Spoons coated with a thin layer of chocolate add the perfect amount of sweetness to plain or flavored coffee.
- Yield: Makes 15 spoons
Source: Martha Stewart Weddings, Summer 2001
- 1/4 pound semisweet chocolate
Set a heat-proof bowl, or the top of a double boiler, over a pan of simmering water. Place chocolate in bowl, and melt. Remove from heat. Dip each bowl of the spoons into the melted chocolate, allowing excess chocolate to drip back into the bowl. Each spoon should be evenly coated with a thin layer of chocolate.
Place spoons face up on baking sheet lined with parchment; let chocolate harden at room temperature about 3 hours.