Hey all. I'm grumbling about an absolutely fantastic recipe that is being stubborn with me. The cookie recipe in question is Domestic Witch's Death by Chocolate balls (http://domesticwitch.blogspot.com/2009/12/death-by-chocolate-balls.html) I've made everything successfully--up until the point that I dip them in chocolate. I have white chocolate, and well--it doesn't really melt. It does for a very short period of time and then becomes like chalk. I've even added vegetable shortening to liquify it--gratuitous amounts--still no dice. My balls are looking pretty sad indeed...
(Tee-hee! Okay, I couldn't help myself... He's got big balls, and she's got big balls, but we've got the biggest balls of them all!)
Exploring the labyrinthine corridors of existence. Oh, and crafting too.
Tip: try veggie oil. a liquid fat may help in making it more liquid and less solid by the difference in chemicals.
ReplyDeleteAre you adding the shortening in as you melt, or afterwards? About a tablespoon of shortening per cup of white chocolate chips usually does the trick if you melt them all together.
ReplyDelete