Best Chocolate Spoons Recipes

CHOCOLATE SPOONS

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,

CHOCOLATE SPOONS

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.

CHOCOLATE-DIPPED SPOONS

Steps:

• In a microwave-safe bowl, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Dip each spoon into chocolate; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; let stand until set., In a microwave-safe bowl, melt semisweet chocolate and remaining shortening; stir until smooth. Dip coated spoons into chocolate mixture; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; sprinkle with coarse sugar. Let stand until set.

CHOCOLATE-DIPPED BEVERAGE SPOONS

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.

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.

CHOCOLATE SPOONS

Steps:

• In a small heavy saucepan, melt chocolate chips and 4 teaspoons butter, stirring occasionally. Dip the bowl end of each spoon into chocolate; top each with four marshmallows. , Spoon remaining chocolate over marshmallows. Place on a waxed paper-lined plate. Refrigerate for 15 minutes or until set. Melt vanilla chips and remaining butter, stirring occasionally. Drizzle over chocolate spoons. Use as a stirring spoon with coffee or cocoa.

COFFEEHOUSE CHOCOLATE SPOONS

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.

CHOCOLATE COFFEE SPOONS

Steps:

• Place 1/4 pound candy coating in a deep glass cup. Microwave at 30% or 50% power for 30 seconds or until melted, stirring every 15 seconds. Stir in flavoring if desired., Coat entire bowl of a plastic spoon with chocolate. Place on a waxed paper-lined baking sheet. Repeat until all spoons are coated. Refrigerate until firm, about 10 minutes. Cover and store in a cool place until serving.,

CHOCOLATE PEPPERMINT SPOONS

Steps:

• Dip spoons in melted chocolate; shake off excess.
• Place on waxed paper lined tray.
• Sprinkle 1 side with crushed candy.
• Allow chocolate to set.
• Wrap in food safe cellophane; tie with ribbon.

PEPPERMINT CHOCOLATE SPOONS

Steps:

• 1. 1. Prepare a baking sheet by lining it with aluminum foil. 2. Crush the candy canes by placing them in a blender or food processor, and pulsing it on/off until the candy is in small pieces. Alternately, you can place the canes in a plastic bag and use a rolling pin to finely crush them. Separate out the large pieces for another use, and place the small shards in a bowl. The crushed candy pieces will get sticky if left for a long time at room temperature, so if you are not going to immediately use them, place them in a Ziploc bag to protect it. 3. Place the chocolate in a small microwave-safe bowl and microwave until melted, stirring after every minute to prevent overheating. 4. Once the chocolate is melted and smooth, begin dipping the spoons in the chocolate. Hold a spoon by the tip of the handle and dip it 2/3 of the way into the chocolate. Depending on the shape of your bowl, you may want to use another spoon to ladle chocolate over the back of the spoon, ensuring even coverage. Tap the spoon against the side of the bowl to remove excess chocolate, then hold the spoon over the bowl of candy canes pieces. Sprinkle the pieces in a light layer over the front and back of the spoon. Place the spoon bowl-up on the baking sheet, then repeat with remaining candy and spoons. 5. Place the spoons in the refrigerator to set the chocolate for 15 minutes. Once set, the spoons can be packaged and given as gifts. The spoons should be fine in most room temperature environments, but they will start to melt if they get warm. They can be stored for over a month in an airtight container in the refrigerator.

CHOCOLATE-HAZELNUT SPOONS

Steps:

• Place 2 teaspoons Nutella onto each spoon. Dip spoons quickly in melted candy coating; allow excess to drip off. Decorate with toppings if desired. Place on waxed paper; let stand until set., Use to stir servings of hot cocoa.

HOT CHOCOLATE SPOONS

Steps:

• 1. Prepare your activity area making sure: Spoons are dry and ready to dip Sprinkles are set up in bowls or shakers Trays are lined with baking paper ready to lay chocolate spoons
• 2. Melt chocolate until silky and smooth
• 3. While the chocolate is still hot, dip the round part of the spoon into the chocolate. As you lift it out, spin the spoon slowly for a minute or two until it is a set enough to hold the sprinkles. If you sprinkle the chocolate too early the sprinkles will just drip off the spoon! As chocolate cools down you wont have to spin the spoon very long before you can sprinkle.
• 4. Lay the covered spoons on a tray and leave to set.
• 5. Put each spoon in a cellophane bag and tie with a ribbon or whatever tie you want to decorate with! These spoons are great for the kids (or yourself!) to make up as gifts or a nice treat for home.

