These whimsical chocolate spoons will transform any old cup of cocoa into a festive occasion, and they’re a simple way to bring a little cheer to friends and family during the coming season. Keep them for yourself, give them as gifts, decorate your holiday dessert tables with them. I don’t think there’s a person alive who wouldn’t be enchanted by these. And they aren’t just for show, each spoon is loaded with rich ganache and a thick coating of dark chocolate, so they really will make a difference in your cocoa (or your favorite adult variation.)
I used mis-matched thrift store spoons, but you can use your everyday stainless, dollar store finds, or even colored plastic spoons. If you use plastic you can afford to give these away by the dozen.
I like a colorful palate, but if you want a more sophisticated look, go with all chocolate sprinkles, or all white. Use silver dragees or nonpareils for a super elegant look, or match them to the occasion…orange for Halloween, blue stars for Hanukkah, or crushed peppermint for Christmas.
The key to these spoons is the ganache. It’s a version of my basic Chocolate Truffle recipe, only instead of rolling it in balls I mound it onto the spoons. The ganache filled spoons then get dipped into melted chocolate and showered with sprinkles. So you’re actually getting a truffle on each spoon.
This is an easy, non fussy project. The ganache doesn’t have to be perfect because it’s going to be covered with another layer of chocolate. And that layer doesn’t have to be perfect because it’s going to be hidden by the sprinkles.
The coating will harden up at room temperature, and then the spoons peel right off the parchment or waxed paper, and they’re ready to wrap or use. I used 3×5 plastic bags which you can find in craft stores, or online. They’ll last in the refrigerator for at least a couple of weeks, and you can even freeze them.
Chocolate Truffle Hot Cocoa Spoons
What You Will Need
- 1/4 cup heavy cream
- 6 oz (6 squares) semi sweet chocolate, chopped in small pieces
- 8oz (8 squares) semi sweet chocolate (I used Baker’s Semi Sweet Baking Squares), chopped in small pieces
- assorted sprinkles for decorating
for the ganache
for the coating
Instructions
- Pour the cream in a medium microwave safe bowl. Add in the chopped chocolate. Microwave for 30-45 seconds, then stir. If necessary, microwave for another 10 seconds until all the chocolate is melted and the mixture is smooth and glossy. Don’t over-heat, let the heat of the mixture melt any remaining bits of chocolate as you stir.
- Refrigerate the ganache until firm enough to scoop, about an hour to an hour and a half.
- When the ganache has firmed up, scoop out small mounds, I used a small 1″ scoop, you can also use a regular teaspoon. Put the ganache onto each spoon and smooth it out to the contours of the spoon with your fingers. This doesn’t have to be perfect, it will be covered by the chocolate coating.
- Put the spoons on a plate and put them in the refrigerator to re firm the ganache. They can sit in the fridge while you set up the next step.
- For the coating you are going to melt the chocolate in the microwave, and you want to use a small-ish deep-ish container so that you can dip the spoons effectively. I used a Pyrex measuring cup. Microwave the chopped chocolate for 45 seconds, then stir until smooth.
- Work with one spoon at a time. Dip the spoon into the chocolate, and make sure to cover the whole surface of the ganache. I use a separate spoon to drizzle chocolate over any missed spots. Make sure to get the back of the spoon coated as well. Let excess chocolate dribble off, and then set the spoon down on waxed or parchment paper. Sprinkle the spoon immediately with your decorations so they will stick in the wet chocolate. Once you do one or two you will get the hang of it, you want a nice thick coating of chocolate without so much that it puddles excessively under the spoon when you set it down.
- Let all the spoons set up at room temperature. Then slip them in plastic bags and secure with twist ties or ribbons. They can be store in the refrigerator and will keep for a couple of weeks. Move them as little as possible so you don’t dislodge the decorations.
Notes
I find that Baker’s squares melt well, but you need to be sure that your container is dry, even a small amount of water or moisture will cause the chocolate to ‘seize’ into a hard mass.
If your dipping chocolate starts to firm up while you are dipping, you can briefly put it back in the microwave to re-melt it.
Store the spoons in the refrigerator or freeze.
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