Desserts

Chocolate-Dipped Fruit

A dessert inspired by Marcel Desaulnier's recipe
for Chocolate Drenched Fruit in his most
recent cookbook, Desserts to Die For,
Simon and Schuster, 1995.
Serves: 6-8
Work Time: 50 minutes
Total Time: 1 hour 20 minutes

• Eight 1-ounce semisweet chocolate squares,
  chopped into 1/4-inch pieces
  
• Eight ounces good-quality white chocolate,
  chopped into 1/4-inch pieces
  
• One pink grapefruit, peeled and sectioned
• One seedless orange with peel,
  cut into 1/4-inch-thick circles
  
• One kiwi, peeled and cut into 1/4-inch slices
• Four large fresh strawberries, washed and dried
• Four each dried peach and pear halves
• Four dried pineapple rings
• Mint sprigs or lemon leaves, optional

1. Place semisweet chocolate in small bowl; set bowl
over pan of gently simmering water, making
sure bowl does not touch the water, and
water does not get into chocolate. Stir occasionally
until chocolate is melted and smooth.
Using a separate bowl, similarly melt
white chocolate.
` 2. Meanwhile, cut grapefruit, orange, and kiwi as
directed above; set on paper towels to absorb any
juices. Set wire cooling rack on top of jelly
roll pan or cookie sheet.
3. Dip half of grapefruit sections, orange and kiwi
slices, and 2 each strawberries, peach and
pear halves, and pineapple rings into melted
semisweet chocolate. Place on rack to dry.
Repeat, using remaining fruit and dipping
into melted white chocolate; let dry as directed.
4. If desired, dip tines of fork into melted white
chocolate and drizzle over dark chocolate-coated
fruit. Similarly, make dark chocolate drizzles over
white chocolate-coated fruit. Refrigerate to
set chocolate completely. At serving time,
arrange fruit in bowl, tucking in mint sprigs,
if desired.
NUTRITION INFO per 1/8 recipe without mint sprigs: 420
calories (41% from fat), 19 g fat (11 g
saturated), 5 mg cholesterol, 35 mg sodium, 64 g
carbohydrate (7 g fiber), 5 g protein. % Daily
Values: 10% calcium, 10% iron.

CHOCOLATE DIPPING SAUCE

Here is a luscious treat for Valentine's Day!

• ½ cup flour
• ¼ cup unsweetened cocoa
• 1 1/14 cup confectioners’ sugar
• 1 tablespoon vanilla
• 2 tablespoons Dark Corn Syrup
• 2 tablespoons butter or margarine
• ½ cup milk

Melt butter in sauce pan on low/medium heat.
Blend in cocoa.
Add milk, vanilla, corn syrup, sugar, and flour.
Let mixture come to slow boil, reduce heat.
Simmer about 6 minutes.
Serve while still warm. Dip fresh fruits,
cookies, graham crackers, marshmallows, pretzels,
sponge cake, etc.