Sunday, February 11, 2007

Low-Carb ChocoPerfection-Dipped Strawberries

Chocolate-covered strawberries made with ChocoPerfection bars

You don't need me to tell you how amazingly delicious the fiber-rich, sugar-free, low-carb ChocoPerfection bars are. I've been a big fan of them for over a year now and will use them in all kinds of unique recipes (like my Stuffed Low-Carb Chocolate French Toast recipe) that call for chocolate (shouldn't that be like EVERY recipe?! HA!).

After telling you about how great ChocoPerfection bars are poured over blueberries a few months back for some homemade low-carb Raisinets, did you also know that ChocoPerfection bars can also perfectly complement another low-carb fruit--STRAWBERRIES! Yep, you can enjoy the decadence of rich, mouth-watering chocolate as you dip this juicy and plump natural dessert into a pool of hot melted ChocoPerfection bars. Ooooo, mmmmm, holy cow! Oh my goodness, your mouth won't know what hit it!

Special THANKS to our friends at Low-Carb Connoisseur for providing this outstanding healthy and nutritious recipe to make for your significant other after a romantic dinner, for your co-workers to show them how much you appreciate them, or at your next party. This versatile recipe will hit their sweet spot and they'll never know they aren't eating sugar! Shhhh, it'll be our little secret! :D ENJOY!


6 ChocoPerfection Milk or Dark Chocolate bars
24 large strawberries, rinsed and patted dry, with stems

1. Line a baking sheet with aluminum foil or waxed paper. Break ChocoPerfection bars into pieces; place in the top part of a double boiler or a metal bowl over (but not touching) a pot of simmering water. Stir one to two minutes, until chocolate is melted. Remove from heat.

OPTIONAL WAY TO MELT CHOCOLATE: ChocoPerfection bars may also be melted in the microwave. Place in a bowl; microwave on high for 1 to 2 minutes, checking every 30 seconds, making sure chocolate does not bubble at all.

2. Holding each strawberry by the stem, dip in chocolate, leaving a 1/4 inch border at the top. Gently shake off excess chocolate; place berry on foil. Repeat with remaining berries. Reheat chocolate if necessary.

3. Chill berries 40 minutes, until chocolate is set. May be prepared up to a day ahead.

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