Mini Chocolate Strawberry Fluffs Recipes

STRAWBERRY AND CHOCOLATE JIGGLE-FLUFF PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
• In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar, cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
• Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
• Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.

STRAWBERRY CHOCOLATE MINI TRIFLES

Steps:

• Reserve 2 strawberries for garnish, then dice the remaining strawberries.
• In a medium bowl, combine the diced strawberries and 2 tablespoons of the sugar and toss to coat. Let the strawberries macerate on the counter while you prepare the rest of the dessert.
• In a large cold bowl, combine the heavy cream, vanilla and remaining 2 tablespoons sugar. Using a whisk or hand mixer, whip the cream to medium peaks. Transfer to a 1-gallon releasable plastic bag and refrigerate until ready to use.
• Prepare the mousse mix according to the package instructions. Transfer to a 1-gallon resealable plastic bag.
• Set aside about 1/4 cup of the crumbled chocolate wafer cookies for garnish. Fill the bottom third of each dessert cup with the remaining crumbled cookies. Cut about 1/2 inch off the bottom corner of the plastic bag filled with the mousse. Pipe the chocolate mousse into the cups, filling them about two-thirds of the way up. Top with the diced strawberries, filling up each cup to the top. Let chill about 20 minutes.
• To garnish: Cut about 1/2 inch off the bottom corner of the plastic bag filled with the whipped cream and pipe onto the chocolate mousse in each dessert cup. Sprinkle with the reserved crumbled cookies. Slice the remaining 2 strawberries into quarters. Place a strawberry quarter on top of each and refrigerate until ready to serve. The desserts should be served the same day they are made.

MINI CHOCOLATE STRAWBERRY FLUFFS

Steps:

• First, Melt the chocolate chips, salt, and milk in a microwave safe bowl. Heat for thirty seconds, then stir. Heat in fifteen second intervals until fully melted, stirring in between each interval. Once the Cool Whip is fully defrosted, combine it with the chocolate mixture, not forgetting to swirl the two together. This will make the dessert more appealing. Make sure the chocolate doesn't overpower the cool whip. Once this step is done, fill the Fillo shells with the cool whip chocolate mixture. Then slice strawberries into small triangles and insert them into the top of the dessert so that the stick upward. Hope You Enjoy!!! Bon Appetit!

STRAWBERRY CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

MINI CHOCOLATE STRAWBERRY FLUFFS

Steps:

• First, Melt the chocolate chips, salt, and milk in a microwave safe bowl. Heat for thirty seconds, then stir. Heat in fifteen second intervals until fully melted, stirring in between each interval.
• Microwave Cool Whip for 10 seconds to make it soft, fluffy, and easy to work with (This also speeds up the defrosting process).
• Combine Cool Whip with chocolate mixture, not forgetting to swirl the two together, which will make the dessert more appealing. Make sure the chocolate doesn't overpower the cool whip.
• Once this step is done, fill the Fillo shells with the cool whip chocolate mixture, then slice strawberries into small triangles and insert them into the top of the dessert with the tips facing upwards.
• Hope You Enjoy! Bon Appetit!