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.
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,
Time 35m Number Of Ingredients 5 Steps:
Place semisweet chocolate and bittersweet chocolate in a microwavable bowl. Microwave on HIGH 30 seconds. Stir well, and repeat for 30-second intervals until chocolate is completely melted and smooth, about 4 more times. (Note: If only a few lumps remain in the melted chocolate, microwave 15 seconds.) Stir vanilla into chocolate mixture until combined. Immediately spoon chocolate mixture evenly (about 1 1/2 tablespoons) into a 12- to 15-compartment silicone ice cube tray. Let chocolate cool slightly, about 5 minutes. Sprinkle with desired toppings, and insert a plastic spoon into center of each compartment. Freeze until chocolate hardens and is completely set, 15 to 20 minutes. Remove from silicone ice tray.
Time 15m Yield 4 spoons. Number Of Ingredients 5 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.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 2 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 atiny 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!).
Time 20m Yield 1 dozen. Number Of Ingredients 5 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.
Time 13m Yield makes 6 Number Of Ingredients 3 Steps:
You will need:6 cupcake cases, pencil, pastry brush, 6 empty 47g fromage frais pots (washed and dried), 6 wooden lolly sticks, cellophane and string or ribbon for wrapping, 6 gift tagsPush a small hole in the middle of the cupcake cases with a pencil and put aside for later. Dip the pastry brush in the sunflower oil and paint a very thin layer of oil over the insides of the fromage frais pots. Put the chocolate in a bowl and heat in the microwave in 30-sec bursts until runny, stirring after each blast. Or melt it in a heatproof bowl set over a pan of simmering water (get an adult to help you). If you’re using different types of chocolate, you should melt them separately. Carefully pour the melted chocolate into the pots. Put a lolly stick in the middle of each and sprinkle your chosen decorations around it. Sit a cake case on top of each pot so that it covers the chocolate and the stick pokes through the hole. Put them in the fridge to set overnight. The next day, carefully pull the chocolates out of the pots and throw away the paper cases. Wrap each in cellophane tied with string and write a tag to read: ‘Simply stir into hot milk.’
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.
