Irish Cream Chocolate Pinecones

A little kitchen magic for those quiet days after Christmas. Leftover chocolate cake or Christmas pudding, a splash of Irish cream or rum, and crisp cornflakes tucked beneath a milk chocolate shell. Finished with a snowfall of icing sugar, ready to share beside the fire.

Such a simple way to impress friends and family over the holiday season…

And you know my recipes always add in a cheeky tipple or two, it is Christmas after all….

And every chef has to have their ‘perks’…….

And just like a puppy, these aren’t just for Christmas, these will cheer up any January blues…

Make them with whatever cake or leftover xmas pudding you have, and any rum, brandy etc, the combinations are endless. If your chocolate is too thick, you can always add a little melted coconut oil to make it more viscous.

chocolate pinecones, festive recipes, holiday recipes, festive dessert, holiday dessert, showstopper, xmas dessert, xmas recipe, xmas chocolate

Yield: 6-8

Author: Suze Morrison

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Irish Cream Pinecones

Prep time: 30 MinTotal time: 30 Min

A little kitchen magic for those quiet days after Christmas. Leftover chocolate cake or Christmas pudding, a splash of Irish cream or rum, and crisp cornflakes tucked beneath a milk chocolate shell. Finished with a snowfall of icing sugar, ready to share beside the fire.

Ingredients

• 300g leftover chocolate cake or cooked Christmas pudding, cooled
• 1–3 tbsp Irish cream or rum, added gradually
• 60–80g cornflakes
• 400g milk chocolate, finely chopped
• Icing sugar, for dusting

Instructions

1. Crumble the cake or Christmas pudding into a bowl. Add 1 tbsp Irish cream or rum and work together with a fork. Add a little more only as needed, until the mixture holds together when squeezed. Christmas pudding and heavily iced cake may need very little liquid.
2. Divide into 8 portions and firmly mould each into a small cone with a flat base and a gently pointed top. If the mixture feels soft, chill for 20–30 minutes before decorating.
3. Starting around the base, gently a cornflake into the mixture, leaving the end pointing slightly outwards and upwards. Work towards the top in overlapping, staggered rows, using smaller flakes near the tip.
4. Place on a baking tray lined with baking parchment and refrigerate for 30 minutes, or until firm.
5. Put the milk chocolate in a heatproof bowl set over a pan of barely simmering water, keeping the bowl clear of the water. Stir until melted, then remove from the heat and allow to cool slightly while remaining fluid.
6. Pour the chocolate into a small, deep bowl. Rest each pinecone on a dipping fork, lower gently into the chocolate and spoon chocolate over any exposed areas. Lift carefully and let the excess drip away without tapping, which can loosen the cornflakes. Return to the lined tray.
7. Leave in a cool place until set, or refrigerate briefly. Dust lightly with icing sugar just before serving, allowing it to settle over the tips of the scales.

https://gourmetglow.co.uk/recipes/irish-cream-pinecones

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