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Ingrédients
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2 t. (500 mL) de grains de chocolat blanc (12 oz)
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1 c. à soupe (15 mL) de shortening
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18 grosses fraises avec les feuilles
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1/2 t. (125 mL) de grains de chocolat mi-sucré
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1 c. à thé (5 mL) de shortening
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Tapisser la plaque à biscuits de papier ciré. Faire fondre les grains de chocolat blanc et 1 cuillère à soupe de shortening dans une casserole de 2 pintes (2 L) à feu doux, en remuant constamment.
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Planter une fourchette ou un cure-dent dans la queue de chaque fraise et tremper les fraises aux trois quarts dans le chocolat fondu, en prenant soin de ne pas enrober le haut de la fraise ni les feuilles. Placer les fraises sur la plaque à biscuits tapissée de papier ciré.
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Faire fondre les grains de chocolat mi-sucré et 1 cuillère à thé de shortening dans une casserole de 1 pinte (1 L) à feu doux, en remuant constamment. (Ou mettre les grains de chocolat et le shortening dans un petit bol allant au micro-ondes. Faire chauffer à découvert, à puissance moyenne (50 %), pendant 1 minute ; remuer. Faire chauffer de 2 à 3 minutes de plus, jusqu'à obtention d'une consistance lisse.)
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À l'aide d'une petite cuillère, verser le chocolat mi-sucré fondu en filets sur les fraises enrobées. Réfrigérer environ 30 minutes à découvert ou jusqu'à ce que l'enrobage ait durci.
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Conseils
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Conseil 1
Truc: Trempez les fraises dans le chocolat mi-sucré fondu et versez-y des filets de grains de chocolat blanc fondus.
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Conseil 2
Truc: Rincez les fraises à l'eau froide juste avant de les utiliser et essuyez-les en tapotant avec des essuie-tout. Si vous nettoyez les fraises et que vous les mettez ensuite au réfrigérateur avant de commencer la recette, elles ramolliront.
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Valeur nutritive
Aucune information nutritionnelle n’est offerte pour cette recette
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© 2024 ® / MC moulins généraux tous droits réservés
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