Chocolate Pools
by Kathleen Morrison
SERVINGS
INGREDIENTS
1 pkg. (8 oz.) semisweet chocolate squares or 2 pkg. (4 oz. each) sweet chocolate bars
INSTRUCTIONS
Microwave chocolate in medium bowl on high 2 to 3 minutes or until almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Spoon a scant tablespoon of chocolate onto a waxed paper-lined cookie sheet or tray. Spread each pool with a spatula to form a 2-inch circle. Immediately sprinkle with garnishes. Refrigerate 30 minutes or until chocolate is firm. Store leftover Chocolate Pools in refrigerator.
Nutty Pools:
Prepare Chocolate Pools as directed. Sprinkle with 1/2 cup nuts, such as toasted silvered almonds, peanuts or toasted chopped pecans or walnuts.
Father's Day Pools:
Prepare Chocolate Pools as directed. Sprinkle with 1 cup broken salted pretzel rods. Drizzle with 2 squares melted white baking chocolate, if desired.
Rocky Road Pools:
Prepare Chocolate Pool asdirected. Sprinkle with 1/2 cup miniature marshmallows and 1/3 cup peanuts.
CHEF COMMENTS
Drizzling Tip:
Place 1 square of chocolate in a heavy-duty zipper-style plastic bag. Close tightly. Microwave on high for 30s econds. (Add 30 seconds for each additional chocolate square.) Squeeze bag gently to completely melt. Roll up bag to push chocolate into corner. Cut off tiny piece of corner (1/8-inch). Gently squeeze bag to drizzle chocolate.
TAGS
candy, chocolatepools, desserts add tags
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