Preheat oven to 400 F (205° C). Grease and flour 3 baking sheets.
Sift flour and cocoa into a medium-sized bowl; stir in sugar. Make a well in center. Add
egg white and butter and beat until smooth. Place spoonfuls of mixture onto prepared
baking sheets, spacing well apart, and spread out thinly to 4-inch circles. Sprinkle with
Bake in preheated oven 4 to 6 minutes. Remove with palette knife and curl each around a
cornet mold, holding in position until set. Remove from molds.
To prepare filling, in a small bowl, whip whipping cream and Framboise until thick. Spoon
1/4 of whipped cream into a pastry bag fitted with a large fluted nozzle.
Slice strawberries and reserve 12 slices. Fold remaining strawberry slices into remaining
whipped cream and spoon into chocolate cones. Pipe a rosette of whipped cream on each and
decorate with a strawberry slice.
The mixture makes 15 cones which allows for 3 breakage's. Only bake 3 circles at a time or
they will begin to set before you have time to roll them up.