CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT: The Perfect Edible Easter Centerpiece

Photo Credit: Driscoll's

Searching for the Perfect Edible Easter Centerpiece? You've found it! These Chocolate Covered Strawberry 'Carrots' in Chocolate Dirt are adorable and easy to make. Thanks once again to Driscoll's Strawberries for the recipe and for their always perfect strawberries! These Chocolate Covered Strawberry Carrots in Chocolate Dirt are also great for a Spring Table!

This has to be the best presentation I've seen in awhile. I actually use these little tin buckets for my succulents, so I have plenty. Don't have tin buckets? You can use small mason jars.

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Pudding 
1 cup sugar
4 Tbsp unsweetened cocoa powder
1/2 tsp salt
2 tsp pure vanilla extract
8 ounces bittersweet chocolate
4 cups whole milk, divided
6 Tbsp cornstarch

Dirt Topping
2 cups chocolate wafer cookie crumbs (about 40 cookies) You can also use Oreos.

Strawberry Carrots 
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)

Directions

Pudding 
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.

Preparing strawberries
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 chocolate covered strawberry to center. Serve immediately.

DARK CHOCOLATE RASPBERRY CREAM PIE: Raspberry Cream Pie Day!

If you've been following my blog, you know I have a soft spot for Driscoll's Berries. They're always sweet, they're always good. And that's what led me to today's recipe. This recipe for Dark Chocolate Raspberry Cream Pie is on the Driscoll's website. There are lots of other berry recipes you'll want to check out, but for today's food holiday, Raspberry Cream Pie Day, you'll want to make this recipe for Dark Chocolate Raspberry Cream Pie!

DARK CHOCOLATE RASPBERRY CREAM PIE

Ingredients

Crust 

1 1/4 Cups chocolate wafer cookie crumbs 

3 Tbsp sugar 

4 Tbsp unsalted butter, melted 

Filling 

4 Ounces dark or semisweet chocolate 

2 Cups whole milk, divided 

4 Tbsp cornstarch 

1/2 Cup sugar 

2 Tbsp unsweetened cocoa powder 

2 Tsp vanilla extract 

Pinch salt 

Topping 

1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries 

3 Tablespoons sugar 

1 Cup heavy cream 

2 Tbsp confectioner's sugar 

1 Tsp vanilla extract 

Directions

Crust 

Preheat oven to 350°F. Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool. 

Filling 

Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight. 

Raspberry Puree 

Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until disolved. 

Topping 

Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.

CHOCOLATE STRAWBERRY SHORTCAKE: National Strawberry Shortcake Day!

Today is National Strawberry Shortcake Day. There's something about strawberries, whipped cream, and shortcake that says Summer! This recipe for Chocolate Strawberry Shortcake is the bomb!

A definition ... There are several different types of shortcake or pastries known as shortcake. First there are scones and biscuits -- perfect for Strawberry Shortcake. And, then there are sponge cakes like those little spongy cups you get at the supermarket, also good, just different. And, of course, there's just plain cake which can be chocolate! All these 'cakes' are quick to make and taste great with strawberries and whipping cream. Of course, for me, the shortcake should always be chocolate. As always, your cakes are only as good as the chocolate you use!

A bit of history... No one really knows exactly when the first strawberry shortcake was made. Shortcake, itself, is a European invention that goes back at least to the late 1500s. Strawberries have been around for over 2000 years. But putting strawberries and shortcake together is an American tradition. Strawberry Shortcake parties became popular in the United States around 1850 with the earliest recipe in 1847. Strawberries were so popular that people talked about strawberry fever. Advertisements and articles about strawberry shortcake, caused more and more demand. Harpers Magazine in 1893 said, "They give you good eating, strawberries and short-cake-- Ohh My!"

Here's a great recipe for Chocolate Strawberry Shortcake adapted from Rhoda Peacher at Hobbyfarms.com

A tip from Lynda King at Hobbyfarms: one of the best ways to prepare berries for shortcake is to bruise them with a potato masher. You don’t want all the berries mashed, but you want most of them bruised sufficiently to yield their juice into the mixture. If needed, add sugar or honey to taste, depending on your preference, and chill for a few hours before serving.

