Chocolate Spoons
Ingredients: spoon shape (silicone, cardboard or anything else you think would work) 3 egg whites (at room temperature) 1 cup (100g) powdered sugar 1/2 cup + 1/8 cup flour (total 95-100g) 1/8 cup (30g) cocoa 1/4 cup (55g) melted butter vanilla powder (or 3-4 drops of vanilla essence) chocolate, vanilla, raspberry, peanut cream or mousse, etc.
At the beginning of this captivating culinary process, we focus on preparing the mold for our delicate cookies. We use a piece of glossy cardboard with a thickness of 2-3 mm to draw or cut out the spoon shape. This step is essential as it will allow us to create uniform and attractive spoons. It is also important to use a new blade that cuts perfectly to ensure clean outlines. Once the template is ready, it can be kept and reused over the years, making the effort definitely worthwhile.
The next step is preparing the dough. The egg whites are beaten with sugar and vanilla, but we will not beat them until they become meringue, just enough to achieve a soft and fluffy mixture. When the mixture is homogeneous, we add the flour mixed with cocoa and mix again for a few seconds. Finally, we incorporate the melted butter, mixing again until everything is well combined. It is important to let this mixture chill in the refrigerator for about 30 minutes to firm up a bit before baking.
A few minutes before taking the dough out of the refrigerator, we preheat the oven to a medium temperature of 180 degrees Celsius. We prepare a baking tray, which we line with parchment paper or a silicone sheet. Then, we place the spoon template on top. Using a wide-bladed knife or a spatula, we begin to fill the molds. It is perfectly normal if the mixture also reaches the edges of the molds, as this will add extra texture.
After filling the molds, we level the dough and lift the template. Now, our spoon shapes are on the parchment paper or silicone sheet. We place them in the preheated oven and bake for 6 to 8 minutes, depending on our oven. It is essential to be careful, as if we bake them too little, they will remain gummy, and if we leave them too long, they will crack.
To streamline the process, I prepare two baking sheets and one tray. Thus, while one tray is baking, I can start filling the molds on the second sheet. When I take out the tray with the baked spoons, I place them on a kitchen towel, being careful to bend their tails over a rolling pin to give them an attractive curved shape.
After they cool, we start working on the delicious cream that will complement these spoons. I chose a Nutella cream with whipped cream, which perfectly matches the fragile texture of the cookies. We put a dollop of cream on each spoon, decorating them as desired. These delights can be served with a portion of fresh fruit, such as strawberries, and for an extra touch of elegance, accompanied by a glass of champagne. In this way, we have created not just a recipe but a true culinary feast, ideal for impressing guests or enjoying relaxing moments with loved ones.
