Take transfer sheet, cut the sheet round shape with the help of lid of a jar approx.4"
Put the fingers inside and roll the round sheet to make a cone, make the tip hole as small as possible, join it with cello tape. Where it is rough that is the right side of sheet, keep it in the inner side of cone.
Melt the chocolate with double boiler method, when ir comes on room temperature, fill the cone, we can use brush also, just invert it so all the extra chocolate comes out , be careful cone is not very thick nor very thin, if it is too thick it is not going to be nice to eat and if it is too thin it might break.
Place the cone in empty kulfi mould and place it in the freeze for 15 minutes.
Take them out and very carefully remove the cello tape, do not apply pressure, slowly remove the transfer sheet also.
Put these cones in the freeze for 2 hours then refill them.
Firstly put sponge cake,then pour some truffle, then praline. On the top make desired design of whip cream with piping bag and nossel.
At last sprinkle some praline on it.
