Yield: 12 trees
- 1/2 cup, or about 3.5 oz, chopped chocolate
- 1/3 cup heavy cream
- 12 pointy-tipped ice cream cones
- 12 oz green candy coating
- 12 small yellow candies (like mini M&Ms)
- 1/2 cup multicolored sprinkles
1.Place the chopped chocolate in a small heat-safe bowl. Put the cream in a small saucepan over medium-high heat and bring it to a simmer, but do not allow it to boil.
2. Pour the hot cream over the chopped chocolate and gently whisk it until the chocolate melts and the mixture becomes smooth and homogenous. This is your “ganache.” Press some cling wrap directly on top of the ganache, and place it in the refrigerator until it is the texture of peanut butter, about 45 minutes.
3. Once your ganache is a spoonable texture (but not too firm, or it will be hard to work with), remove it from the refrigerator and place it in a piping bag fitted with a 1/2 inch round tip, or if you don’t have this, into a large Ziploc bag with a 1/2 inch hole cut in the corner.
4. Use a sharp serrated knife to cut the ice cream cones about 2.5 inches from the bottom, creating small mini-cones about 2 inches long.
5. Insert the tip of the piping bag in a cone and squeeze until it is filled with ganache. Set your chocolate-filled "tree" standing upright on a baking sheet lined with foil or waxed paper, and repeat until all of the cones have been filled with ganache. Refrigerate the tray until the ganache is very firm, about 45 minutes more.
6. Once the ganache is firm, melt the green candy coating in a microwave-safe bowl. Drop one of the trees in the melted coating and press it down until it's completely covered. Lift it out of the coating using a fork, then tap the fork against the lip of the bowl so excess coating drips off.
7. Set the tree upright on the baking sheet, then lightly tap the tines of the fork against the wet coating to make it feather outward and give the coating texture like tree leaves. While the coating is still wet, press a small yellow candy on top to represent a star, and sprinkle multicolored sprinkles all around the tree to represent lights. Repeat until all of the trees are dipped and decorated.
8. Allow the candy coating to dry completely at room temperature or in the refrigerator. Crunchy Chocolate Christmas Trees should be stored in an airtight container in the refrigerator and can last approximately 2 weeks. For best taste and texture, bring them to room temperature before serving.Click Here to View All Christmas Candy Recipes