Recently, on a visit to Utah, I had something that was extra tasty - Cummings' Chocolate Covered Raspberries! These little guys are quite the delicacy in Salt Lake, as the store runs out of their high dollar berries constantly.
After truly enjoying half a box of them, I decided I could make my own. Cummings' #1 fan however disagreed with me-- until today. :-)
I successfully re-produced the chocolate covered berries today in my Santa Monica, California kitchen and I must say that I did prove my one critic wrong. The berries were WONDERFUL and I highly recommend making them in your kitchen. They're super easy! Here's my recipe:
Angie's Chocolate Covered Raspberries
Ingredients:
6 oz. of FRESH, washed, and dried raspberries
6 oz. Ghirardelli Milk Chocolate Premium Baking Chips (you can find these in the cake mix isle at your grocery store)
Tools:
A muffin tin
Foil muffin tin cups
1 big pot
1 small skillet
Directions:
Bring a pot of water to boil on the store. While the water is heating, wash and dry your raspberries. Then, line your muffin tin with the foil muffin cups and place 4-5 raspberries in the bottom of each cup. When the water begins to boil, turn the heat to low and place the small skillet on top of the pot. This will create a double boiler, so that you don't overheat the chocolate. Place the chocolate chips in the skillet - preferably all in one spot together. Stir constantly until the chocolate is melted and smooth. Just as this happens, remove the skillet from the top of the pot and pour the chocolate into the muffin tins over the raspberries. Pour as much chocolate as you'd prefer and then afterward, take a minute or so to lightly tap the muffin tin against your kitchen counter. This will allow the bubbles of air to float up and the chocolate to drizzle down over the berries. Then, place the berries in the 'fridge for approximately 20 minutes before eating. Also, note that the berries should be eaten within 24 or so hours to ensure freshness.
Yumm.... good eating!
No comments:
Post a Comment