Christmas Recipes > Cookies > Semisweet Spider Webs

Posted On November 2, 2008

Filed under Festive Recipes
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Ingredients >
Butter or margarine for greasing cookie sheet
12 ounces semisweet chocolate, coarsely chopped

Directions >
Butter a large cookie sheet and set it aside. Cut a piece of parchment paper large enough to fit the cookie sheet. Using a dark pencil or magic marker draw spider web designs, about 6 inches in diameter onto the parchment, leaving 2 to 3 inches between each web. Turn the paper over and place it onto the prepared sheet. You should be able to see your design through the parchment.

Melt 6 ounces of chocolate in top of a double boiler set over hot water. Remove the top part of the double boiler. Add the remaining firm chocolate and stir until all the chocolate is melted and smooth. Insert a candy thermometer into the melted chocolate. The temperature should read 86ºF to 88ºF. If the chocolate is too cold, place it over hot water until the temperature rises. If the chocolate is too hot, let it cool down.

Fill a large resealable plastic bag with the chocolate. Seal. Cut off a tip of one corner of the bag making a 1/4-inch hole. Squeezing the bag, follow the design on the parchment paper making the lines thick enough, or at least 1/4-inch thick to hold together when the chocolate hardens.

Refrigerate the webs one hour or until hard. Carefully peel the webs off the parchment. Store the webs in layers, separated by wax paper, in an airtight container at room temperature or in the refrigerator up to 2 weeks. Makes 4 to 6 spider webs.

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