Chocolate Strawberry Balls Recipes

CHOCOLATE-STRAWBERRY WAFFLE BALL ON A STICK

Steps:

• Thread each strawberry onto a wooden skewer; place on a baking sheet lined with parchment paper and freeze for about 30 minutes.
• Put the chocolate in a microwave-safe bowl. Microwave on high at 15-second intervals, stirring after each interval, until the chocolate is almost melted; remove and stir until smooth. Dip the strawberries in the melted chocolate; return to the parchment-lined baking sheet and freeze until the chocolate hardens, about 15 minutes.
• Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 330 degrees. While the oil heats, prepare the pancake and waffle mix as the label directs.
• Dip the chocolate-covered strawberries in the batter, turning to coat; let any excess drip off. (If the batter is too thin, add 1 to 3 more tablespoons dry mix.) Carefully place the berries in the hot oil (skewers and all); fry, turning as needed, until the batter is golden and just cooked through, 1 1/2 to 2 minutes. Remove with tongs and drain on paper towels or a rack. Let sit for 5 to 10 minutes to allow the chocolate to re-harden. Dust with confectioners' sugar.

CHOCOLATE-COVERED STRAWBERRY COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 6 Tbsp. strawberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining strawberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.

CHOCOLATE-STRAWBERRY CRUMBLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In ungreased 13x9-inch pan, pour pie filling and strawberries; stir gently to mix.
• In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly, about 1 to 2 minutes. Crumble over fruit mixture. Sprinkle with walnuts.
• Bake 40 to 45 minutes or until bubbly around edges and top is set. Cool at least 30 minutes. Serve warm with ice cream. Store loosely covered.

STRAWBERRY FRUIT BALLS

Steps:

• Mix all the ingredients except the 3 ounce box of gelatin. Cover mixture and place in the refrigerator overnight. The next day, roll mixture into strawberry shapes.
• Place the 3 ounce box of gelatin in a plate, and roll the shaped strawberries in the gelatin until coated. Place bits of mint leaves to create the stems; secure the stems with a piece of toothpick.

STRAWBERRY CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

STRAWBERRY BALLS

Steps:

• Beat cream cheese at medium speed of mixer until fluffy.
• Add melted chocolate,beating until smooth.
• Stir in wafer crumbs and preserves,cover and chill 1 hour.
• Shape mixture into 1 inch balls,roll in almonds or powdered sugar.
• Store in airtight container in refrigerator.

STRAWBERRY COOKIE BALLS

Steps:

• Mix cream cheese spread, wafer crumbs and 4 drops food coloring until blended.
• Shape into 24 (1-inch) balls; place in single layer in shallow waxed paper-lined pan. Freeze 10 min.
• Mix chocolate and remaining food coloring until blended. Dip balls in chocolate; return to prepared pan.
• Refrigerate 1 hour or until firm.

CHOCOLATE-STRAWBERRY THUMBPRINTS

Steps:

• Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.
• Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.
• Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks.
• Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

CHOCOLATE-COVERED STRAWBERRY SNACK MIX

Steps:

• In a large bowl, combine the cereals. In a microwave, melt the chocolate chips, jam and butter; stir until smooth. Add the extract. Pour over cereal mixture and toss to coat. Sprinkle with almonds; toss to coat., Immediately spread onto waxed paper. In a microwave, melt white chips; stir until smooth. Drizzle over cereal mixture. If desired, add sprinkles. Let stand until set. Break into pieces. Store in an airtight container.