Categories: not tried, party favorite, valentines
Ingredients
- 6 oz milk or semisweet confectionary coating, divided
- 4 oz white baking chocolate, chopped
- 16 fresh strawberries or 28 dried apricots
- For truffles:
- 1/4 c butter, softened
- 1.5 c confectioner's sugar, divided
- 1/4 c unsweetened cocoa powder
- 2 T whipping cream
- 1 vanilla extract
- About 3/4 c finely chopped nuts and/ or flaked coconut
Directions
-
For bowl and fruits:
-
Press large sheet of foil onto outside of medium bowl, making sure foil is as smooth as possible. Freeze 30 minutes.
-
Place 3 oz confectionary coating in a small resealable plastic food storage bag (do not seal bag). Microwave on high 30-35 seconds or until coating is completely melted. Cut small corner off bottom of bag, squeeze coating mixture randomly onto bottom and sides of chilled foil-covered bowl. Refrigerate 30 minutes. Repeat with remaining 3 oz confectionary coating (make sure that drizzles are thick and will add structure to the sides of the chocolate bowl)
-
Refrigerate 30 minutes (bowl will appear almost solid with a few lacy openings)
-
Remove chocolate covered foil from bowl. Carefully peel foil from chocolate, Refrigerate chocolate bowl until ready to serve.
-
Meanwhile cover baking sheets with waxed paper. Melt white chocolate in small saucepan over low heat, stirring frequently. REmove from heat. Dip fruit pieces halfway into melted white chocolate. Place on prepared baking sheets. Refrigerate til set
-
Meanwhile prepare chocolate truffles.
-
When ready to serve, place chocolate bowl on serving platter. Fill with dipped fruits and truffles.
-
For truffles:
-
Beat butter in medium bowl until creamy. Combine 1 1/4 c confectioner’s sugar and cocoa. Add to butter alternately with whipping cream and vanilla, beating well after each addition. Refrigerate until mixture is firm 3-4 hours. Combine remaining 1/4 c confectioner’s sugar with nuts and or coconut.
-
Shape cocoa mixture in 3/4 inch balls, roll in confectioner’s sugar mixtures to coat evenly. Refrigerate until firm. Keep refrigerated until ready to serve. Refrigerate any leftovers.