CHOCOLATE STRAWBERRY SHORTCAKE

Ingredients

Shortcake
2 cups all-purpose flour
1/2 cup sugar
2/3 cup Dutch process cocoa powder
3 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter
1 cup + up to 2 Tbsp milk

Filling
4 to 5 cups fresh strawberries
1/4 cup sugar
1 cup whipping cream, whipped

Directions
Preheat oven to 400 degrees F.
Grease two 8-inch round cake pans.

In large bowl, combine flour, 1/2 cup sugar, cocoa powder, baking powder, and salt.
Using pastry blender, cut butter into mixture until consistency resembles coarse crumbs.
Stir in 1 cup milk with fork until mixture is just moistened (you may need to add extra milk for the mixture to blend evenly).
Using your fingers, spread into prepared pans.
Bake at 400 degrees F for 15 minutes, or until cake begins to pull away from sides of pans.
Cool 15 minutes; remove cakes from pans. Cool completely.
Reserve five whole strawberries for garnish.
Wash, hull, and halve remaining strawberries.
In large bowl, combine halved strawberries and 1/4 cup sugar.
Place 1 shortcake bottom-side up on serving plate.
Top with half of strawberries and half of whipped cream.
Drizzle with a few tablespoons of chocolate sauce, to taste.
Place the other shortcake on top of this, right-side up.
Top with remaining prepared strawberries and whipped cream.
Garnish with reserved whole strawberries.

Want to drink your Chocolate Strawberry Shortcake?

CHOCOLATE STRAWBERRY SHORTCAKE COCKTAIL

1 shot amaretto
1 shot creme de cacao
2 double shots of fresh strawberry puree
2 double shots of cream

Add several ice cubes, 2 double shots of fresh strawberry puree, 2 double shots of cream, add one shot of amaretto and one shot of creme de cacao. Blend for 1 min until mixture is thick. Pour into a martini glass.

Garnish with a whole strawberry or rim the glass with crushed chocolate--or both!

Happy Strawberry Shortcake Day!

BLACK BOTTOM RASPBERRY CREAM PIE: National Raspberry Cream Pie Day!

Today is National Raspberry Cream Pie Day, and what's raspberry cream pie without chocolate? For this recipe, the cream portion of the pie is Chocolate Pudding!

This recipe is from Bon Appetit (July 2004) aka Epicurious for Black Bottom Raspberry Cream Pie. The "black bottom" is a layer of chocolate pudding.. and as a bonus there's a chocolate cookie crust. I'm all about chocolate. Be sure and chill the pie overnight before adding the topping.

As far as berries go, any great organic raspberry works. I love Driscoll's raspberries because they're always good. This is raspberry season, so pick up a few pints today and make this incredible pie to celebrate.

FYI: This recipe is also a great black bottom 'anything' recipe: bananas and other fruit go very well with it, too.

Black Bottom Raspberry Cream Pie 

Crust
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup unsalted butter, melted
1/4 cup sugar

Filling
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 Tbsp cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 Tbsp unsalted butter

Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 Tbsp powdered sugar
1/2 tsp pure vanilla extract

For crust:
Spray 9-inch-diameter glass pie dish with nonstick spray. 

Blend cookie crumbs, butter, and sugar in medium bowl. 

Press mixture evenly over bottom and up sides (not on rim) of prepared dish.

Chill crust 30 minutes.

Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool before filling.

For filling:
Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. 

Gradually add 1/4 cup milk, whisking until cornstarch dissolves. 

Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. 

Stir over medium-high heat until pudding thickens and boils, about 8 minutes. 

Remove from heat. 

Add chocolate and butter; whisk until melted and smooth. 

Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.

For topping:
Peel plastic wrap off pie. 

Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). 

Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. 

Arrange remaining berries atop cream. 

Chill pie at least 1 hour and up to 4 hours.

 

BLUEBERRY CHOCOLATE CHIP MUFFINS: National Muffin Day!

Today is National Muffin Day, so let's celebrate. I'm posting two recipes for Blueberry Chocolate Chip Muffins, my favorite! I'm a major blueberry person from way back, even before I knew they were healthy with antioxidants and flavonoids and vitamins. I grew up back East, and when we went to the 'country,' my Aunt Annie used to take us blueberry  picking in the woods. It was great fun. We'd all come back with blue-stained hands and mouths. Those blueberries were small and juicy and sweet just as wild blueberries should be. I still crave blueberries. I love Driscoll's fresh Blueberries. They're always good, especially the new Limited Edition "Sweetest Batch" Blueberries. If you don't have fresh blueberries at your market, you can use frozen blueberries. I usually freeze my own, but wild blueberries from Maine at Trader Joe's are very tasty, but don't defrost before you put them in the muffins.

