Over-the-Top Chocolate Dipped Strawberries

With Valentine’s Day being only one week away, I thought I would share our favorite Valentine’s Day treat. These strawberries aren’t your ordinary dipped berries. These are Over-the-Top Chocolate Dipped Strawberries; strawberries taken to the next level; chocolate overload strawberries. Okay, I think you get the picture.

What sends these berries over-the-top is the Chocolate Mousse Filling. My Chocolate Mousse recipe is one of Mr. SBF’s favorite treats and so are Chocolate Dipped Strawberries, so one year I thought to myself, why not combine the two? They turned out to be a hit with everyone at the Farm!

This recipe is for one pound of strawberries but there will most likely be enough mousse to make more. If you wish to make more, simply double the ganache recipe and you should be set for two pounds of berries. But around here no one complains when there’s leftover mousse to snack on!

For the strawberries, begin by washing and drying them. Drying is very important, otherwise, the Chocolate Ganache won’t stick. It will simply slide off of the wet berries and what’s the point of that?

 

 

The second step in the strawberry prep is to hull them deeply. You really want to hollow out the centers but be careful not to go all the way to the bottom.

Then cut off the bottom tip of each berry. Reserve each tip because later they will cap the berries.

For the ganache, place semisweet chocolate, heavy cream and butter in top of double boiler over low heat, stirring until melted. Whisk until smooth.

I’m not in the habit of using my microwave but if I’m in a hurry, I have found that it melts just as well in the microwave. Simply place the chocolate, cream, and butter in a glass bowl and microwave for fifteen seconds at a time, whisking in between intervals until the chocolate is melted. Remove approximately one-third of the chocolate and place into a separate, medium-sized bowl. Set it aside to cool.

Line a flat pan or baking sheet with parchment paper.

Whisk remaining two-thirds of chocolate until smooth, then dip each strawberry in chocolate. Place each berry on parchment paper then place pan in the refrigerator to set the chocolate.

Whip heavy cream in a large bowl with an electric mixer until soft peaks form. Then add vanilla and powdered sugar. Continue whipping until stiff peaks form.

 

Once stiff peaks form, Gently fold about one-third of whipped cream into the reserved third portion of chocolate. Fold until incorporated. Then fold that batch of mousse into the remaining whipped cream. Folding gently until it is all incorporated together. You now have your chocolate mousse!

Place mousse into a piping bag with whatever decorative tip you choose. Remove strawberries from the refrigerator and pipe mousse into each one. Place a reserved strawberry bottom on the top of each one.

You have now completed your Over-the-Top Chocolate Dipped Strawberries!

 

 

 

 

Print Recipe
Over the Top Chocolate Dipped Strawberries
Chocolate Mousse filled, Chocolate Dipped Strawberries
Course Dessert
Cuisine Sweets
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Dessert
Cuisine Sweets
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Wash & dry strawberries. Hull them deeply but be careful not to go all the way to the bottom. Cut the bottoms off and reserve for later.
  2. Place chocolate, 3T of heavy cream amd 1T butter in the top of a double boiler over low to medium heat until melted whisk until smooth. *option to place ingredients in a small glass bowl and microwave for 15 minute intervals, whisking between each interval until melted.
  3. Place 1/3 of melted chocolate into a medium-sized bowl and allow to cool. Reserve for later.
  4. Line a pan or baking sheet with parchment paper.
  5. Dip each strawberry into remaining 2/3 of chocolate. Place on parchment lined pan. Once all of the berries are dipped, place pan in refrigerator to allow chocolate to set.
  6. Place 1/2 cup heavy cream in large bowl and whip with electric mixer until soft peaks form. Add vanilla and powdered sugar and whip until stiff peaks form.
  7. Once stiff peaks have formed, remove 1/3 of whipped cream and gently fold into reserved, cooled chocolate. Fold until incorporated and then fold that batch of mousse into the rest of the whipped cream. Gently fold this until incorporated.
  8. Place chocolate mousse into piping bag with small decorative tip.
  9. Remove strawberries from the refrigerator, fill each one with mousse. Place a reserved strawberry bottom on the top of each berry.
  10. Refrigerate until ready to serve.

Gluten-Free Oatmeal Cookies

Today, this Nonnie is sharing a brand new recipe for Gluten-Free Oatmeal Chocolate Chip Cookies. If you follow me on social media, you know that I’ve been blowing up my Facebook page, Instagram and Twitter accounts with posts of our new little grandson. I can’t help it. He’s just so cute!

