CHOCOLATE-DIPPED BEVERAGE SPOONS
These make a cute gift when wrapped individually in cellophane, tied with colorful ribbon and displayed in a Christmas mug. To set the chocolate quickly, chill dipped spoons in the freezer. -Marcy Boswell, Menifee, California
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave-safe bowl, melt milk chocolate chips with 2 teaspoons shortening; stir until smooth. Repeat with white baking chips and remaining shortening. Dip spoons into either mixture, tapping handles on bowl edges to remove excess. Place on a waxed paper-lined baking sheet. Pipe or drizzle milk chocolate over white-dipped spoons and white mixture over milk chocolate-dipped spoons. Use a toothpick or skewer to swirl chocolate. If desired, decorate with coarse sugar or sprinkles if desired. Chill for 5 minutes or until set. Use as stirring spoons for coffee or cocoa.
Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SPOONS
Use your creativity to decorate these beautiful chocolate-covered spoons that make a delightful holiday gift - ready in just 35 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 18
Number Of Ingredients 3
Steps:
- Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
- Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with candy decorations. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
- Wrap spoons in plastic wrap or cellophane.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Spoon, Sodium 0 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE SPOONS
These chocolate-covered spoons make delightful holiday gifts. They are so wonderful to have at home, too. Use them to stir a little chocolate into your coffee, or strengthen your hot chocolate. You will need 20 to 24 plastic spoons for this recipe.
Provided by Michele Streichert
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Yield 24
Number Of Ingredients 2
Steps:
- In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
- Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
- Wrap each spoon separately and store in a cool dry place,
Nutrition Facts : Calories 84.2 calories, Carbohydrate 10.6 g, Cholesterol 1.2 mg, Fat 4.4 g, Protein 1.1 g, SaturatedFat 2.8 g, Sugar 3.1 g
COFFEEHOUSE CHOCOLATE SPOONS
These chocolate-dipped spoons make it easy for anyone to stir up something sweet and indulgent in minutes. Cook time is chill time.
Provided by Annacia
Categories Beverages
Time 1h30m
Yield 20-24 spoons
Number Of Ingredients 3
Steps:
- In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt.
- Immediately remove from heat; stir until smooth.
- Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate.
- Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
- In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt.
- Immediately remove from heat; stir until smooth.
- Dip remaining spoons into the melted baking bar.
- Refrigerate for 30 minutes to set up.
- Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar.
- Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
- Refrigerate spoons for 30 minutes to allow chocolate to set up.
- Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks.
- Makes 20 to 24 chocolate-covered spoons.
- To Present This As a Gift: You will need matching teacup and saucer, coffee beans, gold-tasseled cord, cellophane bags, and thin gold ribbon.
- Fill the cup with the beans. Place on the saucer. Place a pair of chocolate spoons on top of the cup. Arrange tasseled cord around the base of the cup. Wrap extra spoons in cellophane bags; tie with gold ribbon.
- Also Try This: Wrap cellophane packages of spoons with gold curling ribbon to add even more cheer.
Nutrition Facts : Calories 89.8, Fat 5, SaturatedFat 3, Cholesterol 2, Sodium 7.8, Carbohydrate 10.7, Fiber 0.6, Sugar 9.5, Protein 0.9
CHOCOLATE AND PEPPERMINT COFFEE SPOONS
Steps:
- Line a baking sheet with parchment paper.
- Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
- Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
- Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.
COFFEE HOUSE CHOCOLATE SPOONS
Make and share this Coffee House Chocolate Spoons recipe from Food.com.
Provided by HELEN PEAGRAM
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons.
- Place semisweet chocolate pieces in a heavy saucepan over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth.
- Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.
- Place milk chocolate (or chocolate of your choice) in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag.
- Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern.
- (Small dots, zig-zag lines, circles, etc.) Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap.
- Use ribbon to tie off plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts.
Nutrition Facts : Calories 372, Fat 19.6, SaturatedFat 10.7, Cholesterol 7.8, Sodium 23.7, Carbohydrate 44.9, Fiber 3.8, Sugar 37.2, Protein 4
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- In a heavy saucepan heat semisweet chocolate pieces over low heat, stirring constantly until the chocolate begins to melt. Immediately remove from heat; stir until smooth. Dip half of the spoons into chocolate, tapping handle of each spoon against side of pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes to allow chocolate to set up.
- In a heavy saucepan heat white baking bar over low heat, stirring constantly until baking bar begins to melt. Immediately remove from heat; stir until smooth. Dip remaining spoons into the melted baking bar. Refrigerate for 30 minutes to set up.
- Place the remaining melted white baking bar in a small, self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag; drizzle one or both sides of the chocolate-coated spoons with the melted white baking bar. Drizzle remaining melted bittersweet chocolate on white baking bar-coated spoons.
- Refrigerate spoons for 30 minutes to allow chocolate to set up. Wrap each spoon separately and store in cool, dry place for 2 to 3 weeks. Makes 20 to 24 chocolate-covered spoons.
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