How to Make Chocolate Covered Strawberries

How to Make Chocolate Covered Strawberries

Ingredients:

* 12 large strawberries
* 6 ounces package semi sweet chocolate chips

Directions:

Rinse and thoroughly drain strawberries. Chill for 20 minutes. Line a baking sheet with waxed paper. Meanwhile, transfer chocolate chips to a zippered sandwich bag and place in a bowl of very hot water until chips have melted.

Dry bag carefully and set into a small bowl. Spread open top of bag. Hold leaves and stem and dip strawberries, one at a time, into chocolate to coat to within about 1/4-inch of leaves.

Allow any excess chocolate to drain back into bag, then place strawberry on baking sheet. Any remaining chocolate may be refrigerated in the same bag for another use.

For best appearance, set berries aside in a cool place until chocolate is firm and serve immediately. Refrigerate for longer storage, but this may cause condensation to form on chocolate.

How to Make Molten Chocolate Cake

In this video, chef Kirk Leins shows you how to make a decadently rich Molten Chocolate Cake. The cake is light and moist with a molten chocolate center. Serve it warm to that special someone and you are sure to get rave reviews.

Garnish with a little vanilla ice cream or whipped cream.

Enjoy!

Molten Chocolate Cake (serves 6)

Powder sugar for dusting
4 large egg yolks
4 large whole eggs
1/2 cup sugar
1/2 lb. high-quality, bittersweet chocolate, chopped
1 tbsp plus 1 tsp cake flour (plus more for dusting)
Vegetable spray
2 sticks unsalted butter

Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour.

In the top of a double boiler, melt the butter and chocolate. Remove from heat and whisk in sugar, whole eggs, and egg yolks. Whisk in the cake flour.

Evenly distribute the batter among the 6 ramekins, and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.

Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert onto plates. Garnish with powder sugar and serve with either vanilla ice cream or a dollop of whipped cream.