Chocolate Truffle Hot Cocoa Spoons

Recipe by The View From the Great Island

Chocolate Truffle Cocoa Spoons ~ These whimsical chocolate spoons will transform any old cup of cocoa into a festive occasion, and they’re a simple way to bring a little cheer to friends and family during the coming season. Keep them for yourself, give them as gifts, decorate your holiday dessert tables with them. I don’t think there’s a person alive who wouldn’t be enchanted by these.  And they aren’t just for show, each spoon is loaded with rich ganache and a thick coating of dark chocolate, so they really will make a difference in your cocoa (or your favorite adult variation.) I used mis-matched thrift store spoons, but you can use your everyday stainless, dollar store finds, or even colored plastic spoons.  If you use plastic you can afford to give these away by the dozen. I like a colorful palate, but if you want a more sophisticated look, go with all chocolate sprinkles, or all white.  Use silver dragees or nonpareils for a super elegant look, or match them to the occasion…orange for Halloween, blue stars for Hanukkah, or crushed peppermint for Christmas. The key to these spoons is the ganache.  It’s a version of my basic Chocolate Truffle …

Ingredients

• for the ganache
• ¼ 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

Method

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.

View the recipe instructions at The View From the Great Island