Anyway, since LittleMan was born, my nurture instincts have kicked into high gear and for me, part of nurturing is to feed people. It’s been a little hectic the past couple of weeks so I haven’t spent very much time in the kitchen other than to throw some quick meals together and we were all having some comfort food withdrawals. So yesterday I decided to bake some of our favorite traditional Chocolate Chip Cookies.

LittleMan and his Mommy & Daddy are staying with us for a few days and since his Mommy is gluten intolerant, I realized that she wouldn’t be able to eat our cookies so I found some gluten-free oatmeal from Trader Joe’s in the pantry and discovered that it had a gluten-free cookie recipe right on the package. Obviously, I can’t take credit for this recipe but I can certainly share it with you. They are absolutely delicious!

The only thing I did differently from the recipe printed on the package was omitted the nuts and pressed the cookies down slightly before baking them because I wasn’t sure home much they would spread out. They turned out perfect!

I hope you enjoy the recipe as much as we have.

 

 

 

Save this recipe on Pinterest and come back and let me know what you think of them!

Print Recipe
Gluten-Free Oatmeal Cookies
Soft, chewy and delicious! Gluten-free never tasted so good.
Course Dessert
Cuisine Sweets
Prep Time 10 Minutes
Cook Time 10-12 Minutes
Servings
Cookies
Ingredients
Course Dessert
Cuisine Sweets
Prep Time 10 Minutes
Cook Time 10-12 Minutes
Servings
Cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine sugar, brown sugar and softened butter and beat until fluffy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts (optional).
  3. Place each rounded teaspoon full of dough on cookie sheet about two inches apart. Press each cookie down slightly. Bake for 10-12 minutes until lightly brown around the edges.
  4. Remove from oven. Cool slightly on cookie sheet then move cookies onto paper towels or parchment paper to cool completely.

For the Love of Food

I am a Foodie by birth. Both of my grandmothers were Foodies and my momma was a Foodie, so really, I didn’t have a choice but to be one too!

My fraternal grandma had nine children so I think that she became a Foodie out of necessity. When I was small, three of her children still lived at home and I remember her always being in the kitchen. She would get up early in the morning to make breakfast for my grandfather (which usually involved homemade flour tortillas) and to prepare and pack his lunch for the day. Then when the children (teens by this time) would get up, she would make breakfast for them. After they would go to school, grandma would do some cleaning and various other chores, watch a “novella” or two, then by late afternoon she would be back in the kitchen preparing dinner. By the time the dishes were washed and put away and everyone had eaten their dessert (usually a bowl of ice cream) it would be “late” at night.

Even as I got older, grandma was always in the kitchen. Everyone knew that if you were going to her house for a visit, you had better make sure you were hungry. And even if you weren’t, you’d better be prepared to eat anyway! I can’t recall ever going to her house and not eating while I was there.

My maternal grandma, I believe, was a Foodie by choice. She simply loved food and loved cooking. After their children were grown, my grandparents opened a restaurant in northern California. I’m not sure how long they had the restaurant (it was before I was born) but I remember hearing stories about it. And when Gram spoke about it, she did so with fondness. “It was hard work,” she would say. “But we met some good people along the way.”

 

After my grandfather passed away, Gram began working in a school cafeteria. She eventually became the head “lunch lady” and worked directly with the school nutritionist to create delicious, healthy meals. When I was thirteen I was able to go to work with her during the Summer School program and help out in the kitchen. I was amazed at how much food they had to prepare! And even more amazing was the fact that they made almost everything from scratch. That same summer Gram was asked to cook for a church family camp that was taking place at one of the local lakes. She took me along to help. I learned a lot that summer and I treasure the time I spent with her.

Even after retirement, Gram continued her kitchen activities. Every year for Christmas she would bake dozens upon dozens of various kinds of cookies and goodies. Then she would divide them into tins and containers she had collected throughout the year and every household in her family (along with many of her friends) would receive a container full of her delicious creations. To this day, at Christmas time, my (adult) children still ask me to make Great-Grams Molasses Crinkles! (I will share the recipe in another post).

Just before she passed away, Gram gave me her recipe cards. Every so often I take them out and look through them just to feel the nearness of her spirit.

 

As for my momma, well, she was a Foodie for Love’s sake. Meaning, she cooked because she loved to and because everything she prepared was done so with love. I think that my being a Foodie stems mostly from the comfort of the love that she so generously poured into everything she did.

My passion for cooking encompasses all three of these wonderful women. I have cooked out of necessity, I have owned my own cafe, baking is my favorite, nutrition plays an important role in my cooking (sometimes) and I put a heaping amount of love into everything I do.

I am proud to be a Foodie.

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