Christmas-pine-cone-truffles-with-dulce-de-leche

These Christmas pine cone truffles with dulce de leche turn simple ingredients into an eye-catching festive dessert. Each truffle looks like a realistic pine cone and delivers rich chocolate flavour with a soft, creamy centre. The recipe requires no baking and uses leftover chocolate muffins or cake, making it ideal for busy holiday schedules.

The filling features Onda-Onda dulce de leche, specifically the thick “repostero” style. This Uruguayan-style dulce de leche has a deeper caramel flavour and a firmer texture. It holds its shape well and blends smoothly into truffle mixtures. Its cooked milk notes balance the chocolate and adds warmth to every bite.

Uruguay takes dulce de leche seriously. It appears in cakes, alfajores and festive desserts throughout the year. During Christmas, richer textures and chocolate pairings become more popular. That tradition inspires this recipe. The dulce de leche adds structure, sweetness and a glossy finish to the truffle dough.

The base of the recipe starts with crumbled chocolate muffins. Muffins create a moist crumb and reduce food waste. Cream cheese binds the mixture and adds a subtle tang. Hazelnut and chocolate paste boosts richness and brings a nutty aroma. Vanilla rounds out the flavour and enhances the caramel notes.

Once shaped, each truffle transforms into a pine cone using chocolate cereal pieces. Pressing them carefully into the surface creates layered “scales” and a lifelike appearance. The finished truffles look impressive but remain simple to prepare. A short chill in the fridge helps them firm and hold their shape.

These truffles suit Christmas dessert boards, festive centrepieces or edible gifts. They also work well as a fun project with children. The recipe scales easily for larger gatherings. A light dusting of powdered sugar adds a snowy effect and completes the holiday look.

Christmas pine cone truffles with dulce de leche.

Ingredients (Makes 6–8 Pine Cones)

Chocolate cereal pieces for the pine cone “scales”, we used Kelloggs Cocopops “chocos”

4 chocolate muffins

2 tablespoons cream cheese

1 tablespoon Onda-Onda dulce de leche (repostero style)

½ teaspoon vanilla extract

1 tablespoon hazelnut and chocolate paste

A splash of milk, if the mixture feels dry

Instructions

Crumble the chocolate muffins into fine, even crumbs.
Add the cream cheese, dulce de leche, vanilla and hazelnut-chocolate paste.
Mix until the dough feels smooth and easy to shape. Add milk if needed.
Divide the mixture and shape it into oval pine cone forms.
Press the chocolate cereal pieces into the surface, starting at the base.
Work upward to create overlapping pine cone scales.
Refrigerate the truffles for 30 minutes to set.
Dust lightly with powdered sugar for a snowy finish, if desired.

Store these Christmas pine cone truffles with dulce de leche in an airtight container in the fridge. They keep well for several days and taste even better after resting. Serve them chilled for the best texture and definition.

This recipe highlights how Onda-Onda dulce de leche enhances festive desserts. Its thick consistency supports shaping and adds a luxurious caramel depth. Each truffle delivers visual impact and comforting flavour, making it a standout addition to any Christmas table.