Chocolate Feathers are an easy way to add an elegant touch to any dessert! You can place them on cakes, cupcakes, tarts, and much more. Here I’ve put them on top of cinnamon spice cupcakes to make these gorgeous Chocolate Feather Thanksgiving Cupcakes.
Cover a baking sheet with parchment paper. Place the chocolate candy coating in a microwave-safe bowl and microwave it in 30-second increments, stirring after every 30 seconds to avoid overheating. Stir until melted and smooth.
Decide how large you want your feathers to be. Dip the paintbrush in the melted coating and lightly sketch out the length of the feather, to give you a guideline.
Dip the brush in chocolate and start making small brushstrokes out from the center of your guideline. Dip in the chocolate as often as necessary, using less pressure at the end of your strokes to create a feathered look. Once you've done the length of one side of the feather, repeat for the other side.
One coat of chocolate will not be enough, so repeat this process several times, brushing over your earlier layers, until the chocolate is no longer translucent and is a thicker layer.
To make them more realistic, while the chocolate is still wet, use a toothpick to scratch at the ends of the feathers to make them more ragged. You can also remove larger sections of feather to create the natural gaps that many feathers have.
After you have made all of the feathers you need, transfer the remaining melted coating to a paper cone or plastic bag with a small hole snipped in the corner. Pipe a line of chocolate down the center of the feather, extending a bit from the end. Once all of the feathers have these lines, refrigerate the tray to set the chocolate, for about 10 minutes.
To add some sparkle to your feathers, use a dry brush to brush luster dust over the feathers once the chocolate is set. Metallic colors like gold, silver, and copper look especially good.
These feathers are very delicate, so they need to be handled with care! Remove them from the tray when they are fresh from the refrigerator—the cold chocolate will be more sturdy than room temperature chocolate. I find it easiest to lift up the parchment with one hand underneath, and with the other, run a metal spatula under the feather and lift it from the parchment that way.