x

Email this Recipe

Chocolate

Homemade Chocolate Sprinkles

Homemade Chocolate Sprinkles

[Photographs: Sarah Jane Sanders]

You don't actually need a pastry bag to pipe these, but it sure makes things handy. This mixture is too thick to pipe from a plastic bag (the usual go-to pastry bag alternative) so make your own with a triangle of parchment paper instead. Here's a great video on how to do just that.

You can use Dutch or natural cocoa in this recipe, they both turn out nicely. The coffee powder is meant to add a little depth to the chocolate flavor, but omit it if you like.

Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.

Homemade Chocolate Sprinkles

Loading text goes here What's This? OK

About This Recipe

Yield:makes 1 cup
Active time:45 minutes
Total time:24 hours including dry time
Special equipment:piping bag, multi-opening tip ("grass tip")
This recipe appears in: BraveTart: Make Your Own Chocolate Sprinkles

Ingredients

  • 5 ounces powdered sugar
  • 1 1/4 ounce cocoa
  • 1 ounce water
  • 1 ounce vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon instant coffee powder

Procedures

  1. 1

    Combine all ingredients in a bowl and set a hand or stand mixer set to medium-low; mix until a homogenous paste forms. Scrape the bowl and beaters thoroughly with a rubber spatula and mix for another minute to ensure perfect smoothness. You want to make certain no lumps remain, lest they clog the pastry tip.

    Transfer the mixture to a piping bag fitted with either a small plain tip or a multi-opening tip (#134 is a godsend, but #89 and #42 get the job done!). Alternately, transfer the mixture to a homemade paper cone.

  2. 2

    Have two sheet pans lined with parchment standing at the ready.

    Pipe the sprinkle batter on the parchment in a series of parallel lines. You can pipe the lines pretty close together. Continue piping until you've used up all the mixture.

    Set the trays of sprinkle-lines in a safe place and let them dry for 24 hours.

  3. 3

    Hold a bench scraper at a 45° angle against the parchment lined sheet pan. Press gently downward and scrape the rows of sprinkles from the parchment. Gather up the lines into a bundle, then use a knife to chop them into sprinkle sized bits, a little shy of a 1/4" long.

    Transfer to an airtight container. Sprinkles store indefinitely.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: