Melt 50g chocolate. Use a pastry brush
to brush a thin layer all over the inside of
each cone, then leave to set for 20 mins.
Heat the cream and 100g fudge in a
small pan for 3-5 mins until melted.
Cut 4 strips of greaseproof paper, each
about 7cm wide, then cut them in half.
Wrap a strip around the top of each cone,
making sure the paper rises at least
2.5cm above the rim. Secure the paper
with sticky tape. Place the cones in ice
lolly moulds or something similar to help
them stand upright.
Drizzle a little fudge sauce into each
cone, then use a teaspoon to gently push
a little ice cream down into each cone.
Drizzle with more fudge sauce, then fill
the cone, alternating the layers. Keep
adding ice cream until it rises about 2cm
above the top of the cone, then smooth
the top. Chop the remaining fudge into
small pieces and sprinkle over the top.
Finely chop some more chocolate and
scatter this over, too. Return to the
freezer for 2-4 hrs until set.