By Eileen Goltz
Every year I try to get something special for my mom but for the past few years my mom said she just wanted something chocolate. I wanted to buy my mom some REALLY good candy for Mother’s Day. The candy I was contemplating was beautiful and delicious — but $45 for 12 pieces just seemed, well, ridiculous. For that kind of cash I could make an entire meal for her with a spectacular chocolate dish for dessert and have the entire family belly up to the table to celebrate the woman who is the best mom ever. She loves the idea!
The following recipes are all winners – you should use them to celebrate every woman in your life you love. They’re simple enough for a young child to prepare, but taste so delicious you will swear they’re the $45-a-pound variety. You might want to double them and keep a batch for yourself, they’re that good!
CHOCOLATE DIP (dairy or pareve)
1 package (8 ounces) cream cheese, softened (or pareve cream cheese)
1/3 cup sugar
1/3 cup cocoa
1 teaspoon vanilla
2 cups pareve whipped topping or whipped cream
Strawberries, bananas, pineapple or other fruit for dipping
Pound cake (optional)
In the bowl of an electric mixer combine the cream cheese and sugar. Beat until smooth. Slowly beat in the cocoa and vanilla until combined. Beat in the whipped topping until smooth. Spoon into a serving bowl and serve with fruit. Makes approximately 2 cups.
CHOCO CARAMELS (dairy)
1 (10 ounces) package shortbread or butter pecan cookies, processed to crumbs
2/3 cup caramel sauce
1 cup coconut flakes, divided
1 1/2 cups dark, milk or semi-sweet chocolate plus 1 teaspoon shortening
Sea salt (optional)
Line a baking sheet with parchment paper and set it aside.
In a bowl combine the crumbs, caramel sauce and 1/2 of the coconut flakes. Mix with a spoon that has been coated with nonstick spray. The dough will be sticky. Add the remaining coconut. (You can add more caramel sauce if the dough is too crumbly.) Using a melon baller scoop out balls (about 1 tablespoon per ball) and place onto the sheet with the parchment paper.
When done with all the dough place the cookie sheet in the freezer for 20 minutes.
Place the chocolate and shortening in a microwave bowl and microwave for 20 seconds, stir and if not completely melted microwave for 10-second intervals until the chocolate is melted. Take the chocolate balls from the freezer and place the balls, one at a time into the melted chocolate. Use a fork to flip the balls and make sure the balls are evenly coated. Once they are coated place them back on the parchment paper. Using a spoon drizzle the remaining melted chocolate over the top of the coated balls and the sprinkle a little salt on the top. Return the balls to the refrigerator for 15 minutes or until ready to serve. Makes 2 dozen or less depending on the size.
Submitted by Carie Warder, Indianapolis, Ind.
CHOCOLATE BLUEBERRIES (dairy)
1 cup of blueberries, washed and dried very well
1 cup raspberries, washed and dried very well
1 1/2 cups of white chocolate chips
1 1/2 tablespoons vegetable oil
Cover a cookie sheet with parchment paper and set aside. In a microwave bowl combine the chocolate and oil. Microwave for 20 seconds and mix to see if melted. If not, microwave an additional 10 seconds and stir. Continue until all the chips are melted.
In a bowl combine the blueberries and raspberries. Place several berries into the melted white chocolate and cover them completely. Using a spoon place 4 or 5 of the berries together on the parchment paper. Repeat until all the berries are used up. Refrigerate for 30 minutes. Makes 20 to 30 pieces depending on the size of the pieces.
I WANT S’MORE STRAWBERRIES (dairy or pareve)
16 large strawberries
4 ounces semi-sweet chocolate
1/2 cup graham cracker crumbs
1 cup marshmallow topping
In a microwave bowl melt the chocolate for 20 seconds, stirring until smooth. If there are still lumps microwave an additional 10 seconds. Dip the strawberries in the chocolate, then roll them again in the graham cracker crumbs. Put on a parchment lined cookie sheet. Repeat until all of the strawberries are dipped in chocolate and graham cracker crumbs. Place the marshmallow topping in a plastic bag, cup off one of the corners and use it as a pastry bag. Drizzle the topping over the berries. Refrigerate for at least 20 minutes before serving. Makes 16.
RASPBERRY CHOCOLATE TREATS (dairy or pareve)
7 graham cracker sheets, broken into quarters (into 28 pieces)
1 can sweetened whipping cream or nondairy whipped topping
12 ounces fresh raspberries
1 cup bittersweet chocolate chips
Using the nozzle of the whipping cream gently fill cavity of each raspberry. Place them on their sides until all are filled.
Place the chocolate chips in a microwave bowl and microwave for 30 seconds. Stir. And if not fully melted continue for 10-second intervals until melted. One section at a time dip one side of the graham cracker quarters. Place them, chocolate side up on a cookie sheet. Top each chocolate coated graham cracker piece with 3 raspberries, filled side right down on top of the melted chocolate. Repeat until all the berries are used up. Drizzle the remaining chocolate over the top of the berries. Cover and refrigerate at least 1 hour. These can be made 24 hours ahead of time. Makes 28.
Modified from tasteofhome.com
© Eileen Goltz