These funky edible Christmas trees are a treat strait out of a Dr Seuss story book. They’re fun to make and you don’t need any decorating skills to get a great result. Make up as one big one or make several littlies to give away.
For the rocky road
270 g good quality dark chocolate – or chocolate melts
2 tbsp Kopha or Kremelta
1 ½ cups unsalted nuts, coarsely chopped
180 g marshmallows cut in chunks –use mini marshmallows if you prefer
1/3 cup red glace cherries halved
To make the mould
Non stick baking paper
Vase or jar to hold the cone while the chocolate sets
White chocolate and silver balls to decorate
Make a cone from the baking paper stapling it to hold it in place. Make a cone of the same size from the craft paper – this sturdier cone will support the baking paper one. Both can be re used.
Put the chocolate and Kremelta into a heat proof bowl, place over a pan of simmering water and gently melt, stirring frequently until the chocolate becomes liquid.
Stir in the nuts and cherries and lastly the marshmallows, handling the mixture as little as possible so as to not melt or squash the marshmallows.
Stand the craft paper cone, point down, in a vase. Slip the baking paper cone inside and fill with the rocky road mixture. Set aside or refrigerate till firm.
Remove from the mould and carefully, using a serrated knife, slice off the bottom so the “tree” stands straight. Decorate by drizzling with melted white chocolate or pipe white chocolate swags around the tree. Add silver balls and other decorations if desired.
To get decorations to stick to the tree, simply warm the tip of a knife on an element and touch it onto the chocolate then apply the decoration to the melted spot.
Place the finished tree on a small paper plate and wrap well in cellophane.