Recipe courtesy of Brigitte Browney
Save Recipe Print
1 cornucopia


For the filling (pick one):


Special equipment: You will need: One 3 1/2 by 6-inch by 1 1/2-inch cornucopia mold (6-ounce size), 5 to 6 bulldog clips, and acorn and/or leaf molds

To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.

Secure the mold halves together with the bulldog clips.

Place the tempered chocolate in a measuring cup and pour half of it into the mold. Swirl the chocolate around to make sure all areas are covered and no air bubbles are visible. Pour any excess chocolate back into the measuring cup. Place the mold in the refrigerator, right side up, standing on the bull dog clips as feet, and allow to harden for one minute.

Repeat and process, and pour the rest of the tempered chocolate back in the mold and swirl it around to coat into an even layer, pouring any excess chocolate back into the measuring cup. Place the mold back in the refrigerator, right side up, until it hardens and looks opaque, about 10 minutes. (Do not leave the mold in the refrigerator longer than 10 minutes or the chocolate will crack.)

Meanwhile, fill 3 acorn and/or leaf molds with the extra chocolate, smoothing the top with a palette knife. Refrigerate for about 10 minutes to harden.

Unmold the cornucopia. Using the remaining chocolate (which by now will be thickened) "glue" the acorn and/or leaf molds to the edge of the cornucopia and allow to set for a few minutes. Fill the cornucopia with truffles, chocolate dipped cashews or chocolate dipped fruits.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:


Chocolate-Hazelnut Gelato

Recipe courtesy of Giada De Laurentiis

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate Truffles

Recipe courtesy of Ina Garten

Mini Chocolate-Cherry Bundt Cakes

Recipe courtesy of Ree Drummond

Basic Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Super-Thick Hot Chocolate

Recipe courtesy of Anne Burrell

Chocolate Cornucopia

Recipe courtesy of Jacques Torres

Candy Cornucopia Bowl

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c


          6pm | 5c


          7pm | 6c


          8pm | 7c


          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c


          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c


          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.