Hi MS,

You know, I didn’t even think about low humidity locations… are you in a low humid area or where it’s very cold? From what I read online, chocolate sets way fast if you have low humidity.

We have pretty high humidity here so it takes a while for my chocolate ganache (made with butter) to set here! And even then, it never fully hardens like you mentioned since it’s pretty warm here (in Florida), ten months out of the year. Thanks so much for your comment and your review!

Hope you enjoyed the recipe!

If you let that chocolate sit for 45 mins, there’s not a chance in heck you’re going to pipe it without putting some heat to it to loosen the batter.

Let the chocolate sit until it barely runs off a spoon and still looks a bit wet like in the pictures and work fast.

Hi Margi,

I just used a dark chocolate baking bar and melted it. Also, here’s the 1M tip! I have used it sooo many times! https://amzn.to/2SdTNDM

Also the butter, with the photo, I said “Once it starts bubbling, let it continue bubbling for about 30 seconds to a minute.”

Hi Vicki!

I think you can but know that I haven’t tried it ever so I can’t speak to how they will come out. They will look different as you know because cupcake liners have the crinkle in them. Let me know if you try them!

oooh I looked up The Original Cookie Co and Curtis thinks it’s the same place he had these cookie cups!! ????