Chocolate Butterflies 1 c HERSHEY'S Semi-Sweet Chocolate Chips
1. In top of double boiler over hot, not boiling, water, melt chocolate
chips; stir until completely melted. Cool slightly. Into small pastry bag
fitted with writing tip or into parchment bag, spoon melted chocolate. 2.
On wax paper, pipe chocolate in steady flow into butterfly shape. Fold
small, narrow strip of double-thickness foil into 'M' shape. Gently place
butterfly on wax paper into center of the 'M', allowing wings to rest
against sloped sides. Pipe strip of melted chocolate into center of the 'M'
to reinforce butterfly body. Cover; refrigerate until shapes are firm. 3.
Remove butterflies from refrigerator; carefully peel wax paper away from
chocolate. Place on tray; cover and refrigerate until ready to use.
Chocolate Butterflies printer friendly version located here. (Just the recipe. Nothing else.)
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