Ingredients

Almond Pinecones and Chocolate Needles:

• 3/4 cup semisweet chocolate chips
• 1/3 cup condensed milk
• 1 tbsp unsalted butter
• Dash of Kosher salt
• 1 & 1/2 cups chocolate candy melts, divided
• 1 cup sliced almonds

Special Equipment:

• Small paintbrush
• Piping bag
• 1/2-inch plain piping tip

Instructions

In a small, microwave-safe bowl, combine the chocolate chips, condensed milk, butter and salt.

Microwave on high for 30 seconds. Remove the bowl and stir. repeat this process, using 15-second microwave burst, stirring each time, until the mixture is melted and completely smooth. Press a piece of plastic wrap directly onto the surface of the mixture and refrigerate for 30 minutes, or until cool and firm.

Line a baking sheet with parchment paper. Using a teaspoon measurement, scoop out nine balls of the chocolate mixture (you won’t need all of it). In the palm of your hand, roll the scoops into ovals and pinch one end so the resemble pinecone shapes. Place them on the parchment-line baking sheet.

Place 1/2 cup of the chocolate candy melts in a small microwave-proof bowl and microwave them for 20 seconds. Stir and repeat this process until the wafers have completely melted. Use a small paintbrush to cover one end of an almond slice in melted chocolate. Press the chocolate-covered tip of the almond slice against the tip of the pinecone. Repeat with the second almond slice, overlapping the first one slightly. Continue around the oval, moving top to bottom, until the chocolate oval is completely covered in almonds. Lay the finished almond pinecone on the parchment-lined baking sheet. Repeat this process until you have nine pinecones. Place baking sheet in refrigerator and allow them to chill for 10 minutes, or until firm.

Make the Chocolate Needles:

Fit a piping bag with a 1/8-inch plain tip. Line a baking sheet with parchment paper.

Place 1 cup of the chocolate candy melts in a small microwave-safe bowl and microwave for 20 seconds. Stir and repeat this process, using 20-second bursts until the wafers have completely melted and have a honey-like consistency. Transfer the melted chocolate to the piping bag. Pipe thin, straight lines of chocolate onto the parchment paper. Transfer sheet to refrigerator and cool for 10 minutes, or until firm. Using a sharp knife, cut the chocolate lines into 3/4-inch long pieces.

Recipe from Pie Style