Advent Calendar Day 10 – Hot chocolate on spoons

Since I thought about making hot chocolate on sticks (aka spoons) as edible Christmas presents I seem to stumble upon them everywhere. With everywhere I do not only mean the virtual world, I especially mean the commercial world … it’s almost like a hype out there.

So, let me now join this little hype. There is one small difference: these ones are for free, well almost (apart from the cost of some chocolate, cacao powder, icing sugar and a few wooden spoons). And they are sooo easy to make.

Enjoy them with friends and family for an afternoon hot choc or give them away as a present under the Christmas tree.

Hot chocolate on spoon

Ingredients (for 10 spoons):
200 g dark (or milk) chocolate
40 g cacao powder
80 g icing sugar
pulp of one vanilla pod
chocolate sprinkles or other deco material
10 small wooden spoons or wooden ice lolly sticks
10 small plastic shot glasses or ice cube tray

1) Chop chocolate and melt in bain-marie, stirring occasionally.
2) Stir cacao powder and powdered sugar into melted chocolate.
3) Fill into glasses and put spoons inside the chocolate. Cover with chocolate sprinkles. Let the chocolate cool at room temperature (or in the fridge).
4) Remove from glasses (in case you cannot remove the chocolate spoons from the containers, briefly dip the outside into hot water). Store in airtight container at room temperature.
5) To prepare the hot chocolate: heat 200 ml of milk for each chocolate-spoon. Melt chocolate in milk, stirring continuously.

Heisse loeffel-schokolade

Zutaten (für 10 Stück):
200 g dunkle (oder Milch-) Schokolade
40 g Kakaopulver
80 g Staubzucker
Mark einer Vanilleschote
Schokoladenstreusel oder ähnliches zur Deko
kleine Holzlöffel oder hölzerne Eisstiele
kleine Plastik-Schnaps-Gläser oder Eiswürfelbehälter

1) Schokolade hacken und im Wasserbad unter gelegentlichem Rühren schmelzen.
2) Kakaopulver und Staubzucker in die geschmolzene Schokolade einrühren.
3) In Gläser füllen und Löffel in die Schokolade stecken. Mit Streusel bestreuen. Bei Zimmertemperatur (oder im Kühlschrank) trocknen lassen.
4) Aus den Gläsern entfernen (falls sich die Schokoladelöffel nicht entfernen lassen, die Aussenseite kurz in warmes Wasser tauchen). Bei Zimmertemperatur luftdicht verpackt lagern.
5) Für die Zubereitung der heissen Schokolade: Pro Schokoladelöffel 200 ml Milch erhitzen und die Schokolade unter Rühren darin schmelzen.

  1. These are definitely on my to do list:) But I might just eat the choco on spoons directly:)

  2. Such a brilliant idea- and the presentation! WOW! Would make such amazing Christmas gifts.

  3. I love these! Where did you find little wooden spoons?

    • I remember seeing wooden cutlery in ordinary supermarkets here in Switzerland during the bbq season. Now, when I actually wanted to buy them, they were “out of season” for them and therefore I bought them at a Cash & Carry. By the way, the spoons I used were made by “Papstar” (Papstar pure series).

  4. Hi there. Thanks for posting your chocolate spoon recipe. This one is so different to others I have come across – most just melt chocolate and that’s it. I am now attempting this recipe, but mine is looking nothing like yours. I melted the 200gm milk chocolate, then added the cacao and icing sugar and my mixture is very dry. I am melting more chocolate to add to it in the hopes that it will wet it down. I am just wondering if I have done something wrong?

    Thanks so much :)

    • Hi Erika,

      I am sorry to hear that you have troubles with the recipe. Let me start with telling you that the chocolate will not be highly fluid once you added the cacao and the icing sugar, it will have more like an icing-like consistency. Put the chocolate in the molts, tap them on the counter once or twice to even out the chocolate, add the sticks or spoons and it should turn out fine.
      What I could guess from your description is that the chocolate might have gotten too warm or got in touch with water while melting and therefore got grainy. What’s cooking America has a nice article on melting chocolate. I hope this helps.


