Homemade Chocolate Sprinkles
Need a gluten free, fodmap friendly, and vegan side dish? Homemade Chocolate Sprinkles could be an excellent recipe to try. This recipe serves 4. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 179 calories, 2g of protein, and 1g of fat. Head to the store and pick up cocoa, salt, vanillan extract, and a few other things to make it today. 181 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 24 hours.
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.
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.
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.