Chocolate Strawberry Waffle Ball On A Stick Food

CHOCOLATE WAFFLES

Steps:

• Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.
• Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.
• Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
• Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.

STRAWBERRIES ON STICKS

Steps:

• Thread 3 berries on each soaked wooden skewer. Braai (grill) for 3 to 4 minutes, turning until charred and slightly soft.

STRAWBERRY WAFFLES WITH STRAWBERRY-BLACK PEPPER BUTTER AND LEMON CURD CREAM

Steps:

• For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.
• Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.
• For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.
• For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.
• Heat a waffle iron according to the manufacturer's directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.
• Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.

CHOCOLATE STRAWBERRY BALLS

Steps:

• In a medium sized bowl beat the cream cheese until smooth.
• Place 1 cup of chocolate chips in a small sized microwave safe bowl. Microwave on high for about 1 1/2 minutes. Remove the chocolate from the microwave. The chips may hold their form, but the will be soft. Stir well.
• Blend the melted chocolate in with the cream cheese.
• Stir the crushed wafers and preserves into the cream cheese and chocolate.
• Cover the bowl and chill for 1 hour.
• Shape the strawberry chocolate into 1 inch balls and roll in one of the following:.
• powdered sugar.
• toasted, finely chopped slivered almonds.
• unsweetened cocoa.
• Place each ball on a wax paper lined cookie sheet.
• Cover the cookie sheet and refrigerate until firm.