Chocolate covered strawberries with Vanilla Sweetend Whipped Cream
I took these chocolate covered strawberries to the movies last night...everyone loved them.
2 cups medium-large strawberries
1/2 cup semi sweet chocolate chips or white baking chocolate
1 teaspoon shortening or vegetable oil.
1. Gently rinse strawberries and dry on paper towels (Berries MUST be completely dry). Line cookie sheet with waxed paper.
2. Heat choclate chips and shortening in saucepan over LOW heat, stirring frequently, until chocolate is melted.
3. Dip lower half of strawberry into chocolate mixture, allow excess to drip back in saucepan. Place on cookie sheet.
4. Refrigerate uncovered about 30 min. or until chocolate is firm or ready to serve. Store covered in refrigerator so choclate does not soften.
(I dipped all the strawberries in semi sweet chocolate...let them harden in fridge, then I melted white chocolate, and drizzled that over the regular chocolate...it looked nice...but you have to work FAST with the white chocolate, it clumps up very very quickly (at least that's what happened to me![]()
)
Flavored Sweetend Whipped Cream:
Beat 1 cup of whipping (heavy) cream, 3 tablespoons granulated or powdered sugar (I use powdered) and 1 teaspoon of vanilla in chilled medium bowl with electric mixer of high speed until soft peaks form.
Instead of vanilla you can substitute the following:
1 teaspoon grated lemon or orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1/2 teaspoon rum extract
1/2 teaspoon maple extract
2 cups medium-large strawberries
1/2 cup semi sweet chocolate chips or white baking chocolate
1 teaspoon shortening or vegetable oil.
1. Gently rinse strawberries and dry on paper towels (Berries MUST be completely dry). Line cookie sheet with waxed paper.
2. Heat choclate chips and shortening in saucepan over LOW heat, stirring frequently, until chocolate is melted.
3. Dip lower half of strawberry into chocolate mixture, allow excess to drip back in saucepan. Place on cookie sheet.
4. Refrigerate uncovered about 30 min. or until chocolate is firm or ready to serve. Store covered in refrigerator so choclate does not soften.
(I dipped all the strawberries in semi sweet chocolate...let them harden in fridge, then I melted white chocolate, and drizzled that over the regular chocolate...it looked nice...but you have to work FAST with the white chocolate, it clumps up very very quickly (at least that's what happened to me
Flavored Sweetend Whipped Cream:
Beat 1 cup of whipping (heavy) cream, 3 tablespoons granulated or powdered sugar (I use powdered) and 1 teaspoon of vanilla in chilled medium bowl with electric mixer of high speed until soft peaks form.
Instead of vanilla you can substitute the following:
1 teaspoon grated lemon or orange peel
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon almond extract
1/2 teaspoon peppermint extract
1/2 teaspoon rum extract
1/2 teaspoon maple extract
