Wednesday, October 29, 2014

Chocolate Drizzle for Cookies

This drizzle was used in some of the Hanna Swensen Mysteries on her cookies and would be good on any cookies or on caramel dipped apples or ice cream or....well, you get the picture, right?

CHOCOLATE DRIZZLE

Ingredients:
½ cup semi-sweet chocolate chips (or milk chocolate chips, or white chocolate chips— it’s your choice) 
6 Tablespoons juice, milk, or liqueur or coffee 

Directions:
Before you start, lay out sheets of wax paper and place the completely cooled cookies close together on the wax paper. 
Place the chips and the liquid you chose in a microwave-safe bowl and heat them on HIGH for 30 seconds. 
Let the bowl sit for at least 15 seconds and then stir it smooth with a spoon or a heat-resistant spatula. 
If you can’t stir it smooth and the chips are still lumpy, microwave the mixture in 20-second intervals until you can stir it smooth. 
Check the consistency of your mixture. 
If it’s too thick to drizzle, add additional liquid until it’s the proper drizzling consistency. 
If it’s too thin, add a few more chips and microwave again until those are melted and can be stirred into the drizzling mixture. 
Place the bowl right next to the wax paper with the cookies and use a big spoon to drizzle the cookies with lines of chocolate sweetness . 
You can go all one way to make parallel lines or you can drizzle lines that crisscross each other. 
The design is up to you. 
Let the chocolate drizzle harden on top of the cookies and then store them between sheets of wax paper in a cool, dry place. 
Yield: One batch of Airy Berry Cookies makes about 2 and ½ dozen cookies.

Fluke, Joanne (2014-02-25). Blackberry Pie Murder (A Hannah Swensen Mystery Book 17) (Kindle Locations 2091-2134). Kensington. Kindle Edition. 

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