Description
These pinecone truffles are rich, festive, and easy to make! A fun no-bake holiday treat shaped and decorated to look like mini pinecones.
Ingredients
Units
Scale
- 500 g brownie or chocolate cake, cut into pieces (about 17.6 oz)
- 6 tablespoons (85 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar, optional
- Chocolate cereal, as needed (about 100-150 g / 3.5-5.3 oz)
Instructions
- Crumble the brownies or chocolate cake in a large bowl until there are no large pieces left.
- Add softened cream cheese to the bowl and mix until fully incorporated. The mixture should hold together when pressed but shouldn’t be wet or sticky. If it’s too dry, add in a small amount of cream cheese (about 1 teaspoon) at a time until it’s the right consistency.
- This is the most important step for the truffles. The mix should resemble modeling clay. Because the type of cake or brownie you use will vary, the cream cheese mixture may need to be adjusted slightly.
- Cover the bowl with a tea towel or aluminum foil and refrigerate it for 20-30 minutes to help the pinecones keep their shape.
- After 30 minutes, take the bowl out of the fridge and split it into 18-22 portions. Roll each portion in between your hands to form a ball, then slightly roll it to form a cone.
- Start at the bottom and gently press the chocolate cereal into the truffle. Place them in overlapping rows to resemble a pinecone.
- Place the finished pinecones on parchment paper in the fridge for at least 30 minutes.
- Dust powdered sugar over the top of the pinecone truffles for a wintery effect.
- Serve the pinecones chilled or allow them to thaw for 10 minutes before serving.
- Prep Time: 30
- Chill Time: 1 Hour
- Category: Dessert
- Method: Assembly
- Cuisine: American