Melting chocolate in hot cream is a foolproof way to make a smooth dip or pourable coating for all manner of sweets. Dipping a variety of fruit pieces and freezing them makes a cool and refreshing treat to beat the heat.
- Prep: 15 min
- Cooking: 5 min
- Refrigeration: 1 h
- 1/2 cup (125 mL) 35 % cream
- 8 oz (240 g) semisweet chocolate finely chopped
- 1/2 cup (125 mL) super fine sugar
- 3 dozen pieces of mixed summer fruit (strawberries, bananas, orange segments, peach slices, mango)
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Heat whipping cream in a medium saucepan over medium heat until just below the boiling point. Remove from heat; stir in chocolate until melted and completely smooth. If chocolate becomes too thick it can be reheated for a few seconds in the microwave on low heat or over a double boiler until dippable.
Skewer larger fruit pieces on popsicle sticks and smaller pieces on bamboo skewers. You can use one larger chunk of fruit per stick, or skewer smaller fruit pieces kebab-style.
Roll fruit in super-fine sugar and dip in chocolate. Carefully place on parchment lined trays.
When all fruit has been dipped, place trays in freezer for one hour.