Milk Chocolate Pine Cones Recipes
CHOCOLATE-ALMOND PINE CONES
In ancient mythology, pine cones symbolized motherhood and fertility. These edible pine cones, made from almond paste and melted chocolate and similar in flavor to a chocolate-covered cherry, are a perfect addition to the Christmas dessert table.
Provided by L. Britten
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 2h50m
Yield 12
Number Of Ingredients 5
Steps:
- Divide almond paste into 12 equal portions. Form each into a cone shape, about 1 1/2 inches tall and 1 inch in diameter.
- Beginning at the base, insert the pointed end of the sliced almonds into the paste to resemble a pine cone.
- Melt chocolate and shortening in a microwave-safe mixing bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add more shortening if needed to achieve a somewhat runny consistency that will easily coat a surface.
- Insert a toothpick into the bottom of each cone. Holding the pine cone over the bowl, spoon melted chocolate over each pine cone. Use another toothpick to spread the chocolate so that the pine cone is completely covered.
- Place on a wire rack over wax paper; let stand until firm, about 2 hours. Using a sifter, dust each pine cone with powdered sugar to resemble snow. Use immediately or store in an airtight container at room temperature for several weeks.
Nutrition Facts : Calories 455.5 calories, Carbohydrate 42.7 g, Fat 31.3 g, Fiber 5.6 g, Protein 8.3 g, SaturatedFat 8.4 g, Sodium 6.8 mg, Sugar 20.7 g
MILK-CHOCOLATE PINE CONES
Molded milk-chocolate pinecones make enchanting garnishes for our Yule Logs.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 pinecones (8 halves)
Number Of Ingredients 1
Steps:
- Pour chocolate into 8 cavities of a chocolate-pinecone mold (available at www.onestopcandle.com), filling just to the top. Refrigerate until completely set, about 45 minutes. Remove from mold by turning out (chocolates should fall out easily). Spread about 1/8 teaspoon of remaining milk chocolate onto 1 pinecone half, and sandwich with another half. Repeat with remaining pinecone halves. Refrigerate until set, about 15 minutes.
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