Eight Simple Steps to Make Chocolate Acorns
Gather Your Ingredients
For an easily printable 1-page version of this tutorial, see this Chocolate Acorns recipe page.
Begin by gathering your ingredients. You will need:
Combine the chocolate chips, condensed milk, butter, salt, and vanilla extract in a large microwave-safe bowl.
Microwave the Fudge
Microwave the fudge ingredients for one minute, then stir well. If some of the chocolate chips haven't melted, microwave in 20-second increments, stirring every time, until the mixture is entirely melted and smooth.
Press a piece of plastic wrap directly on top of the chocolate, and let it sit until it is firm enough to roll and shape—about 2 hours at room temperature, or 30-45 minutes in the refrigerator.
If it gets too cool it will be difficult to work with, so if you refrigerate it check it periodically to be sure it's still pliable.
Scoop the Fudge
Use a small candy scoop or spoon to form balls about 1 inch across—you should get about 20-24 acorns of this size. You can, of course, make yours larger or smaller as desired. Place your scoops on a baking sheet covered with waxed paper or parchment paper.
Roll the Fudge Into Acorn Shapes
Roll the fudge between your palms into a slight oval shape. Gently pinch one end so that it comes to a sharp point and has an acorn shape. When all of the acorns are formed, refrigerate the tray to firm them up, about 20 minutes.
Dip the Tops of the Acorns in Chocolate
Cut a few pretzels into small pieces, 1/4 – 1/2-inch long, to form the acorn stems. Place the remaining pretzels in a plastic zip-top bag and crush them with a rolling pin until they're fine crumbs. Transfer the pretzel crumbs to a small bowl.
Place the chocolate candy coating in a small bowl and microwave until melted.
Once the acorns are firm, hold one by the pointed end and dip the top in melted candy coating, coming up about 1/4-inch.
Roll the Acorns in Crushed Pretzels
Press the dipped top of the acorn in the bowl of crushed pretzels, covering the top completely with crumbs.
While the coating is still wet, dip the tip of a pretzel stem into coating and press it into the top. Place the acorn back on the baking sheet and repeat until all of them have a crushed pretzel "cap" and a pretzel "stem."
After the chocolate coating hardens, these acorns are ready to serve! You can enjoy them on their own, or use them as edible decorations on top of harvest-themed cupcakes, cakes, or tarts. If you won't be using them immediately, store them in an airtight container so they won't dry out.
For an easily printable 1-page version of this tutorial, see this Chocolate Acorns recipe page.
Begin by gathering your ingredients. You will need:
- 9 oz (1 1/2 cups) chocolate chips
- 7 oz (1/2 of a standard can) sweetened condensed milk
- 1 oz (2 tbsp) unsalted butter
- 1/8 tsp salt
- 1 tsp vanilla extract (can substitute almond or another flavor of your choice)
- 1 cup pretzel sticks
- 1/2 cup chocolate candy coating
Combine the chocolate chips, condensed milk, butter, salt, and vanilla extract in a large microwave-safe bowl.
Microwave the Fudge
Microwave the fudge ingredients for one minute, then stir well. If some of the chocolate chips haven't melted, microwave in 20-second increments, stirring every time, until the mixture is entirely melted and smooth.
Press a piece of plastic wrap directly on top of the chocolate, and let it sit until it is firm enough to roll and shape—about 2 hours at room temperature, or 30-45 minutes in the refrigerator.
If it gets too cool it will be difficult to work with, so if you refrigerate it check it periodically to be sure it's still pliable.
Scoop the Fudge
Use a small candy scoop or spoon to form balls about 1 inch across—you should get about 20-24 acorns of this size. You can, of course, make yours larger or smaller as desired. Place your scoops on a baking sheet covered with waxed paper or parchment paper.
Roll the Fudge Into Acorn Shapes
Roll the fudge between your palms into a slight oval shape. Gently pinch one end so that it comes to a sharp point and has an acorn shape. When all of the acorns are formed, refrigerate the tray to firm them up, about 20 minutes.
Dip the Tops of the Acorns in Chocolate
Cut a few pretzels into small pieces, 1/4 – 1/2-inch long, to form the acorn stems. Place the remaining pretzels in a plastic zip-top bag and crush them with a rolling pin until they're fine crumbs. Transfer the pretzel crumbs to a small bowl.
Place the chocolate candy coating in a small bowl and microwave until melted.
Once the acorns are firm, hold one by the pointed end and dip the top in melted candy coating, coming up about 1/4-inch.
Roll the Acorns in Crushed Pretzels
Press the dipped top of the acorn in the bowl of crushed pretzels, covering the top completely with crumbs.
While the coating is still wet, dip the tip of a pretzel stem into coating and press it into the top. Place the acorn back on the baking sheet and repeat until all of them have a crushed pretzel "cap" and a pretzel "stem."
After the chocolate coating hardens, these acorns are ready to serve! You can enjoy them on their own, or use them as edible decorations on top of harvest-themed cupcakes, cakes, or tarts. If you won't be using them immediately, store them in an airtight container so they won't dry out.
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