Chocolate-Dipped Strawberries - Lakeland Cooks!
107.2 هزار بار بازدید -
13 سال پیش
-
Ingredients: 2 pints strawberries, with
Ingredients:
2 pints strawberries, with stems if possible
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
6 tablespoons butter
Directions:
Wash strawberries and pat dry. Set them aside and allow to come to room temperature.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Remove double boiler from heat. Stick a toothpick into the stem end of each strawberry. Hold the other end of the toothpick as you dip the strawberry into the warm chocolate mixture. Cover about two-thirds of each strawberry with chocolate. Allow excess chocolate to drip off into bowl. Stick the toothpick into a large piece of Styrofoam. When all strawberries have been dipped, put them into the refrigerator for about an hour or until the chocolate is set.
Sue's Tips:
Leave the stems or the leaves on the strawberries. They make it easier to grip the chocolate-covered strawberry when eating. The green color also makes the chocolate strawberry look very pretty.
Be sure to use semi-sweet or bittersweet chocolate for dipping. Dark chocolate's richness contrasts with the sweetness of ripe strawberries and will prevent a too-sweet taste.
Make your own double boiler with a glass bowl set over a pot of simmering water. When you remove it from the stove to start dipping, the warm water underneath the bowl will keep the chocolate mixture at a perfect consistency for dipping.
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This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.
http://lptv.org
Aired July 7, 2005
2 pints strawberries, with stems if possible
1 1/2 cups semi-sweet chocolate chips
2 tablespoons light corn syrup
6 tablespoons butter
Directions:
Wash strawberries and pat dry. Set them aside and allow to come to room temperature.
Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
Remove double boiler from heat. Stick a toothpick into the stem end of each strawberry. Hold the other end of the toothpick as you dip the strawberry into the warm chocolate mixture. Cover about two-thirds of each strawberry with chocolate. Allow excess chocolate to drip off into bowl. Stick the toothpick into a large piece of Styrofoam. When all strawberries have been dipped, put them into the refrigerator for about an hour or until the chocolate is set.
Sue's Tips:
Leave the stems or the leaves on the strawberries. They make it easier to grip the chocolate-covered strawberry when eating. The green color also makes the chocolate strawberry look very pretty.
Be sure to use semi-sweet or bittersweet chocolate for dipping. Dark chocolate's richness contrasts with the sweetness of ripe strawberries and will prevent a too-sweet taste.
Make your own double boiler with a glass bowl set over a pot of simmering water. When you remove it from the stove to start dipping, the warm water underneath the bowl will keep the chocolate mixture at a perfect consistency for dipping.
-----------------------------
This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.
http://lptv.org
Aired July 7, 2005
13 سال پیش
در تاریخ 1390/03/25 منتشر شده
است.
107,224
بـار بازدید شده