*Make Chocolate filling first.

•Melt butter in a Saucepan over medium heat; add in Milk, Sugar cocoa, and salt. Whisk until everything is well incorporated.

• Bring mixture just to a Boil; take of from heat source, stir in vanilla extract and Flour until smooth.

• Let Cool

•Place Easter Chocolate eggs in a ziplock bag and crush them until small pieces. Transfer these into a small bowl.

•Prepare cones by taking them out of the package and unstacking.

•Add Chocolate chips and coconut oil into a heat safe bowl, melt chocolate chips over double boiler or in the microwave in intervals, stirring until melted.

• Take each cone; dip in melted chocolate then dip into crushed Easter Chocolate eggs.

* If they chocolate hardens before you are done place back into the microwave to melt again.

•Once all cones are dipped; pour cooled Chocolate filling into pipping bag

• Fill each cone to the top

• Refrigerate for 2 hours

• Share and Enjoy.

* We found filling with a piping bag the easiest.