Barefoot Contessas Chocolate Dipped Strawberries Recipes

CHOCOLATE DIPPED DELIGHTS

Steps:

• Place the chocolates and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted.
• Line a sheet pan with parchment paper. Dip each strawberry halfway in the chocolate mixture and place on the sheet pan. Repeat with the pretzels, donuts, apricots and crackers.
• Place the sheet pan in the refrigerator for 15 minutes to allow the chocolate to set.

BAREFOOT CONTESSA'S CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Place a glass bowl over a pot place pot on LOW!
• Heat whisk together chocolate and cream until completely smooth.
• Dip strawberries in chocolate.
• Place on waxed paper or foil until chocolate hardens/dries.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

CHOCOLATE AND VANILLA SUNDAES

Steps:

• For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
• To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.

CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Rinse strawberries, drying them with paper towels.
• Melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often).
• Note 1: CHOCOLATE SHOULD NOT BE TOO HOT - IF IT GETS TOO HOT IT WILL DRIP ON THE BERRIES INSTEAD OF ADHERING TO THE BERRIES.
• Note 2: BE CAREFUL--OVER HEATING CHOCOLATE MAY CAUSE SCORCHING AND KEEP IT FROM BLENDING PROPERLY.
• Insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing.
• Spear free end of toothpick into a piece of Styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper).
• Note 3: If chocolate becomes too thick to work with reheat chocolate gently.
• Note 4: After chocolate hardens dip tip of berry into contrasting melted chocolate.
• After the chocolate hardens discard toothpicks.
• These berries are best if eaten within 24 hours, for longer storage refrigerate but serve at room temperature.

ADVANCED CHOCOLATE -DIPPED STRAWBERRIES (INA GARTEN BAREFOOT CON

Steps:

• In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, orange liqueur, and corn syrup and stir constantly until the chocolate is just melted and smooth.
• Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water.
• Serve the warm chocolate with a large plate of long stemmed strawberries for dipping.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).