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RECIPE: CHOCOLATE DIPPED STRAWBERRIES

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  • Aussie Talie
    RECIPE: CHOCOLATE DIPPED STRAWBERRIES *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ INGREDIENTS: 1 pint of strawberries 1 package (6 ounces) semi-sweet
    Message 1 of 1 , Feb 17, 2013
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      RECIPE: CHOCOLATE DIPPED STRAWBERRIES
      *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
      INGREDIENTS:
      1 pint of strawberries
      1 package (6 ounces) semi-sweet chocolate chips
      DIRECTIONS:
      Line baking sheet with waxed paper. Rinse strawberries
      and pat dry with paper towels; set aside. Put chocolate
      chips in microwave-safe bowl and microwave at 50 percent
      (medium power)2 1/2 to 4 minutes until chips look soft
      and shiny. Stir well. Chocolate should be completely smooth.
      If chips are not completely melted, microwave a few seconds
      longer. Holding each strawberry by the stem end, swirl into
      chocolate to cover 2/3 of the berry leaving the tops exposed;
      lay on cookie sheet. When all strawberries are coated,
      refrigerate until chocolate is set.
      Yield: 1 pint
      Category: Desserts, Holiday

      ~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*

      STRAWBERRY TIPS:

      Strawberries are best used within 2-3 days. Cover and
      store them unwashed in the refrigerator. Sort and remove
      any bruised or damaged berries as soon as possible and
      use in sauces, purees or jams. Place the berries in cool,
      well ventilated containers. The moisture content of Fresh
      Strawberries is high, so store uncovered or loosely
      covered. Hull strawberries and rinse gently JUST before
      serving. Careful storing and handling will maintain their
      maximum flavor, color and texture.
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