Indulge in a delightful culinary adventure with our irresistible chocolate and peppermint coffee spoons, a symphony of flavors that will tantalize your taste buds. These elegant treats are not just ordinary spoons; they are edible masterpieces that elevate your coffee experience to new heights. Crafted with rich, velvety chocolate and infused with the refreshing essence of peppermint, these spoons transform your morning cup of joe into a decadent dessert. As the spoon gently melts into your steaming coffee, it releases a burst of minty freshness, creating a harmonious blend of sweet and savory. Our collection features three tempting variations: classic dark chocolate, luscious white chocolate, and a delightful combination of both, ensuring that every coffee lover finds their perfect match. With their exquisite taste and Instagram-worthy presentation, these chocolate and peppermint coffee spoons are guaranteed to impress your friends and family. So, gather your ingredients, put on your apron, and embark on a culinary journey that will leave you craving for more.
Here are our top 7 tried and tested recipes!
PEPPERMINT CHOCOLATE COFFEE
This easy peppermint chocolate coffee recipe from Paula Deen is the perfect winter treat for the holidays. Ingredients include chocolate syrup, peppermint syrup and hot fresh brew coffee. Prep time is about 5 minutes and cooking time is 5 minutes on the stove-top.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 5
Steps:
- To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.
DIPPED PEPPERMINT SPOONS
Provided by Food Network
Time 11m
Yield Makes 8 spoons
Number Of Ingredients 6
Steps:
- LINE baking sheet with wax paper.
- MICROWAVE semi-sweet morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH (100%) power for 20 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- DIP the end of each spoon in melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheet. Refrigerate for 15 minutes or until set.
- MICROWAVE white morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 20 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from each bag. Squeeze to drizzle over ends of already dipped spoons. Dip spoons in crushed peppermints; return to baking sheet. Let stand until set. Insert spoons into bags and secure with ties. Store at room temperature.
- *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Dark Chocolate Delight Cookie Dough
CHOCOLATE-DIPPED BEVERAGE SPOONS
These make a cute gift when wrapped individually in cellophane, tied with colorful ribbon and displayed in a Christmas mug. To set the chocolate quickly, chill dipped spoons in the freezer. -Marcy Boswell, Menifee, California
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 81 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SPOONS
Use your creativity to decorate these beautiful chocolate-covered spoons that make a delightful holiday gift - ready in just 35 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Spoon, Sodium 0 mg, Sugar 5 g, TransFat 0 g
COFFEEHOUSE CHOCOLATE SPOONS
These chocolate-dipped spoons make it easy for anyone to stir up something sweet and indulgent in minutes. Cook time is chill time.
Provided by Annacia
Categories Beverages
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.
Nutrition Facts : Calories 89.8, Fat 5, SaturatedFat 3, Cholesterol 2, Sodium 7.8, Carbohydrate 10.7, Fiber 0.6, Sugar 9.5, Protein 0.9
CHOCOLATE PEPPERMINT SPOONS
Make and share this Chocolate Peppermint Spoons recipe from Food.com.
Provided by Sharon123
Categories Candy
Time 10m
Yield 12 spoons
Number Of Ingredients 3
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.
Nutrition Facts : Calories 67.2, Fat 4.2, SaturatedFat 2.5, Sodium 1.5, Carbohydrate 8.9, Fiber 0.8, Sugar 7.6, Protein 0.6
CHOCOLATE PEPPERMINT BARS
A little-known fact: Creamy chocolate-covered peppermint patties are not hard to make at home. Here, the minty filling and chocolate coating are layered onto a cocoa-imbued shortbread base, which adds a cookie crunch to each bite. These keep well, so you can make them a week ahead; store airtight at room temperature. They also freeze well. The coconut oil makes the chocolate coating slightly shinier and a little more brittle in a good way, so use it if you have it. But if you don't have it on hand, you can omit it.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h10m
Yield 36 squares
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Line a 9-inch-square baking pan with parchment paper, allowing 2 inches of paper to hang over the sides.
- Make the shortbread: In a food processor, pulse together flour, sugar, cocoa powder and salt. Add butter and process until a smooth dough forms. Press dough evenly into the bottom of prepared baking pan. Bake until firm to the touch, and sides of the crust are beginning to pull away from the pan, about 25 minutes. Cool completely.
- Make the filling: In a mixer fitted with the paddle attachment, combine confectioners' sugar, butter, cream and peppermint extract. Beat until mixture forms a thick, smooth paste. Press filling evenly over shortbread. Chill to set the filling for at least 1 hour and up to overnight.
- Use parchment paper overhang to lift the shortbread and peppermint out of the baking pan and onto a cutting board. Cut into 1 1/2-inch squares (there should be 36 squares). Place squares on a rack placed over a parchment-lined sheet tray, and let them come to room temperature for about 15 minutes.
- In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, melt 7 ounces chocolate, stirring occasionally, until smooth. Remove from heat, add remaining 2 ounces chocolate and let sit for 2 minutes.
- Add coconut oil, if using, and stir the chocolate until smooth. Spoon 1 teaspoon chocolate on top of a cut peppermint square, using the back of the spoon to spread chocolate to the edges. Be sure to fully cover the top of the square with chocolate. (Leave the sides exposed, though it's O.K. if some of the chocolate drips down.) Repeat with remaining squares.
- Let squares sit at room temperature until chocolate is set, at least 1 hour.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 15 milligrams, Sugar 18 grams, TransFat 0 grams
Tips:
- To use the coffee spoons for a latte, stir the hot milk until it is foamy before adding the espresso.
- For a mocha, use a chocolate-flavored coffee spoon and add a dollop of whipped cream and a sprinkle of chocolate shavings on top.
- Make a peppermint hot chocolate by stirring a peppermint-flavored coffee spoon into a cup of hot chocolate.
- To make iced coffee with coffee spoons, brew a cup of coffee and let it cool slightly. Then, add a coffee spoon and stir until the spoon has dissolved. Pour the coffee over ice and enjoy.
- Coffee spoons can also be used in baking. Add a crushed coffee spoon to cookie dough or cake batter for a unique flavor.
Conclusion:
Chocolate and peppermint coffee spoons are a delicious and versatile way to add flavor to your coffee, tea, or hot chocolate. They are also a fun and easy way to decorate desserts. With so many different flavors to choose from, you are sure to find a coffee spoon that you love. Give them a try today!
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