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Ahhh... there's romance in the air these days. Valentine's
Day is just around the corner and what does Cupid have on
the agenda for you this year? To wrap up the week and kick
off some Valentine's Day fun, I share with you today a romantic
recipe for some CHOCOLATE DIPPED STRAWBERRIES. This recipe is
for a pint of strawberries but this is also great for large
strawberries with the stems still on'll just need
to make more of them. Go ahead and try other berries and
even dip them in added toppings like sprinkles, crushed
cookies, or colored sugar like the fancy places for an
added special touch too.

Marzee Email Me




1 pint of strawberries
1 package (6 ounces) semi-sweet chocolate chips

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

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


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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