Saturday, November 1, 2014

Saturday in the Kitchen / Chocolate Filigrees

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. 

8 comments:

  1. So pretty Charlotte! That looks like a fun and delicious way to decorate a dessert.

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  2. How many times have we heard that "don't do as I do, do as I say".....................................
    only about a bijillion.
    I say it too .
    Got plans for this now, the family is coming home next Saturday for supper. Our really late Thanksgiving.

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  3. These are so nice to decorate any dessert. I make stars and Christmas trees at Christmas.

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  4. The pudding in the whipping cream: powder or prepared pudding?

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    1. Sorry for the delayed response to your question Sigrun and Anonymous. The pudding in the whipping cream is powdered, NOT already prepared. It helps to stabilize the whip cream and hold it's shape in the strawberries.

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  5. What a clever way to add a gourmet touch! My desserts may never be the same. Thanks for this idea.

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  6. I have the same question as Sigrun - do you use powder or prepared pudding?

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    Replies
    1. Sorry for the delayed response to your question. The pudding in the whipping cream is powdered, NOT already prepared. It helps to stabilize the whip cream and hold it's shape in the strawberries

      Delete