Preparation of Cones

1. Melt the chocolate buttons in a large glass bowl in the microwave for 1-minute increments until melted.
2. Add and mix in the coconut butter until dissolved and let it cool down slightly.
3. Pour chocolate into the cones and swirl it to cover the inside.  You do not wish to skip this as the chocolate coats the inside and will prevent the cone from going soft and soggy from the filling.
4. Place the cone in a tall glass to keep it upright and let it set and harden.
5. Dip the top edge of the cone in chocolate and while still wet decorate as desired with finely grated chocolate, finely crushed nuts, 100’s & 1000’s, Letters & Numbers, Star, Dots, or any other Sprinkles.
6. Let it harden and keep it in an airtight container until needed. 

Filling

1. Beat the cream cheese and icing well until fluffy and creamy.
2. In a separate squeaky clean metal bowl beat the cold cream and vanilla until stiff peaks.
3. In a blender place the Tim Tam cookies and blitz to form fine crumbs.  
4. Fold the cookie crumbs into the cream cheese mixture.
5. Add the above mixture to cream, then lightly fold it in, and blend through.
6. Spoon this mixture into a piping bag with a large star nozzle.

Assembling

1. Pipe a small dollop of cheesecake cream in the bottom of the chocolate-covered cone.
2. Place a small flake in the middle and continue to pipe the cheesecake cream around the flake and in circles to get the look and feel of a soft-serve ice cream cone.
3. Feel free to decorate with flake crumbs if you wish, it’s optional.
4. The cream cheese is sufficient to pipe and fill 8 medium Waffle Cones.