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Anyone have suggestions on how to work with a melted chocolate icing to decorate cookies?

I have a fig cookie recipe I'm Italian doing for Christmas. They are cut and bake cookies. My idea is to melt the chocolate and draw a heart or a star with the chocolate cookie, then dip it in sprinkles rainbow (spray ball). What tool (s) I can use since I'll be working w / hot chocolate? Is it possible to use plastic bags with tips to do this when the chocolate is hot? The recipe has figs, dates, raisins and they are great w / chocolate.

For ganache is slimmer than melted chocolate or icing is easier to work with, and must be cooled to the consistency you want. You should not have problems working with him. You can use a plastic food storage bag, but only cut a small hole in one corner of it so that you can pipe the ganache on the cookies and make your decorations. ganache 1 / 3 c. cream 4 oz bittersweet chocolate, finely chopped 1 / 2 c. cocoa powder Place the cream almost to boiling point, but do not allow boiling. In a medium bowl, pour hot cream over the chocolate. Whisk gently until chocolate is completely melted and mixture is smooth. Allow the mixture cools and thickens. The ganache is ready to pour over ice cream or use as an icing to the cake or cookies. Makes about 2 / 3 cup ganache.

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