Rustic Pinecone Chocolate Clusters (Printable)

Crunchy clusters of toasted nuts and cornflakes coated in melted dark and milk chocolate.

# What You'll Need:

→ Chocolate

01 - 7 oz dark chocolate (60–70% cocoa), chopped
02 - 1.75 oz milk chocolate, chopped

→ Nuts & Seeds

03 - 3.5 oz whole almonds, toasted
04 - 2.6 oz pecan halves, toasted

→ Crunch

05 - 2.1 oz cornflake cereal (gluten-free if needed)

→ Decoration

06 - 1 tbsp powdered sugar (optional, for dusting)

# Cooking Steps:

01 - Line a baking sheet with parchment paper.
02 - Combine dark and milk chocolate in a heatproof bowl and melt using a double boiler or microwave in 20-second intervals, stirring until smooth.
03 - Stir toasted almonds, pecan halves, and cornflakes into the melted chocolate until evenly coated.
04 - Use two spoons to scoop 12 portions of the mixture onto the prepared baking sheet, shaping each into an oval or pinecone form.
05 - Place extra nut halves atop each cluster to resemble overlapping pinecone scales, pressing gently to adhere.
06 - Refrigerate the clusters for 20 to 30 minutes or until firm.
07 - Lightly dust the clusters with powdered sugar before serving, if desired.

# Expert Tips:

01 -
  • Easy to prepare with minimal ingredients.
  • Beautiful presentation resembling natural pinecones.
  • Crunchy and chewy textures combine in every bite.
  • Perfect for vegetarians and adaptable for gluten-free diets.
  • Great for gift-giving or holiday entertaining.
02 -
  • Use a double boiler or microwave carefully to avoid burning the chocolate.
  • Press nuts gently to keep the pinecone shape detailed and realistic.
  • Use gluten-free cornflakes to maintain a gluten-free dessert.
  • Store clusters in an airtight container at cool room temperature for up to one week.
  • Check ingredient labels to accommodate guests with allergies.
Go Back