Christmas Star

5 from 4 votes
Prep Time 1 hour 20 minutes
Rest Time 12 hours
Total Time 13 hours 20 minutes
Course Dinner
Cuisine European
Servings 9 people


Leaves in green & red

  • 27 piece Modeling chocolate green (leftovers)
  • 18 piece Homemade red fondant
  • Gold powder for dusting to taste (for red leaves)

chocolate pudding

  • 500 ml Whole milk
  • 500 ml Cream
  • 200 g Callebaut Callets dark chocolate
  • 200 g Callebaut Callets milk chocolate
  • 60 g Brown sugar
  • 80 g Food starch
  • 1 tsp *Kakao - Extrakt


  • 9 piece Clay pots
  • 9 Globules Marzipan raw mass (to close the hole)
  • *Einfache Brownies


Leaves in green & red

  • Place the green modeling chocolate on a work surface, roll out. In order to get halfway identical leaves, I picked some leaves from mine and placed them on the modeling chocolate and rolled them over with a roller so that the pattern could be recognized.
  • Cut out and put on crumpled aluminum foil to dry. I did exactly the same with the red fondant as I did with the green leaves. The only difference is that I dusted it with a little gold powder and then dried it in the same way.

Chocolate pudding without picture description

  • Roughly chop the two types of chocolate. Put 250 ml milk & 250 ml cream in a saucepan, heat. Add half of the two types of chocolate and melt while stirring. Then add the remaining milk / cream with cornstarch, melted chocolate, brown sugar and stir with a whisk.
  • Bring the chocolate milk to the boil while stirring. Stir in the mixture, bring to the boil and cook for about 1 minute. Then fill the hot pudding in a bowl and cover with foil, chill.

Chocolate pudding with picture description (TM 6)

  • Put whole milk, cream, both types of Callebaut Callets dark / whole milk chocolate in the mixing bowl. Set to 4 min / 50 '/ speed 1 and heat in it. Now put on the mixer attachment. Add the brown sugar, cornstarch and * cocoa extract and seal. Set to 8 min / 90 '/ level 3 so that it is cooked.
  • After the beep, pour into a bowl and cover with a foil, cool or chill.

Filling the clay pots

  • Take marzipan first, form small balls and place them on the holes of the individual clay pots, press down from the inside. Then pour in the cooled chocolate pudding. Now * Take simple brownies, crumble them with your hands and spread them on top of the chocolate pudding until just before the edge.
  • Finally, the leaves of the poinsettia are added distributed. Then put in the refrigerator until ready to eat.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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