, allowing excess chocolate to drip backinto bowl. Immediately roll bottom half ofchocolate-dipped scoop in nuts. Dip forkinto white chocolate; drizzle lines over topof cone.
Place cone in glass; return to freezer.Repeat with remaining cones. Freeze 1 hour.DO AHEAD: Can be made 1 day ahead.Wrap cones in foil; keep frozen.
