Chocolate Almond Spoons Recipe

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Chocolate Almond Spoons
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Ingredients:

Directions:

  1. Combine semisweet or sweet dark chocolate and whipping cream in a 1-cup liquid measuring cup.
  2. Microwave at MEDIUM (50%) power 1 minute or until chocolate melts, stirring after 30 seconds.
  3. Stir in almond extract. Dip each spoon in melted chocolate covering bowl of spoon and 1/4 inch up handle;allow excess to drip off.
  4. Place spoons on waxed paper lined baking sheet; freeze 15 minutes or until set. Melt vanilla coating and put in heavy duty zip lock bag.
  5. Snip tiny hole in one corner of bag, and drizzle coating over chilled spoons.
  6. Leave on wax paper and store in refrigerator until ready to wrap.
  7. I bought Handi wrap with little X-mas trees and candy canes at a dollar store and plan to wrap about 3 together and tie with curling ribbon.
  8. I also guess you can substitute other extract flavors..mint, strawberry, Amaretto etc. for the almond flavoring...Happy dipping :-)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 177.54 Kcal (743 kJ)
Calories from fat 94.79 Kcal
% Daily Value*
Total Fat 10.53g 16%
Cholesterol 7.66mg 3%
Sodium 23.74mg 1%
Potassium 171.02mg 4%
Total Carbs 22.28g 7%
Sugars 17.01g 68%
Dietary Fiber 1.7g 7%
Protein 2.66g 5%
Vitamin C 0.3mg 1%
Iron 0.9mg 5%
Calcium 61.4mg 6%
Amount Per 100 g
Calories 283.08 Kcal (1185 kJ)
Calories from fat 151.14 Kcal
% Daily Value*
Total Fat 16.79g 16%
Cholesterol 12.22mg 3%
Sodium 37.86mg 1%
Potassium 272.69mg 4%
Total Carbs 35.53g 7%
Sugars 27.12g 68%
Dietary Fiber 2.71g 7%
Protein 4.25g 5%
Vitamin C 0.5mg 1%
Iron 1.4mg 5%
Calcium 98mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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