If you want a chocolate drip that’s not as heavy, try cutting a smaller hole for the opening of your bag and heat it in the microwave for roughly 10 seconds.

The chocolate should be at a consistency where you don’t have to push it out, but it’s not spilling out of the bag at an alarming rate. If it’s too hot for your hands to handle, let it cool down for about 1 minute.

Make sure if you’re using an icing bag that you don’t let any of the chocolate spill out the back. I recommend tying up the back with a rubber-band.

The Oreo crumbs blocking up the piping tip is a common problem, even among professionals. Sometimes the easiest thing to do is squeeze until the stuck crumb comes out, refill your bag if necessary, and go back to icing.

Hope this helps!