Chocolate Pinecone Truffles

 

Creative and decorative food (especially desserts) is SO fun!!!
In fact, it’s my favorite.

 

I love the beauty of creating gorgeous treats and delighting those who behold.

 

These no-bake chocolate truffles are no exception, especially during the holidays.

 

Just like my favorite peanut butter balls (or Buckeyes), they are simple to make and encompass the delightful marriage of chocolate and peanut butter – you can’t beat that!

However, these truffle gems also contain chocolate cookie crumbs and are shaped into pinecones, adorned with sliced almonds, melted chocolate, and golden sparkles.

 

It really doesn’t get any better than this.

 

Be forewarned, though – this is a hell of a task. It’s time-consuming to insert those delicate almond slices into the truffles and chill between each step.

 

But it’s totally worth it to impress yourself and all those around you.

Chocolate Pinecone Truffles

 

½ cup butter, softened
8 oz. dark chocolate wafer cookies, processed into a crumble (Tate’s)
16 oz. chocolate peanut butter
2 cups powdered sugar
pinch sea salt
2 cups sliced almonds
12 oz. dark chocolate chips
¾ cup half and half
edible gold sparkles

 

Using a food processor, combine the softened butter, wafer cookie crumbs, and chocolate peanut butter until smooth and creamy.

 

Add the powdered sugar and salt and process until well combined and doughy.

 

Line a cookie sheet with parchment paper.

 

Form the chocolate peanut butter mixture into large rounds, and then “cone” at the top.

 

Evenly space apart on the prepared cookie sheet and chill for 30 minutes.

 

Next, press sliced almonds into the cones at an upward angle to mimic the look of pinecones.

 

Chill again for 30 minutes.

 

Meanwhile, melt the chocolate over low heat to ensure it does not burn, whisking in the half and half. 

 

While the melted chocolate is still thin, remove the truffles from the fridge and drizzle with chocolate.

 

Dust with edible gold sparkles.

 

Store in the fridge before serving.