Best Chocolate Snowflakes Recipes

CHOCOLATE SNOWFLAKES

Steps:

• In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add egg, baking soda, and salt and beat at medium speed until blended. Add cocoa powder and mix at low speed until incorporated. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
• Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Chill cookies 10 minutes.
• Bake until somewhat firm to the touch, about 10 minutes. (Do not overbake or cookies will be bitter.) Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
• To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar.

CHOCOLATE SNOWFLAKES

Steps:

• Put Candy Melts in a microwaveable bowl and melt to the instructions on the bag. After they have been thoroughly, place chocolate in a squeeze bottle and make a snow flake shape on wax paper. If you don't have a squeeze bottle, you can use a spoon to do this. If you want, this is the time to put on the sprinkles. Let cool in fridge until firm.

WHITE CHOCOLATE SNOWFLAKES

Steps:

• 1. Melt the chocolate in a double boiler and stir until smooth. Stir in the Rice Krispies and the peanuts and coat each evenly in the chocolate.
• 2. Drop about a teaspoon of the mixture onto a baking sheet lined with wax or parchment paper. Before eating put the mixture in refrigerator uncovered until it hardens . Store the snowflakes in the refrigerator in a sealed container so the chocolate doesn't melt.