king paper.
Wash the strawberries and dry them thoroughly
ith plastic wrap. Place the chocolate in a metal bowl over
Dip 1/2 strawberries into white chocolate and remaining into dark chocolate. Place on a foil-lined tray and chill until set.
Drizzle remaining white chocolate over dark chocolate-covered strawberries. Drizzle dark chocolate over white chocolate-covered strawberries. Chill until set.
b>chocolate syrup into shallow bowl.
Dip trimmed, washed, and frozen strawberries
Line a cookie sheet with wax paper.
Rinse strawberries; pat dry.
In a microwave-safe bowl, place chocolate morsels and shortening.
Stirring every 30 seconds, microwave on High until chocolate is melted, 1-2 minutes.
Dip half of each strawberry in melted chocolate.
Place on wax-paper lined cookie sheet. Refrigerate until chocolate is set.
Yield:
24 dipped strawberries.
Melt the dark chocolate in a bowl set over
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.
ack with metal spatula.
Chocolate-dipped:
Cool cookies to room
Rinse strawberries, drying them with paper towels.
Melt chocolate in
Combine cream, dark chocolate and vanilla extract in a
Place dark and white chocolate chips in separate small microwave-safe bowls. Microwave each bowl on high in 30-second bursts, stirring, until chocolate is melted and smooth.
Line 2 baking trays with baking paper. Dip strawberries, one by one, in melted chocolate to coat. Let excess chocolate drip off, then dip strawberries into coconut or peanuts to coat lightly. Place on trays. Let stand until chocolate is set.
Combine chocolate and whipping cream in a glass measuring cup or bowl. Microwave at Medium power for 1 minute or until the chocolate melts, stirring after 30 seconds. Stir in the almond extract and cool slightly. Dip each strawberry into the melted chocolate, allowing the excess to drip off. Place on waxed paper-lined baking sheet. Refrigerate or freeze for approximately 15 minutes, until the chocolate is set.
n 1/3 cup powdered chocolate drink mix along with grated
Cover cookie sheet with waxed paper. Hold each strawberry by stem and dip three-fourths of the way into yogurt, leaving top of strawberry and stem uncoated. Place on cookie sheet. Freeze 30 minutes to set first layer. Dip strawberries again in remaining yogurt for thicker coating.
Sprinkle chocolate chips over yogurt-dipped strawberries, using small spoon. Refrigerate uncovered about 2 hours before serving. Store any remaining strawberries tightly covered in freezer, and serve within 1 week.
Combine 1/2 cup semisweet chocolate chips and 1/2 cup
tems if possible.
Wipe strawberries with a paper towel.
Melt chocolate as directed on package.
Dip strawberries into chocolate; let excess chocolate drip off.
Place on wax paper-covered baking sheet or tray. Let stand at room temperature or store in refrigerator for 30 min. or until chocolate is firm.
Melt white chocolate and coconut oil in the
Using a small double boiler on a bowl in hot water, carefully melt the chocolate with the oil.
Stir until smooth. Use firm, fresh strawberries.
Be sure they are very dry.
Put chocolate in a cup; dip the strawberries.
Put on covered (wax paper) cookie sheet.
Put in refrigerator to harden the chocolate.
Wash
strawberries.
Gently
pat