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Chocolate Truffle Hot Cocoa Spoons

Chocolate truffle coated spoons for instant hot cocoa!

Prep Time
15 mins
chilling
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 12 spoons
Course: Dessert
Cuisine: American

Ingredients

for the ganache
  • 1/4 cup heavy cream
  • 6 oz 6 squares semi sweet chocolate, chopped in small pieces
for the coating
  • 8 oz 8 squares semi sweet chocolate (I used Baker's Semi Sweet Baking Squares), chopped in small pieces
  • assorted sprinkles for decorating

Instructions

    Cup of Yum
  1. 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.
  2. Refrigerate the ganache until firm enough to scoop, about an hour to an hour and a half.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.