Chocolate-Caramel Pinecones
The star ingredient in this recipe is patience, but totally worth it!
Ingredients for around 12 portions:
300g 'Morning Coffee' type Biscuits
400g Caramel Carnation Condensed Milk (Ħalib Magħqud)
150g Desiccated Coconut (unsweetened)
10g Cocoa Powder
10ml Brandy or Amaretto
200g Chocolate Cereal
80g Novibloc Chocolate (Milk or Dark)
10g Icing Sugar
Directions:
Crush the biscuits until they are fine like sand and add the cocoa powder, condensed milk, liqueur, and the coconut.
Mix well until you get a sticky dough.
Take about 2 tablespoons and form a sphere, then elongate it a little to obtain a conical shape. Use gloves to make things easier and less sticky.
Break the chocolate into tiny pieces and melt it. Use the bagne Marie method or in a microwave at 30-second increments, stirring in between.
Brush the chocolate onto the chocolate cones and immediately start sticking the cereal top to bottom to form the pinecone. The chocolate will help the cereal to stick, but if it dries out before you finish, use some fresh one.
Once ready, press them gently to fold them a little inwards to hide the gaps in between.
If the cone sticks to the plate/working top, gently use a knife to lift it.
Refrigerate at least for 2 hours before serving.
Serve with sprinkled icing sugar to give that snowy effect.
Tip: if the dough is very soft, refrigerate for half an hour before forming the cones.
