Edible Christmas candles

Name: Edible Christmas candles
Ingredients: 250 g plain biscuits; 150 g pineapple yogurt or plain yogurt; 4 tablespoons cocoa; 30 ml milk optional; 300 g white chocolate; 2 drops red gel food coloring; 4 pine nuts or 4 almond halves

Dessert - Edible Christmas candles by Marina C. - Recipia

Edible Christmas candles are rolls of biscuit salami made with cocoa and yogurt, shaped in two sizes and chilled before glazing. Two are coated in white chocolate, and the other two get colored icing, each topped with an almond or a pine nut. I make the smaller ones narrower so they’re clearly different from the larger ones. Prep: 20 minutes. Cook: 2 minutes. Rest: 2 hours and 20 minutes. Total time: 2 hours and 42 minutes. Servings: 4. About 725 kcal and 12 g protein per serving.

Ingredients

250 g plain biscuits
150 g pineapple yogurt or plain yogurt
4 tablespoons cocoa
30 ml milk optional

For the glaze

300 g white chocolate
2 drops red gel food coloring
4 pine nuts or 4 almond halves

Preparation

1. Crush the biscuits with a rolling pin or in a food processor and put them in a bowl. Add the yogurt and cocoa, then knead until the mixture comes together; if it’s still crumbly, you can mix in 30 ml milk. 2. Shape four rolls, two larger and two smaller. Wrap them separately in plastic wrap and refrigerate for at least 2 hours. 3. Press a pine nut or half an almond into the top of each roll. Melt 150 g white chocolate in the microwave in 20-second bursts, about 1 minute in total, stirring until liquid. Quickly glaze the two larger rolls, covering the ends too, using a spoon or a pastry brush. 4. Melt the other 150 g white chocolate in the microwave in 20-second bursts, again about 1 minute in total. Stir in the red food coloring, then glaze the two remaining rolls. 5. Refrigerate the candles for 20 minutes, until the glaze sets.

Notes

Arrange them on a platter next to some black tea; they also go well among slices of cozonac. Plain yogurt lets the cocoa take center stage, while pineapple yogurt adds a fruity note. The biscuits contain gluten, the yogurt and chocolate contain dairy, and the version with almonds contains nuts. They keep for up to 3 days in a sealed container in the refrigerator; let them sit at room temperature for a little while before serving. Very fine crumbs absorb the yogurt faster than larger pieces. If the pineapple yogurt is runny, leave out the milk at first and add it only if the mixture is still crumbly. I make them a few hours before I put the tea on the table, so I’m not finishing the glaze at the last minute. Kneading is the step that’s easy to rush: keep going until no dry patches of cocoa remain.