For National Muffin Day, use fresh blueberries in these muffin recipes. I am partial to plain muffins with blueberries and chocolate chips, so the first recipe is the one I use. But since this is a chocolate blog, I found a recipe for chocolate blueberry muffins, too. I haven't made that one, so let me know what you think if you do. It comes from a very reputable source.

Here's my recipe for Blueberry Chocolate Chip Muffins. I like my muffins firm with a crusty top and soft inside--and not too sweet. I think you'll like these. I use a 1/2 cup of sugar, but if you want them a little sweeter use 3/4 cup. Don't want your blueberries to sink to the bottom? Dust them with flour before putting them in the batter.

Blueberry Chocolate Chip Muffins

Ingredients
1 1/2 cups flour
1/2 cup white sugar
pinch of salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
1/3 cup whole milk
fresh blueberries (maybe a cup?)
dark chocolate chips

Directions
Preheat oven to 400. Grease your muffin tin or use liners.
Combine flour, sugar, salt, and baking powder. Make a well in the center.
Put oil into a 1 cup measuring cup; add the egg (already whipped), and enough milk to fill cup to brim. Pour into the well and mix with flour mixture. Do not overmix.
Stir in blueberries and as many of the chocolate chips as you'd like. I like a lot, but you want to also be able to taste the blueberries--and the muffin, itself.
Fill muffin cups right to top.
Bake for 20-25 minutes in preheated oven-- or until done.

So that's my favorite, but for those who want a chocolate muffin with blueberries, here's a recipe from Yankee Magazine. As I mentioned, I haven't tried this yet, but it looks easy and good.

Chocolate Blueberry Muffins

Ingredients
1/2 cup unsalted butter
3 ounces unsweetened or very dark chocolate
1 cup sugar (I'd probably use less)
1 egg, slightly beaten
1 cup buttermilk
2 tsp vanilla
2 cups flour
1 tsp baking soda
1 cup fresh blueberries
2 ounces semisweet chocolate, melted

Directions
Preheat oven to 375 degrees F. In medium saucepan, melt butter and unsweetened chocolate over medium heat until smooth. Remove from heat and cool slightly. Stir in sugar, egg, buttermilk, and vanilla. In small bowl, combine flour and baking soda. Gently combine with liquid ingredients. Fold in blueberries. Spoon batter into well-greased muffin cups, filling to top. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Transfer muffins to wire rack to cool. Drizzle cooled muffins with semisweet chocolate.

Have a great Blueberry Muffin Day--make it Chocolate!

CHOCOLATE RASPBERRY TART: National Raspberry Tart Day

Today is Raspberry Tart Day. I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I love raspberries!

So in honor of the day, here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, I make a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallow fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely have an upper crust.

For the jam at the end, I use Bonne Maman Raspberry Preserves, one of my favorites.

CHOCOLATE RASPBERRY TART!

Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use spatula to scrape down bowl and beat another minute if there are lumps of butter. Add egg yolk, beat well, and scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough comes together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl. Use spatula to incorporate anything not mixed in.
Put dough in tart pan with removable bottom (or pie pan, if that's all you have). Press dough evenly along bottom and up sides of pan. (as with any pie dough, if it isn't working for you, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge for 30 minutes. 
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15 minutes. Remove from oven and use any leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (in fridge, if you have to).
Put aside Tbsp of jam in small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is firm. Remove from fridge and arrange raspberries on top of tart.
Mix reserved Tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny).
Serve immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES: National Chocolate Pudding Day

Today is National Chocolate Pudding Day, and what could be better than Chocolate Pudding with Strawberry Roses. Here's a recipe from Driscoll's, my favorite berry people, for Dark Chocolate Pudding with Strawberry Roses. I'm a rose aficionado, a chocoholic, and a strawberry fiend, so this is the perfect dessert for me, and I know you'll love it, too. The technique for creating strawberry roses is awesome and easy. It really elevates the chocolate pudding both in beauty and taste.

These Strawberry Roses are also great to top Strawberry Short Cake. There are all kinds of uses. Thanks, Driscoll's Berries for the instructions.


DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES

Pudding 
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves

Directions

Pudding
Melt Chocolate.
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping 
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.
Serve immediately.

Photo: Driscoll's

STRAWBERRY EXTRA-CHOCOLATEY BROWNIES: California Strawberry Day

Today is California Strawberry Day. It's also the first day of Spring, so it's a great day to celebrate! California is the nation's leading producer of strawberries. The coast of California has a unique environment with its western ocean exposure with moderate temperatures year round -- warm sunny days and cool foggy nights - the perfect combination for growing delicious, beautiful strawberries!

Last year on California Strawberry Day, I posted a recipe for Strawberry Chocolate German Pancake. I've also posted recipes for Chocolate Strawberry Shortcake, Chocolate Covered Stuffed Strawberries, and 'regular' Chocolate Covered Strawberries. There have been others, too.

Visit California Strawberries for more facts, recipes, and apps.

I find that in the market, I can always depend on Driscoll's for fresh delicious California Strawberries, so it's no surprise I consult their website for special strawberry recipes (and other berries). In this recipe for Strawberry Extra-Chocolatey Brownies (recipe adapted from Driscoll's website), chopped strawberries add a fresh touch of fruity tartness to rich fudgy brownies. This is a quick and easy recipe. Use the finest ingredients-- California Strawberries, the best chocolate-- and you'll have a winner!

Strawberry Extra-Chocolatey Brownies

Ingredients
1 pkg. Driscoll’s Strawberries
4 oz. Unsweetened chocolate (I use Guittard)
1/2 cup butter (1 stick)
1- 1/4 cup Granulated sugar
2 Eggs
1 tsp Vanilla
2/3 cups All-purpose flour
1/2 cup Dark Chocolate chips or chopped Dark chocolate

Directions
Preheat oven to 350°F. Butter 12 muffin cups, or coat with cooking spray.
Rinse and dry strawberries. Stem and chop 8 ounces berries (half the container, 1-1/2 cups chopped), reserving the smallest berries for garnishing.
Place chocolate and butter in a medium mixing bowl. Microwave on medium power 2-3 minutes until butter is melted; stir until chocolate is completely melted. (or melt in a double boiler)*
Stir in sugar, eggs and vanilla.
Mix in flour, chopped strawberries, stirring just until combined.
Scoop batter into muffin cups, filling one half full.
Bake 15-17 minutes until brownies are just set on top and no longer shiny. Remove from oven and sprinkle about 1-1/2 teaspoons chocolate chips (or chopped chocolate) on tops. Return to oven 1-2 minutes until chocolate softens. Spread chocolate with the back of a teaspoon or knife.
Cool completely in pan. Run a knife around edges and lift to remove from pan. Before serving, halve remaining strawberries and place one on top of each brownie.

Pan Brownies Variation
Use an 8-inch square pan instead of muffin pan. Bake 25-30 minutes as directed above. At end of bake time sprinkle chocolate chips on top; return to oven for 1-2 minutes. Evenly spread chocolate. Cool. Cut into squares and garnish with strawberries.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES: National Pudding Day

Today is National Chocolate Pudding Day, and what could be better than Chocolate Pudding with Strawberry Roses. Here's a recipe from Driscoll's, my favorite berry people for Dark Chocolate Pudding with Strawberry Roses. Being a rose afficiando (I have over 100 rose bushes in my garden), I meant to re-post this earlier. The technique for creating strawberry roses is awesome and easy. It really elevates the chocolate pudding both in beauty and taste.

These Strawberry Roses are beautiful to put on top of Strawberry Short Cake, too. There are all kinds of uses. Here's the recipe and instructions for Dark Chocolate Pudding with Strawberry Roses.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES

Pudding 
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves

Directions

Pudding
Melt Chocolate.
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping 
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.
Serve immediately.

Photo: Driscoll's

Chocolate Covered Strawberry 'Carrots' in Chocolate Dirt: Perfect Easter Centerpiece

Photo Credit: Driscoll's

Searching for the Perfect Edible Easter Centerpiece? You've found it! These Chocolate Covered Strawberry 'Carrots' in Chocolate Dirt are adorable and easy to make. Thanks once again to Driscoll's Strawberries for the recipe and for their always perfect strawberries! These Chocolate Covered Strawberry Carrots in Chocolate Dirt are also great for a Spring Table!

