Sunday, March 28, 2010

Fresh Fruit Stuffed Chocolate Easter Egg

Monday Morning Post

Can an extravagant Easter dessert be easy, healthy and yummy?

A big YES!

Dark chocolate is health food of the year - couple that with fresh, ripe juicey fruit and you have a sweet treat to tickle everyone's taste buds. Gluten free, too!

Just coat an egg shaped candy mold with melted chocolate and stuff it with fresh fruit. So easy to make and so easy on the budget.

Fresh fruit, 9 inch tarts, sell for as much as $32.00 in fancy pastry shops in our area!
You can make this for less - a lot less.

Serves 4-6
Uses a 3 cup egg shaped candy mold

3/4 cup dark or semi sweet chocolate chips or discs (not unsweetened chocolate)
1/2 stick butter (margarine not recommended)
3 cups (approximately) fresh fruit salad or sliced strawberries
2-4 tablespoons brandy, rum or framboise (optional)
Whipped cream (optional garnish)

Put chocolate into a heat safe container then cut butter randomly over top. Microwave in 30 second intervals until chocolate is almost melted. Do not over heat. Stir smooth.

Pour melted mixture into mold and swirl to coat evenly. (If chocolate slips down mold and doesn't stick, it's too hot. Let it cool a minute or so and try again.) Refrigerate 20 minutes to completely chill.

Fill chilled chocolate shell with fruit. Drizzle fruit with liquor, if desired.

Invert onto plate with a rim to catch juices. Remove mold. Refrigerate until serving time - up to 3 hours.

To cut, dip the tip of a sharp knife into the chocolate to break the shell then cut down and watch the fruit salad spill out. Scoop onto a plate for serving. Don't expect neat slices.

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