200 g white Lindt chocolate, melted
30-45 ml heart shaped colourful sprinkles
Edible flowers, to garnish
Place the spoon mould in a baking tray and pour the melted white chocolate into the mould.
Top with sprinkles.
Chill in the fridge for 1 hour or freeze for at least 30 minutes until set. Serve in beautiful glasses garnished with edible flowers, dip into your coffee for a chocolate kick or enjoy as is.
You can use dark or milk chocolate instead of white and any sprinkles!