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The Chinese CookBook

Chocolate Dipped Fortune Cookies

While fully coated cookies make a decadent treat, it's much easier to make partially dipped cookies - hold the ends and dip the bottom of the cookie into the chocolate. That way you'll be able to open the ends of the cookie later to get the fortune without getting chocolate on your fingers.

INGREDIENTS:

1 - 2 Batches Fortune Cookies (see recipe directions for link to recipe), as needed
8 ounces sweet dark chocolate or semi-sweet chocolate

PREPARATION:

1. Prepare the fortune cookie recipe. Allow the fortune cookies to cool.

2. Line 2 baking sheets with parchment or wax paper.

3. Break the chocolate squares in half. Melt the chocolate in the top half of a double boiler, or in a bowl placed on top of a saucepan partially filled with roiling water. (Note: it's important not to burn the chocolate - make sure the water is not fully boiling, and that the bottom of the bowl does not actually touch the water). Gently stir the chocolate while it is melting.

4. Dip each cookie in the melted chocolate. (Dip the bottom of the cookie or the whole cookie as desired). Allow the excess chocolate to drip off and place the cookie on the wax paper. Use a plastic spatula to smooth and spread out the chocolate on bare spots of the cookie as needed.

5. Place the baking sheets in the refrigerator to cool and set the chocolate. Note: When making the fortune cookie batter, feel free to use 1 teaspoon almond extract in place of 1/2 teaspoon vanilla and 1/2 teaspoon almond extract if desired.

Yield: 10 - 12 fully coated chocolate dipped cookies, or 20 - 24 partially dipped cookies. (1 to 2 batches of the fortune cookie recipe).