Chocolate Covered Peppermint Oreos

Link to "Cooking With Jack's" Awesome Chai Tea Eggnog Cookies http://youtu.be/VXIKOlAEwek Chocolate Covered Peppermint Oreos Heat water in the bottom of a double boiler just until it is hot to touch (130 degrees or so, the hottest water in your faucet is around this temperature). Add 1 lb of good quality chocolate (cocoa butter should be one of the top three ingredients) to the top of the double boiler. I used Guittard, half milk chocolate and half semi-sweet chocolate. Stir until about 2/3 of the chocolate has melted. This will take 10-15 minutes. Remove from the heat (and double boiler) and stir continuously until all chocolate is melted (about 5 minutes). It should be about 88 degrees at this point. Spoon chocolate into the mold until the bottom is completely covered. Gently press an Oreo into the chocolate. Spoon more chocolate into the mold so that the sides and top of the cookie are completely covered. Leave at room temperature (60-70 degrees) until the chocolate is completely solid (about 4 hours). Store at room temperature in an air tight container.