Hot Chocolate Spoons -

Hot Chocolate Spoons

This DIY hot cocoa on a stick recipe is a super fun idea for kids or for gifting. Customize the flavor to be pumpkin spice hot chocolate for the fall or peppermint hot chocolate for Christmas time. As a homemade hot chocolate spoons recipe made entirely from scratch, this is also a healthy hot chocolate sweetened only with honey.

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Prep Time: 15

Cook Time: 5

Chill Time: 30

Total Time: 50

Servings: Spoons

Calories: 106kcal

Equipment

Ingredients

Filling

84 g honey raw
5 g cocoa powder

Shell

42 g unsweetened baker's chocolate
1 tsp coconut oil
31 g honey raw
1/4 tsp flavoring peppermint extract, almond extract or pumpkin pie spice, optional

Metric - US Customary

Instructions

Make the Filling

Start off by making the hot cocoa filling for your hot cocoa cups.
To a small bowl, add the honey and cocoa powder. Gently mix together with a small spatula or spoon, being careful not to send the cocoa powder flying with too fast of movements.
Once fully combined, set the filling aside.

Make the Chocolate Spoon Cups

Have your silicone mini muffin pan and your wooden spoons or popsicle sticks ready nearby.
In a small bowl, measure out your honey and set aside.
To a small pot, add the unsweetened baker's chocolate and coconut oil.
Heat the coconut oil and baker's chocolate on low, stirring constantly to prevent overheating until fully melted and combined.
Allow chocolate to cool for 3-5 minutes.
After chocolate has cooled slightly, add in the honey and mix until fully combined.
Spoon about a teaspoon of chocolate into each of 6 mini muffin cups and spread it up the sides of each cup with the back of your spoon so that your chocolate will be in the shape of the cup when set.
You should be left with a little bit of melted chocolate that will be used for the tops.
Place the muffin pan in the freezer for 5 minutes to firm up the chocolate a bit. It does not have to be completely solid, but you want it a little firm so that the chocolate shell does not get messed up while you are adding the filling.
Once chocolate cups have firmed a bit, evenly distribute your honey-cocoa filling amongst the 6 chocolate muffin cups.
On top of the filling, evenly distribute the remainder of the melted chocolate and gently spread around to completely cover the filling and seal the edges of the cups.
Place a wooden spoon into the center of each hot cocoa cup and chill in the freezer for 15 minutes or the fridge for a half hour to solidify the shell.
If you want to add decoration using buttercream frosting, do this after chilling the completed hot cocoa cups.
* See notes.
Store in an airtight container or bag in the fridge for up to 2 weeks.

Notes

Depending on your stove, you may need to melt your chocolate in a double boiler or a glass bowl placed inside of a pot of simmering water to prevent overheating. If you do melt directly in a pot, just make sure you are constantly stirring.
To add decoration without using refined sugar, you can use my honey sweetened buttercream frosting recipe with some India Tree food coloring to make colorful dots or lines on your hot cocoa spoon cups.
Keep in mind that the nutrition facts listed do not include the milk you will be mixing these chocolate spoons into.

Nutrition

NaturallySweetenedKids.com