Melt the cream and chocolate in the top of a double boiler over slightly simmering water at the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom pan. 2. Add ...

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For a more grown-up take on this cookie, eliminate the candy canes and the peppermint extract, and instead mix 2½ teaspoons espresso powder into the dry ingredients. makes: 2 (9-inch) cookies ...

This recipe from Oriol Balaguer comes ... with a rubber spatula until melted. Place a candy thermometer or digital thermometer in the chocolate and do not let the temperature exceed 49C.