IMG_7722 Start with chocolate chips in a double boiler - or a heat safe bowl over simmering water:


When it's melted, remove from the heat and add in a handful of room-temp chips.  This tempers the chocolate.  Otherwise it won't set - it'll be mushy at room temperature.


Stir until completely smooth and place into a piping (or ziptop) bag.  Using a small opening tip (or cut a small hole in the bag) drizzle the chocolate into an oiled container.  I used a fluted ramekin.


You can speed up the setting process by freezing it.  Then gently remove it from the container.