This has to be the best presentation I've seen in awhile. I actually use these little tin buckets for my succulents, so I have plenty. Don't have tin buckets? You can use small mason jars.

CHOCOLATE COVERED STRAWBERRY 'CARROTS' IN CHOCOLATE DIRT

Pudding 
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

Dirt Topping
2 cups chocolate wafer cookie crumbs (about 40 cookies)

Strawberry Carrots 
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)

Directions

Pudding 
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.

Preparing strawberries
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 chocolate covered strawberry to center. Serve immediately.

Mixed Berry Chocolate Molten Cakes

Berries are at the Farmers Markets, the roadside stalls, and in your garden. Throughout the year, though, Driscoll's brings berries to my table. I can always depend on the quality of their organic berries. So, if you're at the market and you find their berries, you know they'll be good.

Driscoll's has a great website with terrific berry recipes. This was Recipe of the Month a few years ago, and I love it! I've made lava cake before (Molten cake is the same thing), and putting the berries inside the 'lava' is fabulous. It's that surprise bite of berries with oozing dark chocolate that makes this so good.

There are so many ways to combine Chocolate and Berries, and Driscoll's fabulous recipe for
Mixed Berry Chocolate Molten Cakes is a keeper! 

Another good thing about this recipe is that these Mixed Berry Chocolate Molten Cakes only take 15 minutes to prepare and 15 minutes to cook. As you know, I am all about easy, and this is both simple to make and delicious. I've made a few adaptations, but really the recipe is so good as is.

Mixed Berry Chocolate Molten Cakes

Ingredients
8 ounces dark chocolate, 65-85% cacao fair trade, chopped
5 Tbsp unsalted butter, plus butter for ramekins
3 large eggs
1/4 cup granulated sugar
1 tsp Madagascar vanilla
2 Tbsp unsweetened dark cocoa powder
6 ounces Driscoll’s Raspberries
6 ounces Driscoll’s Blackberries
6 ounces Driscoll’s Blueberries

Vanilla ice cream or Whipped Cream with just a dash of sugar

Directions
Preheat oven to 375°F.
Generously coat 6 ramekins or custard cups with butter (be generous because you'll be unmolding them)
Melt chocolate and 5 Tbsp butter in a medium-size microwave-safe bowl on medium power for 2 minutes, stirring after 1 minute -- or in a double boiler or saucepan on top of a saucepan of simmering water. I usually don't melt chocolate in the microwave.
Return to microwave if needed, stirring until completely melted. Do not overheat.
Beat eggs, sugar, and vanilla until lemon colored and about tripled in volume, 3-5 minutes with an electric mixer.
Stir cocoa powder and half the egg mixture into melted chocolate.
Gently fold chocolate-egg mixture into remaining eggs until thoroughly blended, but still fluffy.
Pour half the batter into prepared ramekins (about 3 tablespoons each).
Place 3-4 raspberries or blackberries in centers. Top berries with remaining batter. (Can cover at this point and refrigerate up to 24 hours before baking.)
Bake 13 -15 minutes (16-18 minutes if refrigerated) until puffed and slightly cracked on edges and centers are still moist.
Cool 2 minutes. Run a knife around edges.
Using hotpads, invert cakes onto dessert plates. Surround with remaining berries.
Serve warm with ice cream or whipped cream.

Photo: Driscoll's Berries

Dark Chocolate Pudding with Strawberry Roses

Photo: Driscoll's

The other day I was at a food event and one of the caterers served chocolate pudding, decorated with fresh strawberries. I was going to ask for the recipe when I remembered that Driscoll's, my favorite berry people, had posted a wonderful Dark Chocolate Pudding recipe with Strawberry Roses. Being a rose aficiando (I have over 130 rose bushes in my garden), I meant to re-post this earlier. The technique for creating strawberry roses is awesome and easy. It really elevates the chocolate pudding both in beauty and taste.

I recently made these Strawberry Roses to put on top of Strawberry Short Cake. So there are all kinds of uses. Here's the recipe and instructions for Dark Chocolate Pudding with Strawberry Roses.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES

Pudding 
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves

Directions

Pudding
Melt Chocolate.
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping 
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.
Serve immediately.

Chocolate Raspberry Tart: Raspberry Tart Day!

