Cooking with Angie: Chocolate Hazelnut Dipped Fruit

Chef Angie Boedeker
Angela's Café
Inside the Denison Golf and Country Club
Denison Golf and Country Club
5216 F.M. 84, Denison
Phone: 903-465-4488

Chocolate Hazelnut Dipped Fruit
16 pieces

¼ fresh pineapple, peeled, cored and cut into ½ inch chunks
16 seedless grapes
32 fresh whole strawberries
½ cup heavy cream
2 cups semi sweet chocolate chips
1 teaspoon vegetable oil
1 cup chopped hazelnuts…or any other toppings such as peanuts, almonds,
Coconut, sprinkles
Line a baking sheet with parchment paper. Set aside. Using a paper towel, pat the pineapple pieces dry. Thread skewers starting and ending with a strawberry with a piece of pineapple and grape in between. Repeat with remaining skewers.
In a small bowl, combine the cream, chocolate chips, and oil. Set bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Place toppings on parchment paper. Dip 1 side of the skewer into the chocolate mixture. Allow excess chocolate to drip off and dip into the topping of your choice. Place the skewers, chocolate side down on parchment paper. Refrigerate until the chocolate has set. Turn chocolate side up to serve.

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