      • Hi Alexandra,

        Thanks so much for you reply. I realised after posting my message, and then reading yours, that I melted my chocolate on too high a heat. I also came to the conclusion that it was a cheaper type of melting chocolate I was using, so I purchased a good quality one and guess what? After melting the chocolate at a lower heat, making sure water didn’t touch the base of my melting dish, and having a good quality chocolate – I had success! Thank you so much. Great recipe and lots of home made goodies to give people.

        Erika :)

        • Hi Erika,

          Thank you for stopping by again and letting me know that everything worked out for you – I am glad to hear that :-)


  5. These look so adorable! I cannot wait to make these! Thank you for sharing!

  6. Hi Alexandra,

    I actually made these before and loved them. I forgot to take pictures, but when I googled I found your website and your pictures are really pretty. So I hope you don’t mind that I used one on my blog. I linked it to your website!

    I look forward to making them again!


    • Hi Laura,
      I am glad you like my photos :-)
      If you would like to use one of my photos the next time on your blog, please just ask before you use it in a post.
      Thanks, Alexandra

  7. Hi, I have just found your receipe – I so going to make some this Chrstmas. Tell me, is Cacao Powder what we would call Cocoa Powder?

    Many Thanks, Elaine

  8. Hi, I have about 15 Christmas gifts & needed something for either men or women. These would make amazing gifts for the couples. My only problem is converting from the metric system. Can anyone help me with this?

  9. Hi Pat,

    I generally work with scales and the metric system. A quick internet search gave me the following conversions. Perhaps you can work with them:

    200 g dark chocolate = 8 oz. = 0.88 cups (conversion source)

    40 g cacao powder= 1/3 cup (conversion source)

    80 g icing sugar = between 2/3 and 3/4 cups (conversion source)

    Good luck,

  10. Hello,

    I made some of these the other day (as a test for Christmas stocking fillers this year), but had a bit of a problem when it came to make hot chocolate out of them :(
    I heated a cup of milk in the microwave, then put the spoon in and stirred it (a lot), but i was left with some chocolate that hadn’t melted and was in tiny lumps floating on the surface.
    Should i put the spoon in with the milk into the microwave, or should i do it on the stove?


    • Hi Eden,
      I am sorry to hear that you had problems with the recipe. When melting the chocolate spoons I had heated up the milk to very hot and then poured it into a cup with the chocolate spoon inside. How did you melt the chocolate when making the chocolate spoons? Did you use a double boiler/bain marie or did you melt the chocolate in the microwave? It’s always important that the chocolate does not get to hot during the melting process.

  11. i love these.
    How long should these last after they have been made ?

  12. I love your decorations/presentation! i was just wondering what you used for your mold? I really like the shape of these as opposed to just plain cylinder shapes that I’ve seen before.

    • Hi Katie,

      I used disposable shot glasses with an octagonal base area as a mold. I bought them in a local supermarket chain here in Switzerland.

      Hope this helps,

  13. I am going to make these hot chocolate spoons for work gifts. So you store them in the refrig so that they set — but will they melt once you wrap them up etc/??

    • Hi Beth,

      You can let them set at room temperature (or in the fridge). Once the chocolate is set you can store the chocolate spoons at room temperature without any problems (similar to “normal” chocolate bars the chocolate spoons will also not melt at room temperature).

      All the best,

  14. Can I substitute vanilla extract for the pulp of one vanilla pod? If so, how much? Thanks :)

    • Hi Calley,

      yes, you can substitute vanilla extract for the vanilla pod. The amount you need depends on the extract you are using. Does the label on the bottle tell you anything about it? Online I found anything between 1 and 3 teaspoons for one vanilla pod, depending on the extract used …

      Happy Holidays,

  15. For the chocolate, did you just use a bar of chocolate? Belgian? What is best? Is there something specific I am to look for? Thanks! :)