• 3 Ratings

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

Martha Stewart Living, December 2009

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Recipe Summary

Yield:
Makes 4 pinecones (8 halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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