In large bowl, whisk together waffle cone mix (or Bisquick) and orange juice. Stir until smooth and lump free. Add remaining ingredients in order and stir thoroughly. Spoon onto hot waffle plates. Bake at 3 1/2 setting. Roll immediately. Suggested filling: Häagen Dazs® Lemon Sorbet or Lemon Curd Mousse (recipe follows.)

Chill beaters in the freezer for 30 minutes. With chilled beaters whip the heavy cream until thick. Fold the whipped cream into the lemon curd. Spoon into pastry bag fitted with a star tip. Chill for one hour. Pipe into each waffle cone. Garnish with a sprinkle of lemon zest and a mint leaf. Makes about 1 cup.

In large bowl, whisk together waffle cone mix and water. Stir until smooth and lump free. Add remaining ingredients in order and blend thoroughly. Spoon onto hot waffle plates. Bake at 3 1/2 setting. Roll immediately. Suggested Filling: chocolate mousse or chocolate ice cream.

In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover and refrigerate overnight. The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator. In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags. Pipe into cooled waffle cones.