Cafe Au Lait with Chocolate Dipped Spoons
By Paula DeenJUMP TO RECIPE
- 2 tablespoons (or more) whipping cream
- 1 cup hot brewed chicory coffee
- sugar cubes
- 2 cups semisweet chocolate
- 6 store-bought cookies in the shape of spoons
Heat the cream in a small saucepan over low heat. Pour the coffee into a mug and add the cream and sugar cubes, to taste. Serve with a Chocolate Covered Spoon.
Chocolate Dipped Spoons:
Melt the chocolate over a double broiler until and stir until smooth. Dip the cookies into the chocolate and transfer them to a parchment paper lined baking sheet to cool and harden.
Yield: 6 cookie spoons