Candy candy candy candy! These little sprinkled chocolate spoons were created while watching TV, which is always the sign of the easier recipe ever. It’s a melt it, chill it, and you’re done sitch. I’m planning on serving these at an upcoming Easter party alongside hot coffee for swirling and melting. Hello mocha!
The only caveat here is to use the yummiest chocolate you can find. Maybe not the most expensive, necessarily, but definitely something that tastes really good. You’ll definitely find people will just stick these directly into their mouths, so the chocolate needs to be able to stand alone. Candy, meet mouth. Nom.
The most fun part, especially while watching reruns of Broad City, is the decoration on top of the chocolate spoons. Sprinkles, dragée, edible glitter… the spoon is your oyster. I used a mix of Wilton Easter sprinkle mix, confetti marbled butterfly sprinkles, and pastel sequins, all on inexpensive plastic spoons.
Pro tip for spooning on the chocolate: use a thin book to keep the spoons level. I used a couple of my faves (you can see them below): Wuthering Heights and Story of the Scene. Just don’t use one that will be ruined by a little chocolate. If you do spill a smidge, let it dry and peel it right off. No bigs.
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Ingredients
- 6 oz chocolate (any kind: milk, white, dark), chopped
- Sprinkles, dragée, small candies, edible glitter, etc.
- 24 plastic spoons
- Some spatulas, book, or similar for resting the spoons and keeping them level
Instructions
- Place spoons on a cookie sheet lined with parchment paper, resting the spoon handles on a spatula or book, to keep them level while filling.
- Temper the chocolate in a glass bowl in the microwave, by warming for 10-15 second intervals and stirring.
- When the chocolate is almost completely melted, stir until smooth.
- With another spoon, drizzle the melted chocolate into the plastic spoons, until mostly full, leaving a little for the decoration. Slide the spoon around gently to make the chocolate even.
- Add sprinkles and other decoration on top of the chocolate.
- Place the cookie sheet in the freezer for about 20 minutes to set and keep stored in the refrigerator until ready to serve.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
