The quick Christmas trees are one of those treats that surprise everyone despite being incredibly easy to prepare. They originate from the idea of transforming three ingredients – chocolate, pomegranate seeds, and pistachio crumbs – into an edible decoration perfect for the holidays.
The result is a small elegant, shiny, and colorful bite, ideal to serve at the end of a meal, to gift, or to bring to the table as a delicious placeholder.
The base of the tree is a small pyramid of pomegranate seeds: fresh, crunchy, and naturally sweet, creating a wonderful contrast with the milk chocolate that wraps and “binds” them, forming the tree. The pistachio, placed along the edges, adds color and a slightly savory note that enhances the overall flavor.
These are no-bake treats, ready in a few minutes and perfect even when you have little time to prepare a Christmas dessert that is both beautiful and delicious. You can make the quick Christmas trees in any size you prefer: mini for a buffet, or larger for a more dramatic effect.
Let’s discover together how easy they are to make!
READ THE TIPS AND F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: No-Bake
- Cuisine: Creative
- Seasonality: Christmas, New Year's Eve
Ingredients
- 3.5 oz milk chocolate (or dark chocolate)
- 1 pomegranate
- pistachio crumbs
Steps
Deseed the pomegranate and set the seeds aside.
On the parchment paper, draw triangles with a ruler and flip the sheet to prevent ink from contacting the food.
Melt the milk chocolate in a double boiler or microwave.
Following the stencil below, fill the triangle with pomegranate seeds and outline the base with pistachio crumbs. If desired, you can add star-shaped sprinkles on top of each tree.
Pour the slightly cooled chocolate into a piping bag, cut the tip, and cover each tree. Allow to dry completely and gently detach from the parchment paper. They can be stored in the fridge.
Tips
Let them dry on parchment paper: they will come off easily without breaking.
Do not overdo the chocolate thickness: a thin layer is enough to hold them together without making them heavy. For a satisfactory aesthetic result, do not leave any empty spaces.
Vary the combinations: try pomegranate + hazelnuts, or candied orange + dark chocolate.
FAQ (Questions and Answers)
Can they be prepared in advance?
Yes, but it is advisable to make them on the day you want to serve them: the pomegranate releases some moisture. Store them in the fridge until serving.
What can I substitute the pistachio with?
With almond flakes, chopped walnuts, crunchy crumbs, or even coconut flakes.
Can I use dark or white chocolate?
Of course, you can use whatever you like best.
