For stove-top only: small pot and metal or heat-proof glass bowl
For microwave only: microwave safe bowl or pitcher
Ingredients
1cupchocolate chips, chopped chocolate or pistoles
2-3cupswaterfor boiling, only if using stove-top method
Instructions
Microwave Method:
Prep chocolate: if using bars, chop chocolate into fairly uniform pieces that aren’t too much bigger than a chocolate chip. Add chocolate to a microwave safe bowl or pitcher that’s about twice the size of the chocolate.
30 seconds at full power: microwave the chocolate placed in the center of the microwave for 30 seconds at full power, then stir well, scraping any slightly melted bits off the bottom.
Another 30 seconds at full power: microwave your chocolate again for 30 seconds at full power, then stir well again.*1
10 second intervals until melted: continue microwaving chocolate for 10 second intervals and stirring well to redistribute the heat after each until chocolate is smooth, shiny, and fully melted.*2
Double Boiler on the Stove:
Prep double boiler: place 1” of water in the bottom of a small pot and bring to a boil.
Prep chocolate: if using bars, chop chocolate into fairly uniform pieces that aren’t too much bigger than a chocolate chip. Add chocolate to a metal or heat-safe glass bowl.
Melt chocolate over water: set the bowl snuggly on top of the pot to essentially seal the hot steam in below (make sure your bowl doesn’t actually touch the water!).
Stir frequently: continue stirring your chocolate frequently until smooth, shiny, and fully melted, being careful not to get any water in it or it will seize (an oven mitt is helpful to prevent steam burns on the hand holding the bowl here!).*2
Notes
*1The amount of chocolate matters: the times above work well for 1 cup or more of chocolate chips.If you have less, I would recommend just one 30 second interval, then a 15 second interval, and then 10 second intervals until fully melted to minimize the risk of burning.
*2Leftover Chocolate: for leftover melted chocolate, line a baking sheet with parchment paper. Pour the extra chocolate onto the parchment, and use a regular or offset spatula to spread it thin. Allow it to fully set and then break it up into pieces to either re-melt later, sprinkle on top your favorite ice cream, or just mix in to your next batch of chocolate chip cookies!
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow