[title subtitle=”words and Images: Catherine Frederick”][/title]
We’re completely in love with this show-stopper of a Valentine dessert. An edible chocolate box piped full of chocolate mousse and topped with a chocolate-covered strawberry. Be still my heart. Be mine choc-in-the-box, be mine!
Ingredients
7 oz. Baker’s dipping chocolate, real milk chocolate
4 strawberries, fresh
5 Hershey’s® milk chocolate bars (1.55 oz. each)
½ cup white chocolate chips
½ cup milk
¼ cup chocolate instant pudding mix
1¼ cups Cool Whip©
Wilton® 12-inch disposable decorating bag & pastry tip (or large Ziplock® bag with ¼” end snipped at angle)
Method
In a small bowl, combine milk and instant pudding mix and whisk for 2-3 minutes. Let stand until soft-set. Add in Cool Whip©, place in refrigerator.
Remove wrappers from candy bars and discard. Cut bars in half lengthwise. Place sections, Hershey’s® imprint side down, on baking sheet lined with wax paper.
Melt Baker’s dipping chocolate according to directions on package. Dip bottom of strawberries in chocolate, place on a baking sheet lined with wax paper.
Melt white chips in microwave in 5-10 second intervals until melted completely. Stir after each interval. Once melted, lightly drizzle over chocolate bar sections. Place in refrigerator until set.
If cut edges of bars are jagged, use a vegetable peeler to make smooth. Dip the side of one bar section in melted dipping chocolate and adhere it to the side of another bar section. Place on wax paper, hold for a few seconds until chocolate begins to set. This will form two walls of your box. Dip one side of another bar section, adhere to a free edge of the two-sided box. Repeat to complete the box. Repeat these steps to form your second box. Save remaining bar sections for later (these form the box top). Place strawberries and boxes in refrigerator until chocolate is set – about 10-15 minutes.
Remove boxes from refrigerator, place on serving dish. Place chocolate mousse into decorating bag and pipe into prepared boxes. Place strawberry on top of mousse. Dip bottom of remaining bar sections into dipping chocolate (melt again if necessary). Adhere to the top, back section of each box at an angle to form your opened lid. Refrigerate for 5-10 minutes. Remove and enjoy with a rosé Champagne or a red zinfandel!