Today is Raspberry Tart Day, not to be confused with Raspberry Cream Pie Day! For that holiday I posted a recipe for Black Bottom Raspberry Cream Pie! I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I love raspberries!

So in honor of the day, here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, it has a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallow fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely have an upper crust.

For the jam at the end, I use Bonne Maman Raspberry Preserves, one of my favorites. Of course, if you have your own raspberry or strawberry jam, use that!

CHOCOLATE RASPBERRY TARTE!

Ingredients
4 ounces sweet butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use spatula to scrape down bowl and beat another minute if there are lumps of butter. Add egg yolk, beat well, and scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough comes together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl. Use spatula to incorporate anything not mixed in.
Put dough in tart pan with removable bottom (or pie pan, if that's all you have). Press dough evenly along bottom and up sides of pan. (as with any pie dough, if it isn't working for you, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge for 30 minutes. 
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15 minutes. Remove from oven and use any leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (in fridge, if you have to).
Put aside Tbsp of jam in a small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is firm. Remove from fridge and arrange raspberries on top tart.
Mix reserved Tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny).
Serve immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.

Chocolate Covered Strawberry Carrots in Chocolate Dirt

Photo Credit: Driscoll's

Yesterday was California Strawberry Day, and I forgot to post this absolutely adorable recipe and presentation. Perfect for the Easter Table...and any time! So cute and easy to make. Thanks once again to Driscoll's Strawberries. They're always perfect! Recipe only slightly adapted!

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

Pudding 
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

Dirt Topping
2 cups chocolate wafer cookie crumbs (about 40 cookies)

Strawberry Carrots 
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)

Directions

Pudding 
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.

Preparing strawberries
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.

Black Bottom Raspberry Cream Pie

Tomorrow is National Raspberry Cream Pie Day, but I thought I'd get a jump on the holiday! What's a raspberry cream pie without chocolate? So for this recipe, the cream portion of the pie is Chocolate Pudding!

This recipe is from Bon Appetit (July 2004) aka Epicurious for Black Bottom Raspberry Cream Pie. The "black bottom" is a layer of chocolate pudding.. and as a bonus there's a chocolate cookie crust. I'm all about chocolate. Be sure and chill the pie overnight before adding the topping.

As far as berries go, any great organic raspberry works. I love Driscoll's raspberries because they're always good. This is raspberry season, so pick up a few pints today and make this incredible pie to celebrate. No time to make this delicious pie? Dance the Black Bottom! See video below.

FYI: This recipe is also a great black bottom 'anything' recipe: bananas and other fruit go very well with it, too.

Black Bottom Raspberry Cream Pie 

Crust
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies from one 9-ounce package)
1/2 cup sweet butter, melted
1/4 cup sugar

Filling
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 Tbsp cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 Tbsp sweet butter

Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract

For crust:
Spray 9-inch-diameter glass pie dish with nonstick spray. 

Blend cookie crumbs, butter, and sugar in medium bowl. 

Press mixture evenly over bottom and up sides (not on rim) of prepared dish.

Chill crust 30 minutes.

Preheat oven to 350°F. Bake crust until set, about 10 minutes, then cool.

For filling:
Combine sugar, cocoa, and cornstarch in heavy medium saucepan; whisk to blend well. 

Gradually add 1/4 cup milk, whisking until cornstarch dissolves. 

Whisk in remaining 2 1/4 cups milk, then egg yolks and egg. 

Stir over medium-high heat until pudding thickens and boils, about 8 minutes. 

Remove from heat. 

Add chocolate and butter; whisk until melted and smooth. 

Spread pudding in prepared crust. Press plastic wrap onto pudding to cover and chill pie overnight.

For topping:
Peel plastic wrap off pie. 

Cover chocolate layer with raspberries, pointed side up, pressing lightly into chocolate to adhere (some berries will be left over). 

Beat cream, sugar, and vanilla in medium bowl until peaks form; spread over berries on pie. 

Arrange remaining berries atop cream. 

Chill pie at least 1 hour and up to 4 hours.

And, the dance sensation that started it all: The Black Bottom.  In this video, the Varsity Drag title is in error. The Black Bottom replaced "The Charleston" as the next most popular dance of the 1920's. Released June 28, 1926. Written by Buddy De Sylva, Lew Brown and Ray Henderson.  Black bottom dancing was for the young and energetic. This song and style of dancing were popular in the1920's.