* Exported from MasterCook *   Chocolate Strawberries Recipe By :David J Rust Serving Size : 24 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   8 oz. Semi-sweet block chocolate   1 Tbsp. Butter   1/4 tsp. Vanilla Extract   4 Tbsp. Heavy Whipping Cream (perhaps more)   2 Tbsp. Confectioner's Sugar   24 Fresh Strawberries   Non-stick spray -- optional Over low heat, put chopped chunks of chocolate into a sauce pan and add the butter, stirring slowly. Melt the two together, folding carefully. In a bowl, dissolve the sugar into the cream. If the sugar does not all dissolve, keep adding cream until it does. Once liquid, add the vanilla and cream mixture and fold it in. You may add more cream if the chocolate looks too thick and hard. Lay some wax paper on a cookie sheet and spray it with a non-aerosol non-stick spray (optional). You may butter the wax paper otherwise. Take each washed strawberry by the green top and lightly turn it in the melted chocolate; coating each one in a layer of chocolate. Let the drips fall from it back into the sauce pan. Continue to coat the strawberry until you think it looks good. (Remember to leave some chocolate for the other strawberries). Place each strawberry on the wax paper and place the tray in your refrigerator for 20-30 minutes. Serve cold. Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - Per serving: 77 Calories (kcal); 4g Total Fat; (44% calories from fat); trace Protein; 11g Carbohydrate; 10mg Cholesterol; 39mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu   * Exported from MasterCook *   Chocolate Strawberry Cones Recipe By :Adapted from Mackley & Handslip Serving Size : 12 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   3 tablespoons all-purpose flour   1 tablespoon unsweetened cocoa powder   1/4 cup sugar   1 egg white   2 tablespoons unsalted butter -- melted   2 tablespoons chopped pistachios   Filling:   1 cup whipping cream   2 tablespoons Framboise (Raspberry liquor)   4 ounces strawberries -- hulled Preheat oven to 400 F (205° C). Grease and flour 3 baking sheets. Sift flour and cocoa into a medium-sized bowl; stir in sugar. Make a well in center. Add egg white and butter and beat until smooth. Place spoonfuls of mixture onto prepared baking sheets, spacing well apart, and spread out thinly to 4-inch circles. Sprinkle with nuts. Bake in preheated oven 4 to 6 minutes. Remove with palette knife and curl each around a cornet mold, holding in position until set. Remove from molds. To prepare filling, in a small bowl, whip whipping cream and Framboise until thick. Spoon 1/4 of whipped cream into a pastry bag fitted with a large fluted nozzle. Slice strawberries and reserve 12 slices. Fold remaining strawberry slices into remaining whipped cream and spoon into chocolate cones. Pipe a rosette of whipped cream on each and decorate with a strawberry slice. Note: The mixture makes 15 cones which allows for 3 breakage's. Only bake 3 circles at a time or they will begin to set before you have time to roll them up. PastryWiz Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 9g Total Fat; (72% calories from fat); 1g Protein; 7g Carbohydrate; 32mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu   * Exported from MasterCook *   Chocolate Strawberry Fondue Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1/2 pound unsweetened and semi-sweetened chocolate,   broken into small pieces   2 1/2 cups fine sugar (icing sugar)   dash salt   2 cups heavy cream   3/4 cup butter, cut into small pieces   2/3 cup fruit liqueur 1. Place all ingredients, except the liqueur, in a double boiler; cook while stirring until chocolate and butter have melted and the sugar is dissolved. 2. Before serving, stir in liqueur until well blended. 3. Serve with fresh strawberries ready for dipping. Stir in liqueur just before serving. If there are leftovers serve over ice cream. Recipes courtesy of the Ontario Berry Growers Association. For more information on Ontario berries call 1-800-263-3262 or visit their web-site at www.ontberries.com Cuisine: "Strawberries" Source: "Ontario Berry Growers Association [ www.ontberries.com ]"   - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu Strawberry Central | Strawberry History | Strawberry Tips | Strawberry Recipes