Snow sprinkled strawberries recipe

The luxurious taste of sweet, juicy strawberries coated in bitter chocolate will definitely meet the approval of all your guests this Christmas. Choose whether to serve them as a festive dessert or sweet treat or whether to use them to transform a simple iced cake into a simply sensational seasonal celebration cake. As a cake decoration the effect is extremely sophisticated and nobody would guess it has taken you only minutes to create. As a platter to serve after dinner or with an afternoon glass of something sparkling the strawberries will be equally impressive and only you need know that you have applied minimum effort!

Ingredients

• 300g good quality dark chocolate, broken into squares
• 18-20 strawberries (stalks left on)
• 6tbsp icing sugar
• 1 plain iced fruit cake to decorate (optional)

Method

1. Place the chocolate in a heatproof bowl over a pan of barely simmering water. Do not let the water touch the base of the bowl or the chocolate may overcook. Heat until the chocolate is melted, without stirring, for about 5-8 minutes.  Remove the bowl from the pan and set aside to cool slightly for 1-2 mins. Alternatively, melt the chocolate in a microwave-proof bowl on HIGH/ 100% for 1-1.5 minutes.
2.  Using the strawberry stalks to hold, carefully dip the strawberries into the melted chocolate, one at a time. Place the strawberries on a piece of clean baking paper, spaced apart slightly. Leave until chocolate has started to set.
3. Place the icing sugar in a bowl and add 1tbsp water. Mix to a smooth, medium-thick paste. Using a teaspoon drizzle some icing over each strawberry (see That’s good to know). Leave strawberries until the chocolate and the icing have completely set.
4. If using strawberries to decorate a cake pile the strawberries on top of the cake and around the edges otherwise pile onto a large serving plate. Serve on the same day of making or keep, covered in the fridge for 2-3 days.