CHOCOLATE SNOWMEN SPOONS

Steps:

• Cover baking sheet with waxed paper. Dip 12 plastic teaspoons, 1 at a time, in white chocolate; shake gently to remove excess chocolate. Place on prepared baking sheet. Refrigerate 10 min. or until chocolate is firm.
• Melt semi-sweet chocolate. Partially dip each spoon in chocolate; return to baking sheet. Refrigerate 10 min.
• Use food gels to resemble snowmen faces as shown in photo.

CHOCOLATE SPOONS

Steps:

• You will also need: 8 spoons; 3 ballpoint pens (or other objects of similar diameter and length-- for propping up spoon handles); sharp scissors.
• Lay your spoons out on a counter side by side, resting the spoons' handles on the pens so that the spoon bowls are level (in other words, when you fill them with liquid, the liquid will be level with the edges of the spoon bowls).
• Microwave the chocolate in the bag until the chocolate is completely melted (keep in mind the bag will be used like a pastry bag, so try to keep the melted chocolate in one corner-- I put that corner in a mug, so it stays upright).
• Alternatively, you can dunk the corner of the bag containing the chocolate in boiling water, until the chocolate melts completely.
• Then with scissors, cut off a*tiny* piece of the corner of the bag (you don't want the chocolate to come out in a very big stream).
• Using it like a pastry bag, squirt a little chocolate into each spoon (you may have to tap the bottom of the spoon on the counter, to level out the dollop of chocolate).
• Allow the spoons to cool undisturbed for one hour, until the chocolate hardens-- you can then store them in a sealed plastic bag in the refrigerator for weeks (allow them to come to room temperature before serving, though, so they don't cool your coffee too much!).

COFFEE HOUSE CHOCOLATE SPOONS

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.

CHOCOLATE MARSHMALLOW SPOONS

Steps:

• In a small saucepan, melt chocolate chips and 4 tsp of the butter, stirring often.
• Turn off heat once smooth and dip the bowl ends of each spoon into the chocolate to coat.
• Immediately place 4 marshmallows on top.
• Using a spoon, pour any remaining chocolate over the marshmallows.
• Place on waxed paper set on a plate and chill until hardened, about 15 minutes.
• In a clean small saucepan, melt white chocolate chips with the remaining 1 tsp butter, stirring often until melted and smooth.
• Using a fork, drizzle the white chocolate over the chilled spoons.
• Chill until hardened, about 5 minutes.
• Store in fridge if not using immediately.

COFFEEHOUSE CHOCOLATE SPOONS

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.

SIMPLE CHOCOLATE-DIPPED SPOONS

Steps:

• Heat dipping chocolate as directed on package.
• Dip bottom half of each of 30 plastic teaspoons into chocolate. Gently shake spoons to remove some of the excess chocolate. Place on waxed paper-covered tray.
• Refrigerate 10 min. or until chocolate is set.

HOT CHOCOLATE DIPPING SPOONS

Steps:

• Choose strong plastic spoons (can be washed and reused many times).
• Have your supplies out ready to go. Heat up your chocolate chips for spoon dipping first. Place a 1/2 cup of chocolate chips in a microwave safe bowl and microwave for 1 minute. Take it out and stir, then continue to heat it for 20 second intervals until melted.
• Once your chocolate is melted, dip your spoon into the bowl. You'll need to stir it around and turn it over to make sure you've got it all covered in chocolate. Then set the spoon onto a plate covered in wax paper.
• When you've got your spoons dipped, it's time to decorate them. For the snowman, place 3 marshmallows in a line down the spoon. I topped one with a peanut butter chip for the hat and a flake of coconut for the scarf. Then two mini chocolate chips get a tiny dip of melted chocolate on the bottom of them before you place it on the top marshmallow for the eyes.
• You can make a few different kinds of dipped spoons. One is dipped in melted peanut butter chips with mini chocolate chips all over: the "chocolate chip cookie" dipped spoon. Also sprinkle coconut on one or some to look like snow. Melted mint chocolate with crushed peppermint is another choice, and a melted butterscotch chips spoon with drizzled chocolate on the top. No losers here!
• Once you've got all your spoons dipped and decorated, let the chocolate harden again. It goes by pretty fast if you place your waxed plate in the fridge for about 15-20 minutes. Then they're ready for dipping

CHOCOLATE SPOONS

Steps:

• Directions 1.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. 2.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. 3.Wrap each spoon separately and store in a cool dry place.