Make Chocolate Filigrees to dress up the simplest of desserts to add that special touch. It is much easier than you think.
1-Start with desired amount of chocolate chips or chopped chocolate. I used a half cup of semi sweet chocolate chips. Use a double boiler or make your own using a bowl set onto a pot over simmering water, but not touching the water.
2-As the chocolate begins to melt stir frequently and remove from heat so the chocolate won't cook.
3-Place a small zippered plastic bag into a cup to pour in the melted chocolate.
4- If you don't want to make your designs free hand. Draw a pattern on the underside of wax or parchment paper.
5- Cut a tiny hole in the corner of the bag and squeeze out desired amount of chocolate into the designs or freehand.
6- ALWAYS put the wax or parchment paper onto a cookie sheet before making the designs. Why I didn't do it this time is beyond me, and it made transferring the chocolate onto the cookie sheet that much more difficult....so don't so as I did, but as I say...grin. Take the tray and place it into the freezer for 10 minutes to set. Once the chocolate is set and will hold its shape, place into a sealed container to use as needed. Store in the refrigerator.
I was inspired by Betty's recipe for Almond Cream Strawberries on Page 85 of our Celebrations Cookbook. You can purchase the book at any Ten Thousand Villages, Chapters, Hallmark in Winnipeg or click here for where you can get it in your area.
Alternate filling is simply 1 cup of whip cream whipped with 2 tablespoons of vanilla instant pudding. Place into a decorating bag or tube with a star tip. This amount generously fills 24 large strawberries.