Tipsy Triple Chocolate Shakes And Strawberries Recipes

STRAWBERRY-CHOCOLATE SMOOTHIE

Steps:

• Combine strawberries, almond milk, almond butter, cocoa and honey in a blender. Process until smooth, adding more almond milk, if needed, for desired consistency. Serve immediately.

TRIPLE BERRY SMOOTHIE

Steps:

• 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 1 minute or until desired consistency is reached, using the tamper to press the ingredients into the blades.

CHOCOLATE MOUSSE WITH WHIPPED CREAM AND STRAWBERRIES

Steps:

• Beat the heavy cream with an electric mixer until it is whipped, and set aside.
• Melt the chocolate and butter over a double boiler on medium heat. Remove from heat and set aside.
• Combine the egg yolks, 1 tablespoon water, and half the sugar in a second metal bowl and whisk over the double boiler set over medium heat. (Do not allow any additional water to splash into this bowl.) Continue to whisk and insert a candy thermometer into the mix. When it reaches 145 degrees F, remove from the heat and whip with an electric mixer until it cools. Set aside briefly.
• Wash and dry the beaters for the electric mixer and wipe off the candy thermometer to have them clean for the next step. In the third metal bowl, combine the egg whites with the remaining 1/8 cup sugar and whisk over the double boiler until the candy thermometer reaches 145 degrees F. Then, remove from the heat and beat with the electric mixer until the whites are stiff.
• Fold the egg whites into the egg yolks. Fold the chocolate into the eggs, then fold in the whipped cream. Spoon into martini glasses or serving cups. Refrigerate for at least 4 hours or overnight.
• For the toppings and garnish:
• Use an electric mixer to beat the heavy cream until whipped. Slice each strawberry up to the stem and spread into a fan. Garnish chilled mousse with whipped cream and strawberries just before serving.

STUFFED ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F.
• Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
• To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!

STRAWBERRY SHAKE

Steps:

• Combine the strawberries, milk, and ice in a blender and blend on high until just smooth. Divide the mixture between 2 cups, top with a swirl of whipped cream and a cherry. Serve immediately.

CHOCOLATE ORANGE FONDUE AND STEM STRAWBERRIES

Steps:

• When you are a few minutes away from serving dessert, place a medium sauce pot filled with 2 or 3 inches of water on the stove to come up to a boil. When water boils, reduce heat to simmer and cover pot with a metal bowl. Bowl should not touch water. Add chocolate and cream and melt together, about 5 minutes. Stir in orange liqueur. Transfer chocolate dip to a fondue pot and set strawberries alongside or, dip stem strawberries and arrange on a plate, serving them immediately.

TIPSY TRIPLE-CHOCOLATE SHAKES AND STRAWBERRIES

Steps:

• Working in 2 batches, blend the chocolate liqueur with ice cream and chocolate milk until thick but smooth.
• Pour shakes into tall glasses and garnish with whipped cream.
• Use a vegetable peeler to shave dark chocolate on top.
• Serve 2 large stem berries alongside for dunking and serve with straws and long spoons on plates to catch the drips!