Best 7 Chocolate And Peppermint Coffee Spoons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Within the enchanting realm of culinary artistry, a delightful harmony awaits your palate - the marriage of chocolate's velvety embrace and peppermint's refreshing essence, swirled together in the form of delectable coffee spoons. These miniature works of art not only tantalize the taste buds but also elevate the humble cup of coffee into an extraordinary experience. Whether you seek an indulgent treat to accompany your morning brew or an exquisite confection to savor at your leisure, embark on a culinary adventure to discover the ultimate recipe for chocolate and peppermint coffee spoons.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PEPPERMINT SPOONS



Chocolate Peppermint Spoons image

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

1 cup semi-sweet chocolate chips, melted (6 oz.)
5 red and white peppermint candies, coarsely crushed
12 plastic spoons, in assorted colors

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

DIPPED PEPPERMINT SPOONS



Dipped Peppermint Spoons image

Provided by Food Network

Time 11m

Yield Makes 8 spoons

Number Of Ingredients 6

1/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 teaspoon vegetable shortening
2 tablespoons NESTLÉ® TOLL HOUSE® Premier White Morsels
3 (about 1 tablespoon) hard peppermint candies, unwrapped and crushed into small pieces
8 plastic spoons (for dipping in chocolate)
8 cellophane bags and twist ties or ribbons for wrapping

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



Coffeehouse Chocolate Spoons image

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

6 ounces semisweet chocolate pieces
20 -24 plastic spoons
6 ounces white baking bar

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 DELIGHT COOKIES



Chocolate-Peppermint Delight Cookies image

A wonderful hybrid cookie, combining the timeless classic chocolate chip cookie and the ever-popular Thin Mint® cookies.

Provided by mcl3086

Categories     Chocolate Cookies

Time 1h30m

Yield 60

Number Of Ingredients 12

1 cup unsalted butter, softened
¾ cup brown sugar
¾ cup white sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 (10 ounce) package creme de menthe baking chips (such as Andes®)
1 cup chopped pecans
1 cup chopped dark chocolate
1 teaspoon peppermint extract, or more to taste

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.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 6.9 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 24.5 mg, Sugar 8.4 g

CHOCOLATE-PEPPERMINT COFFEE



Chocolate-Peppermint Coffee image

The chocolate syrup and peppermint give this hot coffee its awesome flavor and aroma. Now to give it festive flair-serve with candy canes!

Provided by My Food and Family

Categories     Home

Time 5m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

3 cups freshly brewed MAXWELL HOUSE Ground Coffee
3/4 cup milk
1/4 cup chocolate syrup
2 Tbsp. sugar
1/2 tsp. peppermint extract
4 small candy canes

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.

Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CHOCOLATE SPOONS



Chocolate Spoons image

These chocolate-covered spoons make delightful holiday gifts. They are so wonderful to have at home, too. Use them to stir a little chocolate into your coffee, or strengthen your hot chocolate. You will need 20 to 24 plastic spoons for this recipe.

Provided by Michele Streichert

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Yield 24

Number Of Ingredients 2

1 cup semisweet chocolate chips
.778 cup milk chocolate chips

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,

Nutrition Facts : Calories 84.2 calories, Carbohydrate 10.6 g, Cholesterol 1.2 mg, Fat 4.4 g, Protein 1.1 g, SaturatedFat 2.8 g, Sugar 3.1 g

CHOCOLATE-DIPPED SPOONS



Chocolate-Dipped Spoons image

Coffee goes down in the most delightful way when stirred with these sugar-coated spoons created by our Test Kitchen. They lend a hint of raspberry to your favorite warm drinks.

Provided by Taste of Home

Time 20m

Yield 1 dozen.

Number Of Ingredients 5

1/2 cup raspberry chocolate chips
2 teaspoons shortening, divided
12 metal or plastic spoons
2 ounces semisweet chocolate
4 teaspoons coarse sugar

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.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 20mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Tips for Making Perfect Chocolate and Peppermint Coffee Spoons:

- Use high-quality chocolate and peppermint extract. This will make a big difference in the overall flavor of the spoons. - Make sure the chocolate is melted smoothly. If the chocolate is not melted properly, it will be difficult to work with and the spoons will not be as smooth. - Be careful not to over-mix the chocolate and peppermint mixture. Over-mixing will make the mixture too thick and difficult to spread. - Refrigerate the spoons for at least 30 minutes before serving. This will help them to set and firm up. - If you are using a mold, make sure to grease it lightly before adding the chocolate mixture. This will help the spoons to release easily. - Be creative with your toppings! You can use chopped nuts, sprinkles, or crushed candy canes to add extra flavor and festivity.

Conclusion:

Chocolate and peppermint coffee spoons are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a little creativity, you can create beautiful and unique spoons that will impress your guests. So next time you are looking for a sweet treat, give these chocolate and peppermint coffee spoons a try!

Related Topics