Chocolate coating for macaroons

April 5, 2006

Makes enough for 16

1	cup heavy cream
1	cup semisweet or white chocolate, chopped or in chips

1. In a small saucepan, bring the cream to a boil. 2. In a medium bowl, combine the chocolate and cream. Whisk until smooth; cool for 15 minutes.3. With tongs, gently dip the rounded sides of the macaroons into chocolate. Set them right side up on the paper-lined baking sheet and leave to cool completely.

Adapted from Maxwell's 148