Chocolate Butterflies!

These are actually really simple to make.

  1. Have some recipe sized index cards (4″x6″), and parchment paper cut to equal size handy. fold them in half so that it creases down the middle.
  2.  Next you’ll need some chocolate, generally the waxy, less pricy, melting chocolate is best… Hell, almond bark would be perfect! Put the chocolate in a plastic pastry bag (or ziplock bag) and microwave in 20 second increments until the chocolate is smooth and melted.
  3.  Snip off the end and pipe the melted chocolate onto the parchment starting with a thick line down the center of the crease for the butterflies body and then creating the wings.
  4.  When done, place the butterflies in the freezer with the sides slightly folded up (you’ll need something to rest the edges on. I used ice-trays). After about 20 minutes you can remove the butterflies from the freezer and very gently peel them away from the parchment.
  5.  Place them on top of your cupcake, cake, ice cream sundae, etc, and enjoy! These will fall apart if left at room temp for too long so be sure to consume them right away or keep them in the fridge until ready to serve.

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