Chocolate spoons may be the easiest dessert ever created. You literally just dip spoons into melted chocolate and let it harden! That is, unless you’re leveling up and adding goodies inside or on top. Today we’re doing both. We’re taking our childhood fave sando (PB&J), spoonifying it and dipping it in chocolate. Then we’ll add an icing snowflake to make it festive for the holidays. Check it out below!
- peanut butter
- 10-ounce bag dark chocolate chips
- white royal icing (the kind in the tube!)
- Add some peanut butter to your spoon and smooth it out.
- Spread a very thin layer of jelly on top of the peanut butter.
- Heat chocolate chips in a double boiler, stirring until the chocolate is a smooth consistency.
- Dip your spoon into the chocolate and use a knife to smooth out the top.
- Place on a parchment-lined cookie sheet or plate, then cool in the fridge until hardened.
- Draw a snowflake design on top of the chocolate. (I highly recommend you practice your design first. Draw it and ice it onto some parchment.)
Smooth some PB&J onto your spoon. Make sure there isn’t a heap! Then add a thin layer of jelly.
Use a double boiler to melt your chips until they are nice and smooth. Dip your PB&J-covered spoon into the chocolate and smooth out the bit on top. Some other recipes I read suggested freezing the spoon first, but I didn’t find it necessary. Just be sure to gingerly dip the spoon in rather than plunging it into the chocolate.
Nothing wrong with eating it at this point and forgetting about the decorations or even waiting until it hardens. No judgment :)
Stick your spoons in the fridge until they’re solid, and then add your snowflake (or other) designs. Practice first! My last snowflake was far superior to my first.
And now for some beauty shots.
Serve these with some hot chocolate or on a holiday dessert sampler. Or keep them around for 3pm chocolate hour. That’s a thing, right?
How will you decorate your chocolate spoons? Show us your spoons by tagging us on Instagram + using the hashtag #iamcreative!
Author: Roxy Taghavian
Food Production and Styling: Roxy Taghavian
Photography: Brittany Griffin