Valentine’s Day is right around the corner. Why not sweeten up someone’s day with these tasty, tempting chocolatey treats?
- 24 whole ripe strawberries
- 3/4 cup chocolate chips
- Pour the chocolate chips into a microwave-safe bowl and place in the microwave, using the defrost setting, for two minutes. Remove and stir. Repeat this process until the chocolate becomes smooth.
- Dip one strawberry, holding it by the green cap, into the melted chocolate. Shake the strawberry lightly while you withdraw it from the chocolate, then swirl it in a quick motion to remove the excess chocolate.
- Set the strawberry on a sheet of waxed paper, with the tip pointing upward, to cool. Repeat until all strawberries have been covered. Allow to cool at room temperature.
- For a fancier look, melt 3/4 cup of white chocolate chips, using the same method described above, and drizzle white stripes over the dried dark or milk chocolate.
- You can also dip some of the strawberries in white chocolate and drizzle these with brown stripes. Experiment with different patterns and designs!
Chocolate Bomb Cookies
- 1/2 cup unsweetened baking chocolate
- 2 cups semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- In a microwave-safe bowl, pour the unsweetened chocolate, butter, and 1 cup of the semisweet chips.
- Place in the microwave, using the defrost setting, for two minutes.
- Remove and stir. Repeat this process until smooth. Set aside to cool.
- In a large bowl, whip eggs and sugar until thick. Stir in the vanilla and the melted chocolate, until well mixed.
- In a separate bowl, combine the flour, cocoa, baking powder and salt. Gradually stir the dry ingredients into the chocolate mixture. Fold in remaining chocolate chips.
- Cover dough and chill for at least one hour. Preheat oven to 350°.
- Roll the chilled dough into one-inch balls. Place on an ungreased cookie sheet, about two inches apart, and bake for 9 to 11 minutes. Allow to cool for a few minutes on the cookie sheets before removing.
Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.