Instead of hand-dipping fruits, as one does with strawberries, you can make a hundred of these in just a few minutes. It is always very amusing when you put a plateful on the table after a meal. Invariably people say, "No thanks, I'm full already", no doubt thinking that you are presenting a dense chocolate bonbon. Then, when they bite in and get a juicy, tart squirt of flavor, they always reach for another.
Category: Desserts
Cuisine: American
1 pound Seedless grapes (red or green) firm, stems removed
4 ounces Semisweet chocolate (60%) melted, at body temperature (see NOTE)
1 tablespoon Unsweetened cocoa powder
1 tablespoon Powdered sugar
The melted chocolate should not be too hot when you work with it. To check the temperature, dab a small amount of it on your lower lip. When it is "lip temperature" (or body temperature), it is ready to use.
vogelapThe melted chocolate should not be too hot when you work with it. To check the temperature, dab a small amount of it on your lower lip. When it is "lip temperature" (or body temperature), it is ready to use. [I posted this recipe.]
vogelap
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