Ingredients:

  • 8 oz high-quality semi-sweet or dark chocolate (at least 60% cacao)
  • 1 tsp refined coconut oil
  • 1/4 tsp espresso powder
  • 2 tbsp mini marshmallows
  • 1 tbsp crushed peppermint candies
  • 1 tsp coarse sea salt
  • 1 tbsp white chocolate chips

Instructions:

  1. Place 3/4 of the chocolate (6 oz) into a dry, microwave-safe glass bowl. Heat in 20-second intervals, stirring vigorously between each, until the mixture is fluid and mahogany-colored. Ensure the bowl feels warm, not hot, to avoid seizing.
  2. Remove the bowl from the microwave and stir in the remaining 1/4 (2 oz) of solid chocolate and the espresso powder. Continue stirring until completely smooth to seed the cocoa butter crystals for a professional snap.
  3. Hold each spoon by the handle and submerge the head into the tempered chocolate. Lift and gently tap the handle against the edge of the bowl to remove excess. Lay the spoons onto parchment paper.
  4. Allow the chocolate to rest for 90 seconds to increase viscosity. Garnish with mini marshmallows, crushed peppermint, or sea salt. Melt white chocolate chips separately and drizzle over the spoons once set.