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How to make a chocolate Christmas tree

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By Will Godfrey

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This miniature chocolate Christmas tree makes a wonderfully festive indoor decoration – but remember: just like a snowman, it won’t last long indoors. Best not to get too sentimental about how pretty it looks.

My favourite thing about preparing one of these trees is how little preparing you actually need to do. It’s a perfect (if quite messy!) activity for kids to get involved in, and looks much more tricky to make than it actually is, which is bound to earn you some #ChristmasKudos (not a hashtag – but it should be).

Keep your chocolate christmas tree cool in the fridge or freezer until the big reveal, then serve it for pudding alongside your Christmas pudding or another festive dessert.

Ingredients:

  • 300g plain chocolate
  • A large handful of pistachios
  • Dried cranberries or edible silver balls

You’ll need:

  • Parchment paper
  • A piping bag (or make your own with a sandwich bag!)
  • A food processor
  • A stick of uncooked spaghetti

Method:

  1. Blitz the pistachios in a food processor to make a green dust (or pop them in a bag and bash with a rolling pin).
  2. Break 250g of chocolate into pieces in a microwavable bowl. Melt in the microwave on a low setting for 30 seconds at a time, stirring gently with a fork in between, until fully melted. Lay out a strip of parchment paper. Tip: Weigh down the edges.
  3. Pinch the tip of the piping bag, then carefully pour in the melted chocolate.
  4. Hold the piping bag vertically, and pipe out blobs on the paper, increasing in size until the chocolate is gone.
  5. Spread each chocolate blob into a star shape with the spaghetti, then sprinkle on pistachio dust.
  6. Place the parchment paper in the fridge until the chocolate has set (fully!), then carefully break them off the parchment paper.
  7. Melt the remaining 50g of chocolate (as in Step 2).
  8. Add a blob of melted chocolate onto the largest star, then place the next largest star on top. Repeat until you’ve built a tree. Decorate with dried cranberries or edible silver balls, using melted chocolate as ‘glue’. Refrigerate until the chocolate has set.

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