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One of my favorite cookies ever is the Chocolate Enrobed Milano. It’s a Milano cookie completely covered in chocolate, and it only comes out at Christmas. Well, I don’t know about you, but I don’t want to wait a year to eat one of my favorite cookies. So, I decided to make my own. Turns out, it’s remarkably easy. You will need parchment paper or wax paper, and a pair of tongs.
You need two things. One of those things is chocolate wafers. I get mine at AC Moore, I’m sure you can get them at other craft stores as well. If you make candy or use these at all, you know they’re available in a bunch of flavors and colors. Our favorite for this is the plain milk chocolate, followed closely by dark chocolate.
FYI, if it’s a holiday season or if it’s for a party, use the colored chocolates. At Christmas time I made a bunch of red and green ones for the delivery guys and the mailman. For Halloween I made some orange ones. For Easter I made some pastel ones. For a wedding or baby shower you could use pink, blue, or whatever colors go with the theme. There’s no limits here, and it isn’t more difficult to use colors then it is to use plain milk chocolate.
The other thing you do is get some Milano cookies. I visited the Pepperidge Farms outlet store and bought 6 bags. Some other cookies and some goldfish also insisted on getting into my basket. Damned evil outlet store.
So. Pour half of the bag of chocolate candy wafers and put it in a large microwave safe bowl. The reason you only use half of a bag at a time is so that the chocolate doesn’t harden before you can get it onto the cookies. One bag of chocolate should do 2 – 3 bags of cookies, depending on how efficient you are when you cover with the chocolate. Warm the chocolate on medium for between 2 – 3 minutes. It will be ready when it’s melted enough and soft enough that the wafers can be stirred into smooth chocolate. You don’t want to do it on high because you don’t want to burn the chocolate.
While the chocolate is softening, cover a plate with wax or parchment paper.
Once the chocolate is ready, put two cookies at a time into the bowl.
Using the tongs, make sure that both cookies are completely covered. I like to let the excess drip off of one cookie onto the other, and then I gently tap the tongs on the edge of the bowl and the remaining chocolate usually drizzles off.
Remove the cookies from the bowl one at a time, and place them onto the plate.
Place the plate int the fridge for at least 20 – 30 minutes before serving.
The chocolate on the cookies should be solid when you serve the cookies.
I found they get a little soft if we had them in the kitchen because of heat generated from cooking, so I prefer to keep ours in the fridge.