Chocolate Strawberry Volcano Food

CHOCOLATE STRAWBERRY VOLCANO

Steps:

• Preheat oven to directions on brownie package.
• Grease and flour a round cake pan and a 8 x 8-inch square pan.
• Prepare brownies as directed on package.
• Spoon 1/2 of the batter evenly in the round cake pan and the other
• half evenly in the square pan.
• Bake for 17-20 minutes or until a knife inserted into the center of
• the brownie comes out clean.
• Cool completely.
• Combine sugar, strawberries and water in a medium saucepan.
• Bring to a boil, stirring occasionally. Reduce heat and gently boil
• for about 10 minutes, stirring occasionally.
• Combine cornstarch and water in a small bowl. Add to saucepan,
• whisking until thickened.
• Chill thoroughly.
• Cut the brownies in the square pan into 1/2-inch cubes.
• Spoon mixture over brownie in the round pan. Sprinkle brownie
• cubes and walnuts on top.
• Drizzle with warmed hot fudge sauce over top of dessert.
• Cut into wedges to serve.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

VOLCANIC CHOCOLATE TRUFFLE CAKES!

Steps:

• Preheat oven to 375°F.
• Butter 6 individual ramekins lightly.
• Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
• Set aside to cool a bit.
• In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
• Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
• in a bowl sift flour and baking powder together.
• Add the flour mixture to the processor and process until thoroughly combined.
• Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
• Pour mixture into your prepared 6 ramekins.
• Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
• Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
• I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
• NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
• You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
• When they come out of the fridge, they will set back down completely!
• After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
• Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
• Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
• Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
• Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
• Serve!
• You may want to make a double batch, because everyone will want seconds!

CHOCOLATE STRAWBERRIES

Steps:

• In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.