|Photo Credit: Driscoll's|
This has to be the best presentation I've seen in awhile. I actually use these little tin buckets for my succulents.
CHOCOLATE COVERED STRAWBERRY CARROTS IN CHOCOLATE DIRT
1 cup sugar
4 Tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp Madagascar vanilla extract
8 ounces bittersweet chocolate
4 cups whole milk, divided
6 Tbsp cornstarch
2 cups chocolate wafer cookie crumbs (about 40 cookies)
1 package (16 ounces) Driscoll's Strawberries(the 8 largest from the package for dipping)
11 ounces white chocolate (make sure it's 'real' white chocolate-made with cocoa butter)
Gel food coloring (red and yellow)
In double boiler melt bittersweet chocolate. Set aside.
Whisk together 1 cup milk and cornstarch.
Bring remaining 3 cups milk, sugar, cocoa and salt just to simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in melted chocolate and vanilla. Divide pudding between 8 food safe 6 oz stainless steel mini pail buckets or small 6 - 8 oz jars or glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.
Rinse and dry strawberries. You do not want water on the berries when you dip them in chocolate. For best results berries should be at room temperature for dipping to ensure that the chocolate will adhere to berry.
Melting the Chocolate
To melt chocolate on stovetop, put white chocolate in double boiler (or saucepan over saucepan) over simmering water.
Dipping and Decorating
Line baking sheet with wax paper or parchment paper. Once chocolate has melted, add 4 drops of yellow gel food color and 4 drops of red food gel color and stir well until thoroughly blended into chocolate.
Holding strawberry by green leaves, dip it into chocolate swirling the strawberry until coated. Coat about 3/4 of the way up the strawberry leaving some strawberry showing. Shake off excess chocolate and place on prepared baking sheet to set.
After dipping strawberries, take remaining chocolate and gently reheat until fully melted again. Prepare pastry bag fitted with piping tip and fill bag with remaining chocolate. With berries lying on baking sheet, start at tip of each berry and pipe lines half way across strawberry, alternating starting from left, then right until up to chocolate line below the calyx (strawberry stem). Repeat with remaining berries. If you don't have a pastry bag, you can dip fork into the melted chocolate and drizzle the lines on--or you can use a ziploc with corner cut out.
Place decorated strawberries in refrigerator until chocolate is firm.
Before serving, remove plastic wrap from pudding and sprinkle tops of each pudding with cookie crumbs.
Once finished add the chocolate covered strawberry to the center. Serve immediately.