Minimal Monday: Chocolate Sprinkle Waffle Cups

Name: Chocolate Sprinkle Waffle Cups
Yield: makes 10
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

Posted on May 12, 2014

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sprinkle waffle cups | The View From Great Island 7

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!

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.

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?

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.

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.

Chocolate Sprinkle Waffle Cups

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Category: Dessert, Minimal Monday, No Bake

Servings: makes 10

sprinkle waffle cups | The View From Great Island 7

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.

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Notes:

Need some amazing ice cream to put in your pretty bowls? How about some No Churn Vanilla Bean Ice Cream? You don’t even need a machine for this one.

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

Happy Monday!

Sue

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