I'm about to make these awesome Oreo Kisses
. However, when I tried them yesterday, the melted chocolate (Hershey's dark chocolate bars) was rather thick (as expected...). This caused too much chocolate on the coating and almost no easily excessed chocolate.
Eventually, the chocolate layer was too thick, taking over the whole thing.
Any ideas for a more tender chocolate layer that will be easy-to-coat, will harden (in fridge), and won't be too thick? Maybe adding butter? Maybe cream?
Any tip would be much appreciated,