Use this versatile chocolate coating to dip cookies in, or to dunk cupcakes in! This recipe and video is sponsored by our friends at Bob's Red Mill.
6 oz semisweet chocolate, chopped
1 tbsp coconut oil
To make the coating, add chopped chocolate and coconut oil to a clean double boiler and gently melt together until smooth. Whisk to combine, then let cool for about 10-15 minutes before proceeding.
If using to make Hi Hat Cupcakes, when the cupcakes are chilled, dip in the chocolate coating and set in the fridge to harden for 5-10 minutes before serving.