It would be cute to use white chocolate topped with mini milk chocolate chips. Add fresh or dried orange zest for orange chocolate.Use white chocolate instead of milk chocolate. Here are some other topping ideas and variations when you learn how to make hot chocolate spoons: I used peppermint and marshmallows for my hot cocoa spoons recipe. This makes the chocolate firmer when it sets up and gives it a nice gloss. You can also add 1 teaspoon of refined coconut oil per cup of chocolate chips. If you do microwave your chocolate chips, use short bursts of 30 seconds at a time. You can also use your Instant Pot as a double boiler to melt chocolate chips. You can microwave chocolate chips to melt them, but I recommend using a double boiler. How to Melt Chocolate for Hot Cocoa Spoons Step 2 Whisk the Peppermint Hot Cocoa Mix with 4 cups cold water in a medium saucepan. This item: Peppermint Spoons Bulk Pack of 48 Stunning Candy Cane Spoons Perfect Christmas Candy Delicious and Colorful Peppermint Candy Ideal for Hot Chocolate on Christmas Eve 14.99 14. To make the hot cocoa: Step 1 Prep time: 5 minutes. The perfect holiday gift and treat to share with family and friends. INDIVIDUALLY WRAPPED - Each spoon is individually wrapped inside the pack. Each spoon holds milk or dark chocolate, adorned with crushed peppermint, sparkle sugar. To assemble the jar: Step 1 In a 1-quart jar, layer cocoa powder, powdered milk, chocolate chips, peppermint candies, and mini marshmallows. SPOONS - These fun, peppermint-flavored, and Chocolate spoons are the perfect addition to a cup of hot chocolate, coffee, or Christmas desserts. You can also add fun toppings like mini marshmallows, peppermint pieces, and whipped cream. Hot Cocoa Spoons This inventive treat is a stroke of genius. Let harden completely at room temperature, about 1 hour, or in the refrigerator, 15 to 20 minutes.I highly recommend using milk with these hot cocoa spoons. Sprinkle with marshmallows, chocolate chips or crushed candy canes, mounding them in the center so they look like they're on the spoon. Spoon some melted chocolate into the open unfilled space in the bowls of the spoons. Keep the remaining chocolate in the bowls warm and melted, returning them to the microwave if necessary. Let the chocolate set slightly, 10 to 15 minutes at room temperature or 5 minutes in the refrigerator. Set the spoons so that the chocolate-covered bowls sit flat on the cooled baking sheet and the handles tilt upward resting on the baking sheet rim. Melt the 3 chocolates in 3 separate small bowls by microwaving each on 50 percent power in 20-second intervals, stirring in between each, until melted.ĭip the bowls of the candy cane spoons into the melted chocolate you will have 4 of each type of chocolate. Let cool on the spoons while you bake the next batch of candy canes, continuing until you've molded them all. If the candy canes cool too quickly, you can pop them back in the oven for a minute or two to soften again. Mold the straight part of the candy cane to the handle of the spoon. Gently lift a candy cane and place onto one of the greased spoons (if they're too hot to touch, lift with a paper towel.) Mold and gently press the curved top of the candy cane into the bowl of the spoon so that it takes the shape of the spoon the center of the bowl will be bare. Place 3 unwrapped candy canes on the prepared baking sheet and bake until the candy canes are slightly soft and pliable and very warm to the touch, 8 to 10 minutes. Spray 3 soup spoons lightly with cooking spray. Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper.
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