Pine Cone Truffles

Three chocolate-coated pinecone-shaped treats dusted with powdered sugar are displayed on a wooden slab with a blurred background.

They may look like pine cones, but one bite and you'll realize it’s pure truffle bliss! Add a fun snowy dusting and you've got an eye-catching dessert that's festive, fun, and guaranteed to be a crowd-pleaser.

Course Dessert, Desserts & Sweets, Holidays

Cuisine American

Keyword Chocolate Pine Cone Truffles, Pine Cone Truffles, Pinecone Truffles

Prep Time 2

Freezer time 1

Total Time 2

Servings Pine Cones

Calories 324kcal

Author Lisa O'Driscoll

Equipment

Stand mixer

Ingredients

1 9x13 Chocolate Sheet Cake prepared
2 cups Chocolate Frosted Flakes see notes
12 ounces Chocolate Almond Bark
2 tablespoons Powdered Sugar

Instructions

Remove your baked cake from the oven and immediately place it in a stand mixer. Turn the mixer on high and mix until dough begins to form. Remove it from the mixer and knead into a ball of dough. Careful, it may still be warm to the touch.
1 9x13 Chocolate Sheet Cake
Split dough into 2-inch balls. Shape with your hands into a cone shape with a flat bottom.
Begin covering the dough with cereal. Start at the bottom and work upward. Try to find fairly round shapes of cereal and press them into the dough diagonally pointing up, as shown.
2 cups Chocolate Frosted Flakes
Place your pinecones in the freezer for one hour until firm.
Melt almond bark in the microwave in one-minute intervals, stirring until smooth.
12 ounces Chocolate Almond Bark
Using a fork, dip the frozen cone into the melted chocolate and spoon chocolate over the top. Remove with a fork and shake off excess chocolate. Place on parchment paper to set.
Place back in the freezer for 10 minutes if needed to harden the coating.
Sprinkle with powdered sugar.
2 tablespoons Powdered Sugar

Notes

You won't use the full two cups of Frosted Flakes. This just gives you a good amount to choose from.
If you can't find Chocolate Frosted Flakes, you can substitute the traditional kind since it'll be covered in chocolate anyway.
Keep these in an airtight container in the fridge for up to 5 days. To freeze, place them on a parchment lined tray until firm, then transfer to a freezer container for up to 2 months.
Choosing evenly sized flakes gives your cones a more realistic scale pattern.
Pressing the flakes at a slight upward angle creates a lifelike pine cone effect.
Stirring a little coconut oil into the chocolate helps it coat smoothly.
If the dough begins to get too soft, pop in the fridge for a few minutes.

Nutrition