Chocolate Christmas Trees Recipes

CHOCOLATE CHRISTMAS TREES

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
• Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
• Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
• Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.

CHOCOLATE CHRISTMAS TREE

Steps:

• Place chocolate in a microwave-proof bowl. Melt on Medium (50% power)for 3-4 minutes, stirring every minute. Add Rice Bubbles and coconut. Stir to combine.
• On a sheet of baking paper, spoon or pipe mixture into a cross shape. You will need 6 crosses in graduation sizes. Chill in refrigerator for 20 minutes, until firm. Reserve ramaining chocolate mixture.
• Place the largest cross on a flat board or serving plate. Spoon a little of the remaining chocolate into the centre. Sit the next cross on top, pressing down lightly to secure. (Place each cross in different directions). Continue with remaining crosses, finishing with the smallest. Chill in refrigerator for 20 mins to set.
• Dust with icing sugar. Top with a shortbread star if desired.

CHOCOLATE PEANUT BUTTER CHRISTMAS TREES

Steps:

• Line 8 x 8 inch dish with parchment paper, leaving the paper overhang the sides so you can easily lift it later and set aside.
• Then in a mixing bowl stir together peanut butter, melted butter, brown sugar vanilla and salt, until sugar dissolve. Next, gradually mix in powdered sugar.
• Press the mixture into prepared dish. Smooth the top with spatula or simply press it with your palms to flatten into about ½ inch thick layer.
• Place it in the freezer until firm enough for cutting.
• When the mixture is firm enough, line a tray with parchment paper and set aside.
• Using Christmas tree cookie cutter cut out the trees and place them on the tray. Place them in the freezer for 45-60 minutes until completely firm.
• Then melt the chocolate and line another tray with parchment paper.
• Using a fork, dip each tree into melted chocolate to cover completely. Gently tap the fork to drip of the excess of chocolate. (Since the peanut butter mixture softens really fast at the room temperature, I suggest you to take just a few trees at the time from the freezer, because it's easier to work with the firm trees!!!) Place chocolate covered Christmas trees on the parchment paper lined tray. Refrigerate until chocolate has set.
• Store in the fridge or freeze for longer storage.
• I made 18 Christmas trees, but the number depends on the size of your cookie cutter. Mine was about 1 ¾ x 2 ¼ inches. Don't waste any batter, pick up leftovers, kneed, press with your palms and you will be able to cut out at least 2-3 more trees.

CHOCOLATE CHRISTMAS TREES

Steps:

• Draw multiple Christmas tree outlines (1 1/2 to 2 inches high) on a piece of paper. You can also trace around a cookie cutter.
• Put the paper with the drawings on a cookie sheet. Lay a piece of wax paper on top. You don't have to use a cookie sheet, but it allows you to move the trees before they are set.
• Heat the chocolate and shortening in a saucepan over lot heat (or microwave). Stirring frequently until melted. Pour into decorating bag with a plain tip or into a ziploc bag with a corner snipped.
• Pip chocolate tree outline and fill in center with random branches. IMMEDIATELY place a toothpick at the bottom of the tree, about 1/3 - 1/4 inch into the base of the tree.
• Sprinkle with edible glitter or colored sprinkles if desired.
• Refrigerate until chocolate hardens.

MOIST CHOCOLATE CAKE XMAS TREES

Steps:

• Heat the oven to 350 degrees F. Cut 1-inch holes out of the bottom of a large inverted foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during baking.
• Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
• Pour the batter into the cups. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill for 2 hours then peel off the paper being careful not to tear off the tip of the peak.
• Place cakes on a rack over a sheet pan lined with parchment paper and with a fork drizzle both colors of chocolate then stick on M & M's and silver dragee to look like ornaments on a little Xmas tree.

CHOCOLATE CHRISTMAS TREE BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch baking pan with nonstick cooking spray.
• In a small bowl, whisk together the flour, cocoa powder and kosher salt. Add the granulated sugar, melted butter, vanilla and eggs and whisk until a few lumps remain. Stir in the chocolate chunks.
• Pour the batter into the prepared pan and sprinkle with the turbinado sugar and flake salt. Bake until a toothpick inserted in the center comes out with just a few moist crumbs, about 25 minutes. Allow to cool completely in the pan.
• Cut the brownie in half. Using the tip of a knife, slice in angles making W's with the cut to form triangular pieces. Remove each piece and decorate with frosting and sprinkles as desired.

CHOCOLATE-COVERED CHEESECAKE TREES

Steps:

• Heat oven to 300°F. Line 8-inch pan with heavy-duty foil so foil extends over sides of pan. In small bowl, mix wafer crumbs and butter. Press in bottom of foil-lined pan.
• In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in sour cream, vanilla and eggs. Pour over crust.
• Bake 30 to 40 minutes or until edges are set (center will be soft but will set when cool). Cool in pan on cooling rack 30 minutes. Cover; freeze 2 hours. Meanwhile, cover 1 large cookie sheet with waxed paper.
• Remove cheesecake from pan by lifting foil. Cut lengthwise into four long pieces. Cut each piece into 7 triangles, working with 1 long piece at a time (keep corner pieces for snacking). Insert sticks into bottoms of triangles. Place on waxed paper-lined cookie sheet. Freeze 30 minutes. If making ahead, cover and freeze until ready to coat with chocolate.
• Meanwhile, in 2-quart saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently, until smooth. Place in medium bowl.
• Working in 2 batches of 14 (keep remaining in freezer until ready to coat), dip each tree quickly into melted chocolate to coat, letting excess drip off. Use knife or spatula to spread chocolate around stick entrance. Place crust side down on waxed paper.
• In small microwavable bowl, microwave candy coating and oil uncovered on High 1 minute, stirring every 15 seconds, until melted. Stir in food color. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut tiny hole in corner of bag. Pipe melted coating over trees to look like garland. Store covered in freezer.