Chocolate Covered Strawberry Pie
Chocolate Covered Strawberry Pie from Delish.com is a super easy dessert to make for your next gathering #Appetizers #Deep #FriedAppetizers #snacks.
Super impressive looking and surprisingly easy to make, this is the perfect summertime dessert. No oven needed!
Super impressive looking and surprisingly easy to make, this is the perfect summertime dessert. No oven needed
Chocolate Covered Strawberry Pie ,
By Cook Health Coverage .
Total time: 40 minutes
Servings: 8 Servings
• 24 Oreos
• 6 tbsp. butter, melted
• Pinch kosher salt
• FOR FILLING
• 1 1/2 lb. dark or semi-sweet chocolate, finely chopped
• 3 c. heavy cream
• 4 c. strawberries
• Press mixture into bottom of pan and set aside.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.
• Meanwhile, hull 3 cups of the strawberries. Leave hull on remaining 1 cup of strawberries and halve them.
• Scrape the chocolate ganache mixture into springform. Press the hulled strawberries into the ganache and smooth the top over with a spatula. Refrigerate until set, at least 2 hours.
• Arrange the halved strawberries on top and serve.
This tear apart Baked Cranberry Brie Bread Bowl is a beautiful holiday party appetizer. Melty brie and sweet tart cranberry sauce are a match made in heaven! #Appetizers #baked #CheeseAppetizers #brie
Total time: 40 minutes
Servings: 8 Servings
Ingredients :
• Cooking spray, for pan• 24 Oreos
• 6 tbsp. butter, melted
• Pinch kosher salt
• FOR FILLING
• 1 1/2 lb. dark or semi-sweet chocolate, finely chopped
• 3 c. heavy cream
• 4 c. strawberries
Instructions :
• Make crust: Grease a 9" springform pan with cooking spray. In a food processor, pulse cookies (with their filling) until they resemble fine crumbs, then add melted butter and salt and process until combined.• Press mixture into bottom of pan and set aside.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan over medium-high. Pour over chocolate; add a pinch of salt. Let stand 10 minutes, then stir until smooth and shiny.
• Meanwhile, hull 3 cups of the strawberries. Leave hull on remaining 1 cup of strawberries and halve them.
• Scrape the chocolate ganache mixture into springform. Press the hulled strawberries into the ganache and smooth the top over with a spatula. Refrigerate until set, at least 2 hours.
• Arrange the halved strawberries on top and serve.
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