Thursday, February 11, 2010
More Valentine's Day Favorites: Chocolate Covered Strawberries
Thanks to all my Blogger Friends for the lovely links to your Valentine's Day Chocolate recipes. Be sure and check the last few days of Valentine's Day Chocolate recipes HERE and HERE.
Cherrapeno has an incredible Chocolate Ginger Biscuits/Cookies recipe you'll want to try immediately..or at least in time for Valentine's Day... and they're heart shaped! Thanks for sending. Yesterday there was another wonderful post on Cherrapeno: Chilli Chocolate Love Macarons. They're filled with chilli chocolate ganache and dusted with edible fairy hearts.
The Cherrapeno blog led me to Zorra from Kochtopf who hosted A Heart for Your Valentine a few years ago. Bloggers all over the world wrote blogs that showcased edible heart shaped treats. Check out the fabulous roundup. They're not all chocolate recipes, but they're definitely fun to roll through. Round-up One HERE. Round-up Two HERE.
Here's a link to a Chocolate Highlight from this Blog-a-Thon that is sooo easy! My Heart Melts for You from Hannah at BitterSweet (Chocolate ice-cream squished in a mold: Quick and Easy). I'm definitely making this one!
And, my own favorite Valentine's Day treat (or any day!): Chocolate Covered Strawberries. The red strawberries remind me of hearts, and they're dipped in chocolate! What's not to like? Want to give them a kick? Add 1/8 tsp ancho chile powder to the mix.
CHOCOLATE COVERED STRAWBERRIES TO DIE FOR!
1 quart fresh large strawberries, with tops
1 cup semi-sweet chips or 60-70% cacao, broken
1/2 cup bittersweet chocolate chips or 75-85% cacao, broken
1/8 tsp ancho chile powder (optional)
3 Tbsp. heavy cream
Quickly rinse strawberries and dry thoroughly, keeping tops on. In small microwave safe bowl, combine chocolate chips and heavy cream. Microwave on medium power for 2 minutes, stir. Continue microwaving in 30-second intervals if necessary, until chocolate is melted and mixture is smooth. You can also do this in a saucepan over another saucepan with simmering water (or a true doubleboiler).
Dip strawberries in chocolate mixture and place on waxpaper or parchment lined cookie sheet to allow chocolate to harden.
Wash the strawberries and pat dry with paper towels; set aside. Make sure the strawberries are completely dry. Even a drop of water in melted chocolate can cause it to "seize" and turn the entire mixture into a mess.
How to dip: Grasp the stem of the strawberry and dip into the chocolate, swirling to partially cover with chocolate. Give the strawberry a small shake as you withdraw it from the chocolate. When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on cookie sheet lined with waxed paper or parchment. Repeat with the rest of the strawberries.
Either put strawberries in the refrigerator or set aside to allow the chocolate to harden (about 30 minutes). Transfer fruit onto a serving platter to serve.
As I mentioned, you can add 1/8 tsp ground ancho chile powder into the chocolate/cream mixture. Gives it a little kick!