Desserts by Chef K.G.
Chocolate-Covered Strawberries
- 16 oz. chocolate chips
- 1 tbs. butter
- 1 lb. fresh strawberries
1. Prepare a cookie sheet or large plate by lining it with aluminum.
2. Wash the berries and dry them thoroughly.
3. Put the chocolate chips and butter in a bowl, and microwave until it all melts, mixing every 45 seconds. It should take about 2 minutes.
4. Holding a strawberry by the stem, dip it in chocolate, twirling it in a circular motion to cover most of the berry. Twirl it as you lift it from the bowl to get rid of any excess chocolate.
5. Place the berry on the cookie sheet and repeat with the rest of the berries.
6. Refrigerate for 30 minutes until the chocolate sets. Make sure to eat them that same day.
Truffles
- 6 oz condensed milk
- 6 oz (1.5 sticks) butter, softened
- 1.75 lbs powdered sugar, sifted
- Cocoa powder (optional)
- Wire rack
- Tea towel
1. Put the butter into a bowl and stir in the condensed milk. Slowly add the powdered sugar. Add the cocoa powder if you'd like chocolate fudge.
2. When it is mixed together, turn the fudge onto a pastry board and knead until it's smooth and easy to shape.
3. Cut/roll the fudge into shapes of your choice. Decorate with sprinkles, chocolate chips, or roll in cocoa.
