Chocolate Covered Strawberry Christmas Trees Recipe 465

CHOCOLATE COVERED STRAWBERRY CHRISTMAS TREES

Steps:

• Set a heat proof bowl over a small pot of simmering water on the stovetop (double boiler). Slowly melt the candy melts in the bowl, stirring occasionally. Do not allow moisture to come in contact with the candy.
• Spoon or pipe a small amount of icing onto the top of each Oreo. This will adhere the strawberry to the cookie base.
• Once candy melts are fully melted, turn the heat to low while you dip the strawberries using a toothpick inserted into the cut end.
• Shake off excess candy coating gently. Using a second toothpick inserted into the pointed end of the dipped strawberry, carefully place the strawberry on top of the icing on the Oreo.
• Decorate with sprinkles and a candy star while the candy coating is still wet. It will usually dry in about 10 minutes.

CHOCOLATE COVERED STRAWBERRY CHRISTMAS TREES

Steps:

• Rinse strawberries and gently pat them dry. Make a clean slice from the base of each strawberry to remove the stem and create a base for the bottom of the strawberry "tree."
• Place candy melts in the top pan of a double boiler. Heat over simmering water, stirring frequently, until candy melts are smooth. Remove from over the simmering water. Dry the bottom of the pan with a dishtowel.
• Use a toothpick or fork to dip the strawberry into the candy melt mixture. Tap off the excess candy from the strawberry. Use a second fork to lift the strawberry from the dipping tool and onto the center of a cookie. You can also place a small dollop of the melted candy onto the center of the cookie before setting the cut side of the strawberry down.
• Sprinkle nonpareils over the dipped strawberry and place a star on top before the candy hardens.
• Reheat candy melts as needed to keep the mixture dippable.

CHOCOLATE COVERED STRAWBERRY CHRISTMAS TREE

Steps:

• In a microwave-safe bowl or double boiler, melt the candy melts completely and stir until no lumps remain.
• Add in the vegetable oil and stir until smooth.
• Dip strawberry in mixture and coat entirely. Gently place on parchment paper, garnish with sprinkles and let harden. Repeat this step for remaining strawberries.
• Starting at the bottom of the cone and moving upward toward the top, insert a toothpick into the cone and then stick a chocolate covered strawberry on to the toothpick with the strawberry stem facing the cone.
• Cover the bottom of the cone and continue working upwards circling the cone.
• For the top, place a strawberry stem down towards the tip of the cone.
• Roll out yellow fondant with rolling pin and cut out a 1/4" thick star shape. Insert a toothpick through the middle so that it can stand and insert onto the tip of the top straw-berry.
• Insert mint leaves in between the strawberries to cover open spaces.
• Enjoy!

CHOCOLATE STRAWBERRY TREE RECIPE

Steps:

• In the microwave, melt the almond bark. Take 3 quarts of the strawberries and dip individual strawberries half-way into the chocolate and set on waxed paper to dry in the refrigerator. To assemble trees: Starting at the bottom, toothpick 1 plain strawberry (stem side in) into styrofoam, then toothpick a chocolate strawberry (stem side in) into Styrofoam. Alternate plain and chocolate moving around the tree until it is covered with strawberries. Top the tree with 1 strawberry facing up vertically.

GOURMET CHOCOLATE-COVERED STRAWBERRIES

Steps:

• Wash strawberries thoroughly. Dry carefully by patting gently with paper towels.
• Place chocolate chips into small, microwaveable bowl with tall sides.
• Heat bowl in the microwave on High for 30 seconds. Remove bowl; stir chips with spoon. Return bowl to microwave; and continue to microwave on High for an additional 30 seconds; stir. Repeat just until chocolate is melted.
• Working with one strawberry at a time, dip into the melted chocolate by holding the stem between your fingers.
• Slowly pull the strawberry from the chocolate (allowing excess chocolate to run off); place on a piece of parchment paper to dry.
• Immediately decorate the chocolate-covered strawberry with your favorite sprinkles.
• Allow the chocolate to cool and harden at room temperature. Serve immediately or store tightly covered in refrigerator for up to 24 hours.

STRAWBERRY HOLIDAY TREE

Steps:

• *Need 12x4-inch (or larger) Styrofoam cone and toothpicks.
• To prepare cone, wrap completely with parchment paper, using toothpicks to hold parchment in place. Set cone on the center a festive serving platter.
• In a medium bowl, place chocolate and coconut oil in a double boiler or heatproof bowl set over barely simmering water. Heat chocolate, stirring occasionally, until completely melted, then remove from heat.
• Working one at a time and starting with the largest berries at the bottom, dip the cut stem side of the strawberry into the chocolate then place it onto the parchment wrapped cone. Repeat process, placing the berries in rows and stacking them on top of each other to reach the top of the tree.
• Once all of the berries are placed on the cone, arrange mint sprigs in the spaces between the berries. Place confectioners sugar in a sifter and tap around the tree to dust with sugar.

CHOCOLATE CHRISTMAS TREES

Steps:

• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and cool slightly.
• Line a baking sheet with parchment paper. Spoon melted chocolate into a small resealable plastic bag and cut off a small corner.
• Pipe Christmas tree shape onto the parchment paper and allow to harden in a cool place overnight.
• Once the chocolate has hardened, carefully remove chocolate trees from paper and use to decorate Christmas cakes or desserts.