Melt chocolate with shortening.
Prepare fruit for dipping. Using tongs or your hand, dip fruit halfway into melted chocolate. Place dipped fruit on waxed paper or into individual candy cups. Chill fruit.
Store in a cool place.
ack with metal spatula.
Chocolate-dipped:
Cool cookies to room
eet with foil. For the chocolate coating: In a small heatproof
ter, grate semi sweet chocolate squares.
Set candy thermometer
he packet, or if using chocolate melt in double boiler or
Drain fruit on paper towels for several hours.
Melt confectioners coating.
Hold fruit by one end, and dip a portion into melted coating.
Let excess coating drip off fruit.
Place on a baking sheet lined with waxed paper.
Let dry.
If desired, drizzle with additional melted coating.
Serve fruit the same day it is dipped.
Makes about 50 pieces.
ash and dry fruit. Slice star fruit.
Heat chocolate ships and shortening
ith plastic wrap. Place the chocolate in a metal bowl over
Over hot water melt chocolate morsels and shortening.
Stir until smooth.
Remove from heat, but keep over hot water.
Dip pieces of fruit into chocolate; shake off excess.
Place on foil lined cookie sheets.
Chill 10 to 15 minutes until chocolate is set.
Peel off foil.
Fruit may be kept at room temperature up to 1 hour.
If chocolate becomes sticky, return to refrigerator.
Place chocolate chips in micro-safe dish, not too deep.
Add 1 teaspoon vegetable shortening.
Micro on Medium-High power about 4 minutes until melted and smooth.
Stir well and dip fruit.
Place on waxed paper.
Chill.
If chocolate gets too thick, micro.
Also dip nuts and pretzels.
In a saucepan over low heat, melt chips and shortening, stirring constantly until smooth.
Spear fruit with toothpicks and dip into chocolate.
Place on waxed paper.
In a saucepan over low heat, melt chocolate chips and shortening, stirring constantly until smooth. Spear fruit with toothpicks; dip into chocolate. Place on waxed paper or stick toothpicks into a block or styrofoam to harden.
Rinse fruit and pat dry.
Combine over hot (not boiling) water the chocolate morsels and shortening.
Stir until melted and smooth.
Remove from heat and keep over hot water.
Prepare Chocolate Dipped Cherries:
Drain 6 maraschino
reparation.
Pour sugar free chocolate syrup into shallow bowl.
Line bottom and sides of a 9 inch springform pan with ladyfingers; set aside.
In a heavy saucepan, combine milk, marshmallows, and chocolate. Cook over low heat, stirring constantly, until smooth. Remove from heat. Cool for 20 minutes.
Beat cream at high speed with an electric mixer until soft peaks form. Gently fold into cooled chocolate mixture.
Pour chocolate mixture into prepared pan. Cover and chill for at least 4 hours.
Serve with Strawberry Sauce.
Garnish with chocolate-dipped strawberries, if desired.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ate a glacer (or dark chocolate, if using). Coat base and
Fold in flour. Fold in fruit and almonds. Transfer to prepared
Insert long wooden picks into fruit to be dipped.
Dip fruit, nuts or pretzels into chocolate, covering at least half.
Let excess chocolate drip off.
Sprinkle with colored sprinkles, if desired.