At our last class, we discussed creative uses of leftovers. So, for the tasting table I brought a chocolate dipped fruit plate.
Hopefully fresh fruit is a part of your year-round festivities. But rarely does one fit the entire carton of strawberries, or the entire pineapple on the fruit tray. So instead of forgetting about the delicious fruit until it starts to mold, re-invent it as a delicious, decadent dessert. Nothing could be simpler than following these steps:
1. Let fruit dry slightly. Lay the cut up fruit on paper towels and blot well. This will allow the chocolate to cling effectively to the fruit.
2. Melt some dark or bittersweet chocolate. If you don't have bittersweet on hand - melt some chocolate chips with a few squares of unsweetened baking chocolate and stir well. (Microwaving for 30 seconds at a time and stirring in between until melted is the easiest method.)
3. Dip about half of the fruit in the chocolate, allowing the excess to drip off, then place on a cookie sheet or tray covered with wax paper.
4. Refrigerate for 15-20 minutes or until the chocolate has set up.
5. Plate up and enjoy. (after about a day, the liquid from the fruit will start to make an oozy mess of the chocolate.)
On this tray I used strawberries, pineapple, mandarine oranges, kiwi and I also dipped some fresh cranberry clusters (they are tart, but yummy). Not only does it make a gorgeous statement at any food gathering, but it doesn't get much healthier than fresh fruit and dark chocolate.