Instructions: Melt chips and shortening under low heat using a double boiler. Stir constantly. Use a rubber spatula until chocolate and shortening are melted and mixture is smooth.

One at a time, invert ice cream cones and dip into chocolate mixture; let stand until firm. Coats about 6-12 cones.

RECIPE

NOTE: Do not substitute butter, margarine, or oil for Shortening RECIPE

NOTE: Do not get water into the chocolate/shortening mixture. It will ruin everything.

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