Tuesday, December 10, 2002

Chocolate Dips

OK, I promised some quick and easy recipes, right? Here’s one of the quickest and easiest and most appreciated Christmas cookies you’ll ever make.

14 ounces chopped bittersweet, semisweet, or milk chocolate*
3 tablespoons vegetable oil
1 package chocolate sandwich cookies (I like DoubleStuf® Oreos®)
holiday sugar decorations (optional, but very festive!)

*Use 2 1/3 cups chocolate chips, if desired.

In a tall, narrow, microwave-safe container (a glass measuring cup works well), heat the chocolate and vegetable oil for about a minute. Give the mixture a stir; if you can stir it till all of the chocolate is melted, do so. If not, return it to the microwave briefly, then stir again, till all the chocolate melts.

Using a small pair of tongs, or any other kind of “grabber” you have, pick up a cookie by grasping it on the edges (rather than in the middle). Dunk it into the chocolate, swirl it around to coat, then gently shake it back and forth; this shakes off any excess, and also effectively smoothes the top. Put the cookie on a lightly greased cooling rack, or parchment paper, and center a nice sugar decoration on top. Repeat with the remaining cookies.

Let the cookies rest at room temperature for several hours, or overnight, to harden; they do take quite awhile to harden, so don’t panic. Array them on a festive holiday plate, and there you have it—instant happiness for the confirmed chocoholic in your life.

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