Chocolate And Peppermint Coffee Spoons Recipes

CHOCOLATE PEPPERMINT SPOONS

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.

DIPPED PEPPERMINT SPOONS

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

COFFEEHOUSE CHOCOLATE SPOONS

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.

CHOCOLATE-PEPPERMINT DELIGHT COOKIES

Steps:

• Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
• Chill dough for 15 to 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
• Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
• Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
• Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

CHOCOLATE-PEPPERMINT COFFEE

Steps:

• Cook coffee, milk, chocolate syrup and sugar in saucepan on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Stir in extract.
• Pour into 4 mugs. Add candy cane to each mug.

CHOCOLATE SPOONS

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,

CHOCOLATE-DIPPED SPOONS

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.