Chocolate filled or dipped spoons are by no means a new idea. But they are one of those treats that is SO versatile. That’s why I love them so much! They are great for gifts, parties, the office, your fancy coffee bar… you name it! And you can make or decorate them to fit any theme, season, or occasion. So, while you have probably seen them before, my guess is that you haven’t seen ones just like this ;). And I can pretty much promise that it won’t be the first time you will see them featured here either!
And not that I need any more reasons to love chocolate spoons… there is one more reason. They are so freakin’ simple guys! Here are the ingredients you will need.
- Chocolate Morsels (12 ounces total of any kind you’d like, but you can mix up how much of each.)
- About 32 Plastic Spoons (I used these rose gold beauties.)
- Your Choice of Sprinkles & Such (I used this fall sprinkles mix plus Red Hots, mini-marshmallows, and butterscotch morsels.)
Before you start, you will want to pull out a couple large wooden spoons and a cookie sheet. As an optional step, you can cover your cookie sheet with parchment paper for each clean-up. Now, if you prefer to dip your spoons as you fill them with chocolate, you WILL want to use parchment paper. I didn’t want to go that route because I think the finished spoons are a little prettier when they are clean on the back, and don’t have that flat portion of the chocolate. Totally a personal preference though! You may find that way a little easier.
Next step is to lay your two wooden spoons, long ways, on the cookie sheet. Then, lay your the handles of your plastic spoons, lined up perpendicularly, over the handles of your wooden spoons. This will allow you to fill them without the spoon tilting and spilling the melted chocolate out.
Now you will need to melt your chocolate. I used a full, 12-ounce, bag of dark chocolate morsels and melted them according to the package instructions (45 seconds then stir, followed by 15 second intervals if needed). I ended up not needing the milk chocolate morsels because the 12 ounces of dark chocolate was more than enough to fill all 32 of my spoons. Once the chocolate is melted, use a table spoon to scoop the chocolate, carefully, into the plastic spoons. It is easy to accidentally over-fill them, so it may take a couple spoons worth to figure out the right amount.
The technique that I found worked best was to fill each one with what looked to be about 2/3 full of chocolate, then pick up the spoon to tilt and rotate it around until the chocolate reached the edges of the spoon’s bowl, and lastly, lightly tap the bottom on the cookie sheet, to smooth it out a bit (but not totally) as I laid it back down in it’s spot. Also, the chocolate hardened much slower than I expected, so I discovered that I could fill one whole row of spoons before coming back and doing my tilting and tapping method to each one. Don’t worry about getting them super smooth because you will be adding sprinkles and such to the top which will hide most of your ripples, if there are any.
Then comes the best part! Adding the toppings! You can go totally free hand sprinkled for a more random look (like I did with the multi-colored nonpareils) or use a tweezer to get a more precise placement (like I did with the larger, candy sprinkles). I love that they are all a little different too. It’s fun to mix it up as you go! Since I had a little bit of leftover melted chocolate left after filling all my spoons, I drizzled a little more chocolate over a handful of the spoons too!
Timing for making these could not be more perfect too. Houston just got it’s first REAL cold front this weekend and I can’t wait to put one (or two!) of the marshmallow ones into a mug of warm milk for some yummy hot chocolate. I am planning on taking the rest of them to my office to share with my fellow coffee-loving co-workers. We’ll see if they end up actually using them in their coffee or just eating them straight off the spoon. No judgement here! 🙂