Conversation Cookie Hearts
Martha Stewart
Ingredients
Makes one cookie.
* 1 (1-pound) package white fondant
* Royal Icing
* Bright-red or bright-pink gel-paste food coloring
* 1 (6-inch) fluted Heart-Shaped Sugar Cookie Cutouts
* Red or pink sanding sugar (optional)
* White gel-paste food coloring
* Red, pink, or white candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots
Directions
1. On a clean surface, roll out fondant. Using small letter-shaped cookie cutters, cut out desired letters; set aside until dried, about 10 minutes.
2. Meanwhile, mix together half of the royal icing with the red or pink food coloring until desired shade is reached. Transfer to a small squirt bottle with a wide tip. Leaving 1/4-inch border, outline the heart shaped cookie with colored icing. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Add letters and sprinkle with sanding sugar, if desired. Let dry.
3. Mix together remaining royal icing with white food coloring. Transfer to a small squirt bottle. Outline colored area of heart with white icing. Add candy-coated chocolates, mini marshmallows, gumdrops, or Red Hots. Let dry.
Showing posts with label Valentine's. Show all posts
Showing posts with label Valentine's. Show all posts
Wednesday, February 10, 2010
Thursday, February 26, 2009
Chocolate Sweet Hearts
Chocolate Sweet Hearts
Martha Stewart
Prep: 25 minutes Total: 55 minutes plus cooling
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Ingredients
Makes 42.
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 4 ounces bittersweet or semisweet chocolate, chopped
* 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
* 1/2 cup packed light-brown sugar
* 1 large egg
Directions
1. In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
2. Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
3. Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
4. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
Martha Stewart
Prep: 25 minutes Total: 55 minutes plus cooling
These crisp, delicate cookies have less than 50 calories each. Swap in different cookie cutters for other occasions; adjust the baking time accordingly.
Ingredients
Makes 42.
* 1 cup all-purpose flour (spooned and leveled)
* 1/4 cup unsweetened cocoa powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 4 ounces bittersweet or semisweet chocolate, chopped
* 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
* 1/2 cup packed light-brown sugar
* 1 large egg
Directions
1. In a bowl, whisk together flour, cocoa, baking soda, and salt. In another bowl set over (not in) a saucepan of simmering water, place chocolate, butter, and brown sugar; stir frequently until almost completely melted. Remove from heat, and stir until completely melted; let cool slightly.
2. Add egg to chocolate mixture. With a mixer on low, beat until well blended. Gradually stir in flour mixture (dough will form a ball).
3. Divide dough in half; roll out each half on a sheet of parchment paper to a 1/4-inch thickness. Transfer each half (still on paper) to a baking sheet; freeze until firm, about 20 minutes.
4. Preheat oven to 350 degrees. Working with one half at a time, flip dough onto a work surface; peel off paper. Using a 2-inch heart-shaped cookie cutter, cut out cookies; place, 1/2 inch apart, on two baking sheets. Bake until firm and fragrant, about 8 to 10 minutes. Transfer cookies to a rack to cool.
Friday, February 13, 2009
PINK CHAMPAGNE CAKE
PINK CHAMPAGNE CAKE
The Decorette Shop
1 white cake mix
2 tsp. Champagne Flavor
4 egg whites
water called for on cake mix box or use defizzed 7-Up.
Pink food color
Mix according to direction. Bake at 325 degrees until done.
The Decorette Shop
1 white cake mix
2 tsp. Champagne Flavor
4 egg whites
water called for on cake mix box or use defizzed 7-Up.
Pink food color
Mix according to direction. Bake at 325 degrees until done.
Chocolate Cherry Stack Cake
Chocolate Cherry Stack Cake
Prep: 40 minutes
Bake: 22 minutes
Cool: 10 minutes
Stand: 10 minutes
Bake: 22 minutes
Cool: 10 minutes
Stand: 10 minutes
Ingredients
- 3/4 cup plus 1 tsp. all-purpose flour
- 1/3 cup plus 1 tsp. unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/3 cup unsalted butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup sour cream
- 1 Recipe Cherry or Chocolate Frosting, recipe below
- 1 Recipe Chocolate-Dipped Cherries, recipe below (optional)
Directions
1. Preheat the oven to 350 degrees F. Grease two 6x2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
6. Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream, 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
7. Chocolate Frosting: In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream, 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
8. Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
Notes: This was really tasty, however the frosting does not get hard.
Easy Chocolate Covered Cherries
Easy Chocolate Covered Cherries
2 jars (10 ounces each) maraschino cherries with stems
1 package (12 ounce) semisweet chocolate chips
Method
Drain cherries; discard juice. Put cherries on paper towels to drain completely.
Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted. Do not let chocolate get too hot. Remove from heat.
Dip cherries into chocolate; swirl to coat completely. Place on baking sheet lined with waxed paper. Refrigerate until set.
Makes about 5 dozen.
2 jars (10 ounces each) maraschino cherries with stems
1 package (12 ounce) semisweet chocolate chips
Method
Drain cherries; discard juice. Put cherries on paper towels to drain completely.
Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted. Do not let chocolate get too hot. Remove from heat.
Dip cherries into chocolate; swirl to coat completely. Place on baking sheet lined with waxed paper. Refrigerate until set.
Makes about 5 dozen.
Thursday, February 12, 2009
Hot Chocolate with Marshmallow Hearts
Hot Chocolate with Marshmallow Hearts
Martha Stewart
Are you feeling soft-hearted this Valentine's Day? Reach for some marshmallows and transform them into confections of affection. Start by greasing a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.
Ingredients
* 4 cups whole milk
* 2 tablespoons sugar
* 2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
* 4 tablespoons finely chopped or shaved semisweet chocolate
Directions
1. Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs, and serve.
Martha Stewart
Are you feeling soft-hearted this Valentine's Day? Reach for some marshmallows and transform them into confections of affection. Start by greasing a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.
Ingredients
* 4 cups whole milk
* 2 tablespoons sugar
* 2 tablespoons plus one teaspoon unsweetened Dutch-process cocoa powder
* 4 tablespoons finely chopped or shaved semisweet chocolate
Directions
1. Bring all ingredients to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs, and serve.
Truffle Brownies
Truffle Brownies
Martha Stewart
Refrigerate, covered, for up to two days. Bring to room temperature before serving. You can also make the brownies in a buttered eight-inch square baking pan lined with foil or parchment paper.
Ingredients
Makes about 1 dozen.
* 4 tablespoons unsalted butter, plus more for pan
* 3 ounces good-quality unsweetened chocolate, coarsely chopped
* 1/2 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 2 large eggs
* 1/4 cup milk
* 1 teaspoon pure vanilla extract
* 4 ounces good-quality semisweet chocolate, coarsely chopped
* 2/3 cup heavy cream
* Heart-shaped sprinkles, for garnish
Directions
1. Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
6. Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
7. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
Martha Stewart
Refrigerate, covered, for up to two days. Bring to room temperature before serving. You can also make the brownies in a buttered eight-inch square baking pan lined with foil or parchment paper.
Ingredients
Makes about 1 dozen.
* 4 tablespoons unsalted butter, plus more for pan
* 3 ounces good-quality unsweetened chocolate, coarsely chopped
* 1/2 cup all-purpose flour
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup sugar
* 2 large eggs
* 1/4 cup milk
* 1 teaspoon pure vanilla extract
* 4 ounces good-quality semisweet chocolate, coarsely chopped
* 2/3 cup heavy cream
* Heart-shaped sprinkles, for garnish
Directions
1. Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
6. Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
7. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.
Chocolate Fondue
Chocolate Fondue
Martha Stewart
We served marshmallows, pieces of crystallized ginger, dried figs, plums, and apricots with our fondue. Other dried fruits, such as pineapple or cherries, as well as nuts, madeleines, chunks of fresh fruit, and even small brownie squares would also be delicious with the sauce.
Ingredients
Makes 1 quart.
* 1 pound bittersweet chocolate, coarsely chopped
* 2 cups heavy cream
Directions
1. Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 8 small bowls or ramekins; serve immediately with accompaniments.
Martha Stewart
We served marshmallows, pieces of crystallized ginger, dried figs, plums, and apricots with our fondue. Other dried fruits, such as pineapple or cherries, as well as nuts, madeleines, chunks of fresh fruit, and even small brownie squares would also be delicious with the sauce.
Ingredients
Makes 1 quart.
* 1 pound bittersweet chocolate, coarsely chopped
* 2 cups heavy cream
Directions
1. Combine chocolate and cream in a heat-proof bowl set over a pan of barely simmering water. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Divide among 8 small bowls or ramekins; serve immediately with accompaniments.
Sacher Torte Heart with Truffle Top
Sacher Torte Heart with Truffle Top
Martha Stewart
Part of the Valentine's Day Workshop
* Go Back to the Workshop
* Sign Up for the Workshop
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder. The small size makes it ideal for sharing with a sweetheart.
Ingredients
Makes One 6-inch 2-Layer Cake.
* 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
* Unsweetened cocoa powder, for pans
* 4 ounces semisweet chocolate, finely chopped
* 1/3 cup plus 2 tablespoons sugar
* 3 large eggs, separated
* 1 teaspoon pure vanilla extract
* 3/4 cup all-purpose flour
* 1/3 teaspoon salt
* 1/4 cup apricot jam
* 2 teaspoons orange-flavored liqueur, (optional)
* 8 ounces semisweet or bittersweet chocolate, finely chopped
* 1 cup heavy cream
* Chocolate Truffles
Directions
1. Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
2. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
4. Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
5. Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
6. Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
7. Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve. Cake can be refrigerated in an airtight container up to 2 days.
Martha Stewart
Part of the Valentine's Day Workshop
* Go Back to the Workshop
* Sign Up for the Workshop
In a twist on a Valentine's Day chocolate sampler, the top of this six-inch Sacher torte, a classic Viennese dessert, is decorated with homemade truffles. These are dusted with three colors of cocoa powder. The small size makes it ideal for sharing with a sweetheart.
