Milk-Chocolate Pine Cones

Molded milk-chocolate pinecones make enchanting garnishes for our Yule Logs.

  • Yield: Makes 4 pinecones (8 halves)
Milk-Chocolate Pine Cones

Source: Martha Stewart Living, December 2009


  • 5 ounces milk chocolate, melted


  1. Pour chocolate into 8 cavities of a chocolate-pinecone mold (available at, 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.

Cook's Notes

Pinecones can be refrigerated for up to 1 day.


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