Chocolate Christmas Trees Recipe

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Chocolate Christmas Trees Tips

This very cute Chocolate Christmas Trees is easy to make and a perfect treat to get the kids in the kitchen to work on. I made this one with my 6 and 4 year old. If you were to make it on your own, you can be more precise with the layer shape and size, but don’t expect that when making it with the kids! My little ones were very proud of their Christmas Tree when they brought it to the table to share.

This recipe was originally posted in Nov 2010. I am having an “online holiday” this coming week, so thought I would share it again as part of Christmas In July 2011 series. As I am going for an eco-friendly theme this year, we will be making a series of these Chocolate Christmas Trees as our edible table decorations for Christmas day.

Chocolate Christmas Trees Recipe

Ingredients:
• 300 grams chocolate (we used Cadbury Dairy Milk)
• 1 1/2 cups rice bubble
• 3/4 cup desiccated coconut
• icing sugar for dusting

Chocolate Christmas Trees Method:
• Break the chocolate into small pieces and place in a medium-sized microwave safe bowl (you add the other ingredients to it, so it needs to be large enough to fit all ingredients and to able to stir it easily.)
• Melt chocolate on high for about 90 seconds. Check and stir. If chocolate needs more melting, do so for 15 second bursts.
• Add coconut and rice bubbles to the melted chocolate and combine well.
• One trays lined with baking paper, spoon chocolate mixture into the shape of crosses. You could pipe them if you prefer.
• Make six crosses, each one being slightly smaller than the other. Leave a couple of tablespoons of mixture to the side. This will act as the glue to build the tree.
• Place crosses in the fridge to set for 30 minutes.
• Place the largest cross onto a serving plate. Using the left over mixture (melt in microwave for 15 seconds if it has hardened) place a dob into the middle of the bottom layer and press the next layer gently on top of this. Continue until you have layered all 6 crosses.
• Place into fridge again for 30 minutes.
• Prior to serving dust with icing sugar.

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