The quick Christmas trees are one of those treats that astonish everyone while being incredibly simple 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, which wraps them 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 tasty. You can make the quick Christmas trees in the size you prefer: mini, for a buffet; larger, for a scenic effect.
Let’s find out together how easy they are to make!
READ TIPS AND FAQS 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 Cooking
- Cuisine: Creative
- Seasonality: Christmas, New Year's Eve
Ingredients
- 3.5 oz milk chocolate (or dark)
- 1 pomegranate
- pistachio crumbs
Steps
Deseed the pomegranate and set aside the seeds.
On the parchment paper, draw triangles with a ruler and turn the paper over to avoid ink contact with food.
Melt the milk chocolate in a double boiler or microwave.
Following the template under, fill the triangle with pomegranate seeds and define the base with pistachio crumbs. If desired, you can add star-shaped sprinkles on top of each tree.
Pour the lukewarm chocolate into the pastry bag, cut the tip, and cover each tree. Let them 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 detach easily without breaking.
Don’t overdo the chocolate thickness: a thin layer is enough to hold them together without weighing them down. 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 made in advance?
Yes, but it’s best to make them on the day you want to serve them: pomegranate releases some moisture. Store them in the fridge until serving.
What can I substitute pistachio with?
With sliced almonds, chopped walnuts, crunchy crumbs, or even coconut flakes.
Can I use dark or white chocolate?
Sure, you can use whichever you prefer.
