CHOCOLATE STRAWBERRY HEARTS
Provided by Food Network
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 3
Steps:
- Put the chocolate and coconut oil in a glass bowl over a pot of simmering water to melt.
- While the chocolate is melting, cut the strawberries in half from top to bottom. Slice a little "v" shape into the middle of each half, in order to turn them into hearts. Place on a paper towel-lined plate to dry for 5 minutes.
- Pierce each strawberry half on a slight diagonal with a wooden skewer or long toothpick (to look like an arrow going through). Dip the strawberries into the melted chocolate, covering them entirely. Refrigerate until set, 30 minutes to 1 hour.
CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY
Raise a glass to this bubbly dessert! Soak fresh strawberries in champagne, dip them in white chocolate, then decorate with edible gold. These make a sweet surprise for someone special, or the perfect addition to a festive gathering.
Provided by Betsy Carter
Categories Desserts
Time 13h
Yield 12 servings
Number Of Ingredients 7
Steps:
- In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
- Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
- Line a baking sheet with parchment paper.
- Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
- Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
- While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
- Transfer to the refrigerator to set for 30 minutes, up to overnight.
- Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
- Enjoy!
Nutrition Facts : Calories 135 calories, Carbohydrate 13 grams, Fat 6 grams, Fiber 0 grams, Protein 1 gram, Sugar 12 grams
HEART-SHAPED CHOCOLATE STRAWBERRY CAKE
The easiest (and most delicious) way to say I love you this Valentine's Day!
Provided by Stephanie Wise
Categories Dessert
Time 1h25m
Yield 14
Number Of Ingredients 11
Steps:
- Heat oven to 350°F for shiny metal pan or 325°F for dark, nonstick or glass pan. Grease and flour bottoms and sides of 2 heart-shaped pans (or two 9-inch round cake pans or three 8-inch round cake pans).
- Prepare cake ingredients as directed on cake mix box. Divide batter evenly among prepared pans. Bake 25 to 35 minutes until toothpick inserted in center of cakes comes out clean. Cool cakes 10 minutes in pans, then carefully remove from pans and cool completely on cooling rack, about 1 hour.
- Meanwhile, in blender or food processor, blend strawberries and lemon juice until fully pureed. Pour puree into small saucepan. Bring mixture to simmer over medium heat and cook, stirring constantly, 10 to 15 minutes until mixture reduces to about 1/4 to ? cup. Cool completely to room temperature.
- In large bowl or bowl of stand mixer, beat butter and strawberry mixture 1 to 2 minutes on medium speed until smooth and creamy. Beat in powdered sugar on medium speed 1 cup at a time, beating well after each addition until mixture is smooth. Add milk and vanilla; stir to combine. Increase speed to high and beat 1 minute more until frosting is creamy and fluffy.
- Place 1 cake layer on serving plate. Frost top with generous amount of frosting. Top with remaining cake layer; frost top and sides with remaining frosting. Decorate with chocolate-covered strawberries, if desired. Store leftovers tightly covered in refrigerator up to 3 days.
- *To make chocolate-covered strawberries, melt 1/2 cup semisweet chocolate chips and 1 tablespoon vegetable oil in small saucepan over low heat, stirring constantly until smooth. Dip strawberries halfway into chocolate mixture, then transfer to wax paper or parchment paper-lined baking sheet. Chill in refrigerator 30 minutes to set.
Nutrition Facts : ServingSize 1 Serving
SIMPLE CHOCOLATE-COVERED STRAWBERRIES
Simple chocolate-covered strawberries, great for any occasion.
Provided by hschwarz
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h13m
Yield 16
Number Of Ingredients 3
Steps:
- Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips.
- Line a baking sheet with waxed paper.
- Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
- Chill strawberries until chocolate coating sets, about 2 hours.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 30.4 g, Cholesterol 7.1 mg, Fat 13.6 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 8 g, Sodium 38.3 mg, Sugar 25.6 g
CHOCOLATE COVERED STRAWBERRIES
Make and share this Chocolate Covered Strawberries recipe from Food.com.
Provided by BrendaM
Categories Dessert
Time 30m
Yield 24 strawberries
Number Of Ingredients 3
Steps:
- Insert toothpicks into the tops of the strawberries.
- In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.
- Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
- Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Nutrition Facts : Calories 116.6, Fat 6.7, SaturatedFat 3.8, Cholesterol 4.3, Sodium 15.1, Carbohydrate 12.7, Fiber 1, Sugar 10.7, Protein 1.6
CHOCOLATE-COVERED STRAWBERRY BROKEN HEART CAKE RECIPE BY TASTY
Getting your heart broken hurts, but we have the perfect way to put it back together. This easy heart-shaped cake is filled with a sweet strawberry sauce and topped with a decadent chocolate ganache and chocolate-covered strawberries. So grab your girls or guys and get bakin'!
Provided by Betsy Carter
Categories Desserts
Time 4h15m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Make the strawberry sauce: Add the strawberries, lemon juice, and sugar to a small saucepan over medium heat. Cook for about 8 minutes, stirring occasionally, until the strawberries have softened but are still vibrant red.
- Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the juice out of the berries. Discard the pulp and set the sauce in the refrigerator to cool.
- Make the cake: Preheat the oven to 350°F (180°C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray and line with parchment paper.
- In a medium bowl, whisk together the cake mix, water, canola oil, and eggs until smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes according to the package instructions, until a toothpick inserted in the centers comes out clean. Let cool completely.
- Place one of the cooled cakes on a cutting board on top of a 10-inch (25 cm) square of parchment paper. Carefully trim off the domed top of the cake so it is level. Use a sharp knife to lightly make an X across the cake. Using the X as a guide, trim the top and bottom of the cake to create straight edges, discarding the trimmings. Cut the top triangle of the cake out, and place on the bottom, so it aligns neatly along the bottom edge. Trim the top points of cake so they become rounded, to create a heart. Use a pencil to trace the heart on the parchment. Move the cake pieces and parchment aside, reserving the parchment for later use. Repeat with the remaining cake.
- On a rimmed serving platter, build the cake: Transfer one of the heart cakes to the platter. Pipe a strip of chocolate frosting to attach the top and bottom of the heart. Pipe a layer of frosting over the top of the cake. Stack the remaining cake layer on top and repeat frosting.
- Pipe frosting onto the sides of the cake and use an offset spatula to spread evenly over the entire cake. Pipe a thick ¾-inch (2 mm) tall border around the top edge of the cake. Make sure there are no gaps. Chill the cake in the refrigerator for at least 30 minutes.
- Place the parchment with the traced heart on a baking sheet. Pour the melted chocolate into the center of the traced heart, using an offset spatula to fill in evenly. Place the other square of parchment on top. Refrigerate until hardened, at least 20 minutes.
- Peel back the top sheet of parchment from the chocolate heart and pipe a thin layer of chocolate frosting on top, spreading evenly with an offset spatula. If not using immediately, cover with the second piece of parchment paper again and place in the refrigerator until ready to assemble the cake.
- Remove the cake from the refrigerator and carefully pour in the strawberry sauce into the bordered top until nearly full. Carefully place the frosting-coated chocolate heart on top of the frosting border. Use the remaining chocolate frosting to carefully fill in the sides between the heart and the cake, then spread another thin layer of frosting over the top. Return to the refrigerator for at least 20 minutes.
- Make the chocolate ganache: Combine the chocolate chips and ¼ cup (60 ml) heavy cream in a microwave-safe medium bowl. Microwave on medium power for 1½ minutes, then let sit 2 minutes. Stir until smooth. Add the remaining ¼ cup (60 ml) heavy cream and stir to incorporate. Let cool at room temperature for 10-15 minutes, stirring occasionally, until just slightly warm to the touch, but still runny.
- Remove the cake from the refrigerator. Pour about ½ cup of the ganache in the center of the cake. Use an offset spatula to lightly push to the edges, allowing some of the ganache to drip over the sides. Add more ganache as needed. Refrigerate for 5 minutes.
- Dip the strawberries in the remaining ganache and arrange around the edges of the cake. Refrigerate for at least 20 minutes, until completely set, or until ready to serve.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 798 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 4 grams, Protein 8 grams, Sugar 77 grams
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Ratings 1Calories 67 per servingCategory Desserts
- Thoroughly wash and dry your strawberries. It is important to dry the strawberries well as the chocolate won't stick as well to wet strawberries. Also, any water that drips into your melted chocolate can cause the chocolate to seize.
- Melt the chocolate in a double boiler or in the microwave until it is just melted. I love using these double boiler inserts for this sort of recipe because they are also handy for making your own lotions and other DIY cosmetics. You can also find special chocolate melting machines that will help keep the temperature just right for keeping the chocolate tempered.
- Cut a small triangle out of the center of the cut part of the strawberries, rounding off the edges if necessary to make them look like strawberry hearts.
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- Using a small sharp paring knife, slice stems off of strawberries and cut them in half lengthwise.
- Thoroughly dry the berries with paper towel. The chocolate won’t cling to the berries if they’re damp.
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- Wash strawberries and pat dry with paper towels. Then slice each strawberry in half lengthwise.
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