Chocolate Spritz and Hot Chocolate Spoons

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a bowl, briskly whisk the powdered sugar with the vanilla extract and the softened butter.
3. Add the eggs and whisk again.
4. Stir in the flour and ground almonds in several increments.
5. Put the dough into a pastry bag fitted with a large star tip.
6. On a baking sheet covered with parchment paper, form the cookies by drawing closely spaced zigzags patterns (about 4). Space the cookies well as they tend to expand while baking.
7. Bake for 12 to 15 minutes. After baking, let cool on a rack.
8. Melt 120 grams of chocolate in a bain marie.
9. Once melted, add an additional 30 grams of chocolate and stir so that the whole mixture is homogeneous.
10. With a brush, cover half of each biscuit with chocolate. These biscuits will keep for a week without a problem in an airtight container.
11. To prepare the hot chocolate sppons, start by melting 150 grams of chocolate in a bain marie.
12. When melted, add the remaining 50 grams of chocolate and stir to make the mixture homogeneous. If you wish, you can add a pinch of cinnamon and cardamom at this time. Pour the melted chocolate into paper liners.
13. Stick in a small wooden spoon and "block" it straight, using the marshmallows. Once cold and hardened, unmold the tins and wrap them individually. Just dip the spoon in a cup of hot milk!