Strawberry Hot Chocolate With Chocolate Pretzel Dippers Recipes

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

CHRISTMAS CHOCOLATE DIPPED STRAWBERRIES DESSERT

Steps:

• Wash the strawberries and then let dry completely.
• In microwave safe bowls, melt the chocolate in 30-second increments. I used white chocolate and milk chocolate.
• Line a baking sheet with parchment paper and set out any sprinkles or toppings desired for convenience.hoco
• Dip each strawberry coating the bottom and sides and leaving only the top stem uncovered.
• Place each strawberry on the parchment paper and sprinkle with your chosen toppings.
• Let harden then enjoy!

CHOCOLATE-STRAWBERRY PRETZEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

STRAWBERRY HOT CHOCOLATE WITH CHOCOLATE PRETZEL DIPPERS

Steps:

• For the pretzel dippers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl, and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Spoon the melted chocolate over the pretzels leaving a 2-inch handle at the top. Transfer to the prepared baking sheet and refrigerate until the chocolate has set, about 30 minutes. Store in an airtight container at room temperature.
• For the hot chocolate: In a blender, combine the almond milk, cocoa powder, agave and strawberries. Blend until smooth. Transfer to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes.
• Pour the hot chocolate into 4 mugs and serve the dippers alongside.

CRISPY CHOCOLATE DIPPERS

Steps:

• Melt the chocolate wafers with the chocolate hazelnut-spread in a microwave or double boiler and stir together. Add the nuts and stir.
• Break the breadsticks in half and dip the halves in the chocolate-nut mixture. Dip the other dippers--pretzels, saltines and crackers--to coat. Lay on waxed paper and sprinkle with chopped almonds, chocolate chips, crushed mints and/or sprinkles. Allow to set before serving.