Ingredients
Makes One 6-inch 2-Layer Cake.
* 1/2 cup (1 stick) unsalted butter, softened, plus more for pans
* Unsweetened cocoa powder, for pans
* 4 ounces semisweet chocolate, finely chopped
* 1/3 cup plus 2 tablespoons sugar
* 3 large eggs, separated
* 1 teaspoon pure vanilla extract
* 3/4 cup all-purpose flour
* 1/3 teaspoon salt
* 1/4 cup apricot jam
* 2 teaspoons orange-flavored liqueur, (optional)
* 8 ounces semisweet or bittersweet chocolate, finely chopped
* 1 cup heavy cream
* Chocolate Truffles
Directions
1. Make the cake: Preheat oven to 300 degrees, with rack in center. Butter two 6-inch heart-shape cake pans. Line bottoms with parchment paper; butter parchment. Dust with cocoa powder, and tap out excess; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring often; set aside.
2. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in yolks, then vanilla and melted chocolate. Reduce speed to low. Mix in flour. Transfer batter to a large bowl.
3. Put egg whites and salt into the clean bowl of an electric mixer fitted with the whisk attachment. Beat on low speed until foamy. Raise speed to medium-high; gradually beat in remaining 2 tablespoons sugar. Raise speed to high, and beat just until stiff peaks form. Stir half the egg whites into the chocolate mixture. Using a rubber spatula, gently fold in remaining egg whites.
4. Divide batter between prepared pans. Tap firmly on counter to remove any air bubbles. Bake until centers are just set, 16 to 17 minutes. Let cool completely in pans on a wire rack. Turn out cakes; remove parchment. Reinvert onto rack.
5. Trim cakes flat. Warm jam in a small saucepan over medium-low heat, stirring occasionally, until slightly runny. Stir in liqueur, if desired. Spread warm jam over 1 cake layer. Top with remaining layer.
6. Make the ganache: Put chocolate into a large heatproof bowl. Bring cream just to a boil over medium-high heat; pour over chocolate. Let stand 10 minutes. Stir until smooth. Refrigerate, stirring every 10 minutes, until cooled and the consistency of corn syrup, about 30 minutes.
7. Slowly pour ganache over top and down sides of cake (use an offset spatula to spread evenly, if needed). Let stand 30 minutes. Arrange truffles over top of cake. Serve. Cake can be refrigerated in an airtight container up to 2 days.
Molten Mocha Cakes
Molten Mocha Cakes
Martha Stewart
Prep: 10 minutes Total: 35 minutes
If you want to double or triple this recipe, just add three minutes or so to baking time.
Ingredients
Serves 2.
* 2 tablespoons unsalted butter, plus more for ramekins
* 1/3 cup confectioners sugar, plus more for ramekins and serving
* 2 ounces semisweet chocolate, broken into pieces
* 1 large egg
* 1 large egg yolk
* 1 teaspoon espresso powder
* Pinch salt
* 3 tablespoons all-purpose flour
Directions
1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Martha Stewart
Prep: 10 minutes Total: 35 minutes
If you want to double or triple this recipe, just add three minutes or so to baking time.
Ingredients
Serves 2.
* 2 tablespoons unsalted butter, plus more for ramekins
* 1/3 cup confectioners sugar, plus more for ramekins and serving
* 2 ounces semisweet chocolate, broken into pieces
* 1 large egg
* 1 large egg yolk
* 1 teaspoon espresso powder
* Pinch salt
* 3 tablespoons all-purpose flour
Directions
1. Preheat oven to 400 degrees. Butter two 6-ounce ramekins, then dust with sugar. Place butter and chocolate in a microwave-safe bowl. Microwave on high in 20-second increments, stirring after each, until melted. Let cool slightly.
2. Meanwhile, in a small bowl, whisk together egg, egg yolk, sugar, espresso powder, and salt. Add chocolate mixture; whisk to combine. Add flour, and whisk just until combined (do not overmix). Pour batter into prepared ramekins. (Recipe can be made ahead up to this point.)
3. Bake until a toothpick inserted 1/2 inch from edge of ramekins comes out clean, and a toothpick inserted in center comes out wet, 10 to 12 minutes (do not overbake). Cool 10 minutes on a wire rack. Run a knife around inside of ramekins to loosen. Invert cakes onto serving plates. Dust with sugar; serve immediately.
Chocolate-Covered Strawberries-Valentine's Day
Chocolate-Covered Strawberries
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Ingredients
Makes about 20.
* 8 ounces semisweet chocolate, finely chopped
* 1 pound large strawberries (about 20), washed and dried well
* 1/3 cup finely chopped pistachios (optional)
Directions
1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
Martha Stewart
Prep: 20 minutes Total: 35 minutes
Ingredients
Makes about 20.
* 8 ounces semisweet chocolate, finely chopped
* 1 pound large strawberries (about 20), washed and dried well
* 1/3 cup finely chopped pistachios (optional)
Directions
1. Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat.
2. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper.
3. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
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