Lemon Truffle Cone

Melt the white chocolate in a double boiler

Remove from heat, add the heavy cream, corn syrup, lemon juice, and lemon zest

Mix until smooth and even

Let it cool in the refrigerator for 20 minutes

Melt the milk chocolate in a double boiler and let it cool slightly

Spread a layer of milk chocolate inside each ice cream cone

Let it set naturally and spread another layer of milk chocolate

Once set, fill each cone with the lemon truffle mixture using a spoon

Cap each cone with additional milk chocolate

Let it set.