Yield: More than enough for 24 cupcakes
Prep Time: 45 minutes
INGREDIENTS:
2 cups (11.5 oz bag) milk chocolate chips
1. Line a cookie sheet with tin foil.
2. In a small sauce pan, melt chocolate chips over low heat, stirring constantly until smooth.
3. Remove from heat, and spread chocolate to 1/8 inch thickness on the cookie sheet. Refrigerate about 30 minutes. Break into pieces, and garnish on top of frosting.
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