Recipe courtesy of Raiza Costa
Save Recipe Print
Total:
24 hr 15 min
Active:
15 min
Yield:
about 1 cup sprinkles
Level:
Easy
Total:
24 hr 15 min
Active:
15 min
Yield:
about 1 cup sprinkles
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: a pastry bag fitted with the number 2 or number 3 tip, a paper cone or a plastic bag with the tip snipped off

Whisk together the confectioners' sugar, cocoa powder, vanilla, salt, instant coffee if using and 3 tablespoons water in a bowl until homogenized and there are no lumps.

Transfer the batter to a pastry bag fitted with the number 2 or number 3 tip, a paper cone or a plastic bag with the tip snipped off. Arrange 2 sheets of parchment paper on a clean surface and draw a series of long, thin parallel lines with the batter. Let dry at room temperature for 24 hours.

Cut the lines into sprinkles using a chef's knife. Sprinkles keep in a well-sealed container at room temperature for several months. Use them on top of ice cream, over truffles or even... on bread!

Categories:

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Chewy Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Chocolate-Vanilla Swirl Bundt Cake

Recipe courtesy of Food Network Kitchen

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Ganache

Recipe courtesy of Ina Garten

Chocolate Pudding

Recipe courtesy of Tyler Florence

Chocolate Covered Strawberries

Recipe courtesy of Food Network Kitchen

Chocolate Fondue

Recipe courtesy of Tom Bowes

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Chocolate Tart

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories