Strawberries With Chocolate Caramel Sauce Recipes

CHOCOLATE SALTED CARAMEL STRAWBERRIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Using a double boiler, slowly melt chocolate over medium-low heat:
• You can also melt the chocolate in a microwave in 30-second increments, stirring each time until melted. Be careful not to burn the chocolate!
• Using completely dried strawberries, dip each strawberry, one by one, into the melted chocolate:
• Coat the strawberries, but do not completely immerse the berries in the chocolate. Lay each chocolate coated berry onto the prepared pan after dipping.
• In a medium saucepan combine caramel and heavy cream and melt over low heat, stirring constantly.
• Once melted, using a fork dip into the caramel sauce and drizzle in a zig zag pattern over the chocolate covered strawberries.
• Do not completely coat the strawberries in caramel, just a drizzle will do. You don't want to lose any teeth on these babies.
• Sprinkle salt over the caramel covered strawberries.
• Chill strawberries until ready to serve. Remove them from the refrigerator 30 minutes prior to serving for caramel to soften a little.

STRAWBERRIES WITH CHOCOLATE CARAMEL SAUCE

Steps:

• Cook sugar in a dry 1-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
• Remove from heat and carefully pour in cream (mixture will steam and bubble vigorously). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved.
• Remove from heat, then add chocolate and salt and stir until chocolate is melted. Add butter and stir until just melted.
• Cool sauce slightly, then drizzle over strawberries.

CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE

Steps:

• In a medium bowl, macerate strawberries, sugar, and orange liqueur for 30 to 60 seconds.
• Lay 1 crepe flat on serving plate and lightly spread 1 tablespoon chocolate spread, 1 tablespoon whipped topping, and 1/4 cup strawberry mixture. Roll crepe or fold in quarters. Drizzle with caramel sauce.
• Serve immediately with a dusting of cocoa powder.

CHOCOLATE PANCAKES WITH CARAMEL STRAWBERRY SAUCE

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
• For the sauce: Combine the strawberries, 1/3 cup of the sugar and the salt in a bowl and toss to coat. Let stand for 10 minutes, toss again and mash half the berries with a potato masher or fork; set aside. Combine the remaining 2 tablespoons plus 2 teaspoons sugar with 2 tablespoons water in a medium skillet and bring to a simmer over medium-high heat, stirring to dissolve the sugar. Continue cooking and stirring until the syrup turns medium amber in color, about 2 minutes. Remove the pan from the heat and add the strawberry mixture (it will bubble up). When the bubbling stops, return the pan to medium heat and continue cooking, stirring often, until the sauce thickens slightly and the caramel is completely dissolved, 2 to 2 1/2 minutes. Stir in the vanilla and pour sauce into a serving bowl; keep warm.
• For the pancakes: Whisk the flour, cocoa powder, cornstarch, sugar, baking powder, salt and baking soda together in a medium bowl. Whisk the milk, butter, eggs and vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir until just incorporated (it's okay if there are some lumps). Let the batter rest for 5 minutes.
• Heat a large nonstick skillet over medium heat. Ladle a 1/4 cup of the batter into the skillet, spreading it into a 5-inch round; repeat to make a second pancake. Cook until the pancakes are golden on the bottom and bubbly on top, about 45 seconds. Flip the pancakes and cook until the undersides are golden and batter is cooked through, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes.
• When ready to serve, stack 3 pancakes on each plate, layering 1 1/2 tablespoons white chocolate between each pancake and on top (you should have 4 stacks). Serve with warm Caramel Strawberry Sauce.

CHOCOLATE COVERED STRAWBERRIES: CARAMEL CUDDLIES RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• In a medium microwave-safe bowl, combine the baking chips and coconut oil. Microwave in 30-second intervals until completely melted.
• Dip the strawberries in the melted candy to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
• Sprinkle each strawberry with cookie crumbs, drizzle with caramel sauce, and finish with chocolate sprinkles.
• Refrigerate until set, about 30 minutes.
• Enjoy!

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

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!

STRAWBERRIES WITH CARAMEL DIPPING SAUCE

Steps:

• Place chocolate, cream, sugar and vanilla in a heat proof bowl over barely simmering water. Do not allow bowl to touch the water.
• Stir constantly until chocolate melts.
• Divide mixture between 4 serving pots.
• Place extra cream in a piping bag with a small, plain round nozzle and drizzle the cream decoratively over sauce.
• Serve with strawberries.

SIMPLE CHOCOLATE-COVERED STRAWBERRIES

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.

CHOCOLATE STRAWBERRIES

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

CARAMEL DIPPED STRAWBERRIES

Steps:

• Melt caramels and cream in microwave.
• Dip strawberries in caramel.
• Roll in nuts before caramel sets.
• Keep in cool place (refrigerator) until ready to serve.

STRAWBERRIES IN ORANGE AND CARAMEL SAUCE

Steps:

• Grate zest from orange into a small bowl, then squeeze juice into bowl. Add butter, liqueur, and a pinch of salt.
• Heat sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber. Remove from heat and immediately add orange-juice mixture. Boil, stirring, until caramel has dissolved and sauce is slightly thickened, about 2 minutes.
• Add strawberries and cook, stirring, until heated through, about 1 minute. Serve immediately.

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.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

CHOCOLATE-CARAMEL-STRAWBERRY SHORTCAKES

Steps:

• In medium bowl, toss strawberries and 1/2 cup of the sugar until coated. Let stand 1 hour.
• Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, remaining 1/4 cup sugar, the milk and butter until soft dough forms. Stir in chopped chocolate. Drop dough by about 1/3 cupfuls onto cookie sheet.
• Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Remove from cookie sheet to cooling rack. Cool 15 minutes.
• Using serrated knife, split warm shortcakes; place 2 halves on each dessert plate. Top each serving with strawberries, about 1/2 teaspoon caramel sauce and 1/4 cup whipped topping. Garnish each with another 1/2 teaspoon caramel sauce drizzled over top.