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Christmas Chocolate Trees are a festive and fun holiday dessert that brings a bit of magic to any celebration. Their combination of rich dark chocolate, snowy white chocolate drizzle, and colorful sprinkles make them a delightful treat to share with family and friends during the season.
I first made these with my nieces last Christmas and watching their faces light up while decorating made the afternoon unforgettable
Ingredients
- 200 grams Dark chocolate: choose a quality chocolate with at least 70 percent cocoa for a rich taste and smooth melting
- 50 grams White chocolate: adds a beautiful snowy contrast, look for couverture white chocolate for easier melting
- 1/4 cup Mini colorful sprinkles: for the festive flair, get sprinkles that are small and varied in color
- 8 pieces Pretzel sticks: they act as sturdy tree trunks and provide a nice salty balance to the sweetness, fresh and crisp ones work best
Instructions
- Surligne de votre travail:
- Line a baking tray with parchment paper so the chocolate trees do not stick and lift easily later
- Faire fondre le chocolat noir:
- Melt the dark chocolate gently either in a microwavesafe bowl in short bursts stirring frequently or over a double boiler until completely smooth
- Former les sapins en chocolat:
- Spoon the melted dark chocolate into a piping bag or a ziptop bag with a tiny corner cut off to control the flow
- Dessiner les arbres de Noël:
- Carefully pipe tree shapes onto the parchment paper about three inches tall and two inches wide. Make sure the base of each tree overlaps the top of a pretzel stick so it looks like the trunk
- Faire fondre le chocolat blanc:
- Melt the white chocolate, then drizzle it over the chocolate trees in thin strands to evoke freshly fallen snow
- Décorer avec les confettis:
- While the chocolate is still wet, scatter the mini colorful sprinkles over the trees for a festive and joyful look
- Faire durcir:
- Allow the chocolate trees to set at room temperature or place them in the refrigerator for 15 to 20 minutes until firm to the touch
- Démouler et présenter:
- Carefully lift the trees from the parchment paper and arrange on a holiday platter ready to impress your guests
My favorite thing about this recipe is the pretzel trunk which adds a perfect crunch and salty twist. Every Christmas, making these trees guarantees smiles and has become a sweet family tradition where everyone gets involved in decorating
Stockage facile
Keep the chocolate trees in an airtight container at room temperature for up to five days or refrigerate if your kitchen is warm to prevent melting
Alternatives d’ingrédients
Dark chocolate can be swapped for milk chocolate for a creamier taste but expect less intensity. Pretzel sticks can be replaced by thin breadsticks if pretzels are not available. Use colored sugar crystals instead of sprinkles for a different look
Suggestions de service
Serve these chocolate trees alongside a warm cup of mulled wine or hot chocolate for a cozy holiday treat. Place them individually in clear cellophane bags tied with a ribbon to make charming edible gifts
These Christmas Chocolate Trees are quick to make and perfect for gifting or display. Enjoy decorating them with family and friends.
Common Recipe Questions
- → Quels chocolats sont utilisés pour ces sapins ?
Du chocolat noir pour la base des sapins, et du chocolat blanc pour la décoration enneigée.
- → Comment donner la forme des sapins ?
Le chocolat fondu est appliqué en forme de triangle sur du papier sulfurisé, avec un stick bretzel en guise de tronc.
- → Comment décorer les sapins ?
Des vermicelles colorés sont saupoudrés sur le chocolat blanc encore humide pour un effet festif.
- → Faut-il laisser reposer les sapins ?
Oui, à température ambiante ou au frais pendant 15-20 minutes jusqu'à durcissement complet.
- → Combien de personnes ces sapins peuvent-ils servir ?
Cette préparation convient pour environ 8 portions gourmandes.