*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I made these for Christmas gifts a few days in advance. On Christmas Eve I noticed that they no longer were smooth, but rough and spotty looking. I made up a quick new batch with a tad of shortening and they still look beautiful.
These are really great! The're fast easy inexpensive and look impressive too! They sell for 1.79 each at our specialty store. I made them for less than 20 cents. I did drizzle mine with white chocolate. I also used small candy bags to put them in and attached them to the handle of a coffee mug that had the cappuccino mix from the site in it. Add a bow and it makes a nice gift!
Works perfectly. I wrapped mine in a square of cello wrap and tied with a bit of ribbon. Note that if you put them in the fridge right away you may get a sugar bloom (as I did). You may want to let the chocolate cool to room temperature before putting in the fridge - this should avoid the problem.
Wonderfully delicious little spoon! To my Christmas gift cups I attached the spoon to the handle and inside the cup put a small bag of hot choc. mix enclosed in a plastic bag inside a little fabric print bag with small bow on it and a small plastic bag holding two heart shaped home-made marshmallows. The marshmallow recipe is found in Martha Stewart's recipes on the Oprah site. Judy
I added a little shortening as suggested by another viewer. I also added crushed peppermint candies to a few and marshmallows and chopped nuts to others with drizzles of dark chocolate. They turned out great. I made them for a craft fair to sell along side our hot chocolate. They were a big hit!!
Yummy:) I make these using spoon molds (I'm not sure where you get them; my mother-in-law gave them to me) and a special kind of chocolate that is used for the molds (higher amount of parafin so that the chocolate hardens and keeps its shape). One note - when making this recipe make sure you use a high quality (i.e. name brand) of chocolate chips; the store brand doesn't seem to harden back up enough and you end up with a bit of a gooey mess:)
I am writing this review with the most delicious cup of chocolate caramel coffee at my side. I crushed Werther's Originals and sprinkled them on the chocolate covered spoons I had made. OUTSTANDING! I thought it would be easy to cover the spoons but found that first I had to covered the back with chocolate let that harden; then fill the spoon with chocolate and let that harden. For some reason I thought I would be able to "dip and go". Once I filled the front with chocolate I sprinkled on the Werther's Originals. (I crushed them till they were almost powder like so they melt nice in the coffee). To let them "dry" I happened to have a box sitting on the table so I slid the handle of the spoon under the flap of the box. This way the chocolate didn't get smashed. They looked very nice.
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