White Chocolate Cutouts

1. 1

   Line three rimmed baking sheets with parchment; set aside.

2. 2

   In a heatproof bowl set over (but not touching) simmering water, melt white chocolate, stirring constantly.

3. 3

   Divide melted chocolate evenly among three small bowls; tint each with food coloring to desired shade.

4. 4

   Pour a colored chocolate onto the prepared baking sheet, spreading it with an offset spatula into a layer about 1/8 inch thick.

5. 5

   Transfer to the refrigerator; chill until chocolate is firm, 10 to 15 minutes.

6. 6

   Repeat with the remaining colored chocolates.

7. 7

   Working with one color at a time, cut out shapes; leave shapes in place on the sheet.

8. 8

   (If chocolate is still soft in any area, return to the refrigerator to harden, 1 to 2 minutes.)

9. 9

   Refrigerate until completely firm.

10. 10

    Separate the shapes from borders with a small offset spatula.

11. 11

    (Scraps can be discarded, or remelted and used again.)

12. 12

    Cutouts can be refrigerated, between sheets of parchment paper, in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.