My Hot and Steamy Valentine

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by Hannah (BitterSweet)
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Ice coating the driveway and piles of snow still towering over mailboxes and trashcans, I’d venture to guess that we’re destined for one of the coldest Valentine’s Days on record. With the odds stacked against us, it’s going to take some extra effort to heat things up around here, and I happen to know just the thing to do it… Chocolate, of course.

Pressed for time but seeking sweetness to share, inspiration struck as soon as I laid eyes on Hotchocspoons. Pure fudge on the end of a spoon, ready to be dunked into hot non-dairy milk for a rich and steamy cup of hot chocolate? Brilliant! And better yet, a gift that can be made at the very last minute. Many have since come up with their own renditions, but I had to put my own small spin on this one.

Chocolate-covered cherries, those quintessential Valentine’s Day bon bons, are now re imagined as a voluptuous glass of hot chocolate waiting to happen. Flavor possibilities are endless, but to give it a gently spicy warmth, I threw in a pinch of cinnamon, and gave it a greater depth with a dash of toasty hazelnut extract.

If you can use the microwave, you can make these babies, which means they’re also a great gift to make with the kids, too.

Yield: 9 - 12 Spoons

Cherry Hot Chocolate Spoons

Cherry Hot Chocolate Spoons

Chocolate-covered cherries, those quintessential Valentine’s Day bon bons, are now re-imagined as a voluptuous glass of hot chocolate waiting to happen.

Prep Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 9 - 12 Natural Maraschino Cherries
  • 1 Tablespoon Coconut Oil
  • 6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
  • 1/4 Teaspoon Hazelnut or Almond Extract
  • Pinch Ground Cinnamon
  • Pinch Salt
  • 9 - 12 Reusable or Biodegradable Spoons

Instructions

  1. Drain the cherries and place them on a paper down to further dry. They don't need to be perfectly bone-dry, but they will adhere to the chocolate better if they aren't sopping wet.
  2. Place the chocolate and coconut oil in a microwave-safe dish, and heat on full power for one minute. Let sit for another minute, and then stir thoroughly. If there are still lumps that aren't melting, give it another 15 - 30 seconds in the microwave, stirring well after each 15 second interval, until smooth. Mix in the extract, cinnamon, and salt.
  3. Equally divide the chocolate mixture between 9 - 12 indents in a silicon mold, each with a capacity of 1 - 2 tablespoons. I used hearts here to continue the theme, but whatever you've got will work, including mini muffin pans.
  4. Place the mold on a level surface in your freezer, and let the chocolate begin to set up for about 10 minutes. Once it's semi-firm, push the spoons into the indents so that they reach the bottoms, and then gently press one cherry into the top of each mound of chocolate. Return the molds to the freezer, and let the rest until they're completely solid- At least 1 hour. Once they're set, they can be wrapped in plastic and stored in a cool place.
  5. To serve, simply heat 6 - 8 ounces of non-dairy milk just to the brink of boiling, transfer to a mug, and plunk in a spoon. Let the chocolate sit and melt for about a minute, and then stir well. Enjoy with someone you love!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 80Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 13mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Beverages
In case you’re still at wit’s end looking for a perfect Valentine’s Day treat, try on one of my other love-ly recipes for size…

Red Velvet Cupcakes
Pomegranate Ice Cream Pops
Roasted Red Pepper Soup
Homemade White Chocolate
Strawberry Love Muffins
Classic Chocolate Cupcakes

41 thoughts on “My Hot and Steamy Valentine”

  2. LOVE this idea! The cherry chocolate spoons are such a cute presentation, and I bet they taste fantastic swirled into a mug of hot almond milk.

      1. Thanks! It’s just cause in Italian “maraschino” is always related to the liqueur and we thought it would be the same, silly me and Matteo :P

  13. Perfect! I LUV this idea!! What a great gift these would make. Y’know, I’m positive that I saw Tillen Farms products and these cherries, too, at Pike’s Place Market in Seattle. I didn’t try them, darn.

  16. Hannah, your creativity and your skills to take photos just wows me every time. And I always think it can’t be better than this and yet you blow my socks away. The recipe itself best and simple.

  17. Those are awesome! I would love to have one right now. I guess I can make them. I like the instant gratification possibility though.

  19. Oh, these are just the sweetest things I’ve seen all day, Hannah! And considering how much I love almond extract, cinnamon, and chocolate (surprise there, right?) these are right up my alley.

  24. Wow, those look great and so easy to make. I love it! I had no clue there was such a thing as natural maraschino cherries. And biodegradable spoons. Awesome, well thought out idea all around! :-)

  28. mmmmm why do I love maraschino cherries so much? Now I want to go out and buy a jar! Ironically I think we are having our warmest yet! It’s in the 40’s out and everything is melting! So crazy!

  35. You really have the most brilliant ideas! I know this is one of your older posts and I’m sorry to creep, but I’m going t be a RA this year and I’ve been looking for super fun, creative things to do for them (which you definitely have:). Anyways I was just wondering where you got your heart molds?

    1. Thank you! It’s never too late to respond- I’m happy that my older posts still make an impression. :)

      As for the molds, I used silicone baking molds made by Wilton, but you can also find many flexible ice cube trays that can work as well. Other than online, you can find these at many craft stores, such as Jo-Ann Fabrics or Michaels Arts and Crafts.

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