Minimal Monday: Chocolate Sprinkle Waffle Cups

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Minimal Monday: Chocolate Sprinkle Waffle Cups are fun and easy to make, and I guarantee you’ll find endless uses for these be-sprinkled waffle bowls!

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I found waffle cups in the supermarket the other day… maybe you’ve already seen them, they’re like waffle ice cream cones, only in little cup form.

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I like the idea, especially for serving ice cream or berries as an easy dessert, but it seems to me they lack a little something something, you know? They’re  ok on their own, but I think they’d be way cuter with a little chocolate and a few sprinkles. What wouldn’t?

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This way you can serve plain old vanilla ice cream and still be a dessert hero. You can trick kids into thinking berries are a decadent treat.

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You can use white chocolate, too, if you want, and customize your sprinkles to your occasion. Spoon or brush more chocolate inside the cup, if you’re a chocoholic. Use finely chopped nuts instead of sprinkles, or coconut. For Memorial Day or the Fourth of July, use white chocolate and then sprinkle with red white and blue.

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5 from 1 vote

Chocolate Sprinkle Waffle Cups

Author Sue Moran

Ingredients

  • one package of 10 waffle ice cream cups
  • 8 oz semi sweet chocolate or chocolate chips
  • 1 Tbsp coconut oil or crisco
  • assorted sprinkles

Instructions

  • Chop the chocolate into small pieces and put in a microwave safe bowl along with the coconut oil or Crisco. Choose a bowl that is on the narrow side, so the melted chocolate will be deep enough to dip your cups into. I used a quart sized measuring cup. Microwave for 1 minute, then stir the chocolate. If it's not completely melted, microwave again in short 15 to 30 second bursts until you can stir away all the lumps.
  • Dip each cup into the melted chocolate and then let the excess drip off. I scraped the excess from the bottom of each cup against the lip of the measuring cup.
  • Liberally cover the chocolate with sprinkles and set on waxed paper, bottom up, to dry.
  • You may need to give the cups a second coat of sprinkles if some of them 'melt' into the chocolate. Letting the chocolate air dry for a minute or two before you add the sprinkles helps prevent this.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes:

 

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Just a neat little trick to have up your sleeve for the season.

Happy Monday!

 

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16 Comments

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  • Reply
    Kitchen Belleicious
    May 13, 2014 at 10:47 am

    yep! Yes indeed now this recipe I can DO:)) and gladly!!!! My two little boys thank you in advance:))

  • Reply
    Maria | Pink Patisserie
    May 13, 2014 at 6:12 am

    I’m so happy ice cream weather has finally arrived! These look so fun and festive!

  • Reply
    Joanne
    May 13, 2014 at 6:01 am

    These are so fun! I rarely ever eat ice cream on a cone because of crackage but with these bowls, I feel like that whole problem would be mitigated!

  • Reply
    [email protected]'s Recipes
    May 12, 2014 at 8:51 pm

    How colourful and fun! Would be nice to serve some homemade ice cream 🙂

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