KP Choc Dips Original 28 g (Pack of 1), Case of 12

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Just give it a hearty stir to fluff all the ingredients that might have settled, and you’ll be good to go. Cooking with hot oil can be dangerous – before you start, read up on how to deep-fry safely to avoid accidents in the kitchen. This fun and easy chocolate dip is perfect to dip a side of strawberries, homemade churros, and so much more. This is where you fill a pot with water, and put a second pot (or bowl) on top, with chocolate inside.

I’m Shelley – and along with my husband, Scott, and my kiddos, Amy and Ty – I’ve spent the last 10 years inspiring busy people with exhaustively tested, delicious, easy-to-make recipes . The microwave method works especially well for this Chocolate Dip recipe, where we’re not melting chocolate all by itself. Microwave on high for approximately 1 1/2 minutes (the exact timing can vary slightly depending on the power and wattage of your microwave). I find if i’m baking with both my kids, this is a good chance to swap jobs to try and stop any fighting about who gets to do what! Oh – and if you reallllly want to knock their socks off at the next party, serve this, along with another THK make-ahead favorite: Fruit Kabobs !Chocolate Peanut Butter Fruit Dip | Make the recipe as directed, but mix ½ cup of creamy peanut butter into the cream cheese mixture ½ cup of creamy peanut butter until smooth. One additional key to this dip’s success is that we’re heating the ingredients together, rather than introducing the milk into the mixture after we’ve heated the chocolate. Heavy cream |Freshly whipped heavy cream is an excellent replacement for the typical cool whip added to chocolate fruit dips. To warm it up again, just set it again over a bowl of simmering water, and it will turn again into a smooth sauce that makes you want to lick your fingers clean.

You can even tuck some chunks of angel food cake onto your fruit tray (like in the photo above) or into your fruit kabob skewers. The table below gives an overview of this item's suitability for a variety of dietary requirements and preferences. I adore nondairy milks personally – especially coconut and oat – so I think your idea sounds delicious! I agree with what you said; the chocolate sauce isn't good for anyone with high cholesterol or high blood sugar!This ultra-impressive, decadently chocolate, ooey-gooey yummilicious dip is perfect when paired with all kinds of goodies. Ingredients: cocoa solids (cocoa butter, cocoa mass), sugar, full cream MILK powder, florentines ( ALMOND NUTS, sugar, butter (from MILK), glucose syrup, honey, cream (from MILK), HAZELNUTS), WHEAT flour, almond biscuits ( WHEAT flour, sugar, butter (from MILK), ALMOND NUTS, cocoa mass, EGG yolk, whole EGG, raising agents (diphosphate, sodium carbonate), salt, cocoa powder, emulsifier ( SOYA lecithin), acidity regulator (citric acid), flavourings, WHEAT starch), BRAZIL NUTS, marshmallow (glucose fructose syrup, sugar, water, gelatin, maize starch, beetroot juice powder, flavouring), vegetable margarine (palmfat, fatty acids, citric acids), breadsticks ( WHEAT flour, palm oil, yeast, WHEAT malt flour, salt), maltodextrin, HAZELNUT paste, skimmed MILK powder, emulsifiers ( SOYA lecithin, sunflower lecithin), SESAME, caramelised sugar, sea salt, whole MILK powder, EGG powder, raising agents (sodium bicarbonate, ammonium bicarbonate), organic cocoa butter, cocoa powder, flavourings, SOYA flour, pepper, natural colour (paprika). If it seems like it’s getting too warm or starting to scorch, turn off the slow cooker for awhile to let it cool down a little before turning the slow cooker back on again. Once the warmed chocolate mixture is smooth, stir in the remaining 1/4 cup chocolate chips and continue stirring until they're melted, and the dip is thickened and entirely smooth. At room temperature, this recipe maintains a perfect dipping consistency – terrific for picnics and appetizer buffets.

It’s theperfect dessertfor your next gathering with a creamy cream cheese base and crunchycrushed Oreos. Roll into balls, put on a floured baking tray (allowing plenty of room between each), cover with cling film and leave in a warm place until almost doubled in size. The cookies will spread as they cook so don’t worry if there’s a small gap in the centre of the piped swirls, but ensure there is enough space between each cookie so they don’t stick together as they cook. Strawberries, Blackberries, Raspberries, Blueberries, Bananas, orange segments, apples, peaches, melons, etc. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free.

Make Chocolate Sauce: Make the chocolate sauce by melting the chocolate and cream together in a double boiler. Double cream and a chocolate bar may be enough to make a sauce, but to take it to the very next level, you have to add butter and syrup, they make the sauce shiny and silky, and deliciously runny.

CHARCUTERIE BOARD IDEA: The biggest trend of last year included amazing charcuterie boards full of cheeses, fruits, and even candies! And there’s nothing wrong with sticking to a romantic classic, chocolate-strawberry combination (hint, hint again: Valentine’s Day! A simple and delicious homemade hot chocolate with chocolate chips, this all-natural Hot Chocolate for two (or four or more) uses common pantry ingredients.Melt the milk chocolate in a small glass heatproof bowl set over a saucepan of gently simmering water (known as a bain-marie), stirring often and making sure the bowl does not touch the water. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven. Another amazing thing about this chocolate sauce is that it can be used in any dessert with chocolate filling.