Cho­co­late Cov­ered Straw­ber­ries

The Guardian (Charlottetown) - - FOOD -

16 ounces milk cho­co­late chips 2 tbsp short­en­ing 1 pound fresh straw­ber­ries with leaves In a dou­ble boiler, melt the cho­co­late and short­en­ing, stir­ring oc­ca­sion­ally un­til smooth. Hold­ing them by the tooth­picks, dip the straw­ber­ries into the cho­co­late mix­ture. In­sert tooth­picks into the tops of the straw­ber­ries. Turn the straw­ber­ries up­side down and in­sert the tooth­pick into sty­ro­foam for the cho­co­late to cool. From: all­recipes.com

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.