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Chocolate Sprinkles

  • Level: Easy
  • Total: 24 hr 15 min (includes drying time)
  • Active: 15 min
  • Yield: about 1 cup sprinkles
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Ingredients

1 cup (110 grams) confectioners' sugar

1/3 cup (35 grams) cocoa powder 

1 tablespoon vanilla extract 

Pinch salt 

Pinch instant coffee, optional 

Directions

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
  1. 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.
  2. 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.
  3. 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!
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