Chocolate Lace Bowl with Truffles & Dipp
Source of Recipe
Recipe Institute
Chocolate Lace Bowl with Truffles & Dipped Fruit
Makes 8 to 10 servings
Impress your valentine with this chocolate lover's dream.
Ingredients
6 ounces milk or semisweet confectionery coating, divided
4 ounces white baking chocolate, chopped
16 fresh strawberries or 28 dried apricots
1 recipe Chocolate Truffles (recipe follows)
1. Press large sheet of foil onto outside of medium bowl, making sure foil is as smooth as possible. Freeze 30 minutes.
2. Place 3 ounces confectionery coating in small resealable plastic food storage bag. Do not seal bag. Microwave at HIGH 30 seconds. Remove from microwave; squeeze bag to distribute chocolate. Microwave 30 to 35 seconds or until coating is completely melted. Cut small corner off bottom of bag; drizzle coating mixture thickly onto bottom and sides of chilled foil-covered bowl; refrigerate 30 minutes. Repeat with remaining 3 ounces confectionery coating. (Make sure that drizzles are thick and will add structure to the sides of the chocolate bowl.)
3. Refrigerate 30 minutes. (Bowl will appear almost solid with a few lacy openings as shown in photo.)
4. Remove chocolate-covered foil from bowl; carefully peel foil from chocolate. Refrigerate chocolate bowl until ready to serve.
5. Meanwhile, line baking sheets with waxed paper. Melt white chocolate in small saucepan over low heat, stirring frequently. Remove from heat. Dip fruit pieces halfway into melted white chocolate; place on prepared baking sheets. Refrigerate until set.
6. Prepare Chocolate Truffles.
7. When ready to serve, place chocolate bowl on serving platter. Fill with dipped fruits and truffles.
Chocolate Truffles
Makes about 2 dozen candies
Ingredients
1/4 cup butter, softened
1-1/2 cups powdered sugar, divided
1/4 cup unsweetened cocoa powder
2 tablespoons whipping cream
1 teaspoon vanilla
3/4 cup finely chopped nuts and/or flaked coconut
1. Beat butter in medium bowl until creamy. Combine 1-1/4 cups powdered sugar and cocoa. Add to butter alternately with whipping cream and vanilla, beating well after each addition. Refrigerate until mixture is firm, 3 to 4 hours. Combine remaining 1/4 cup powdered sugar with nuts and/or coconut.
2. Shape cocoa mixture into 3/4-inch balls; roll in nut mixtures to coat evenly. Refrigerate until firm. Chill until ready to serve. Refrigerate any leftovers.
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