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Cocoa makes the most chocolaty of chocolate milk, the strawberries and a lovely fresh flavor twist and a touch of maple syrup boosts the natural sweetness. You can use honey if you prefer instead of male syrup. Both boost the yum factor! This drink is far thinner than a smoothie or shake. It's pretty much the same consistency as regular milk.
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Then transfer it to a food processor or blender and puree until smooth. Strain the strawberry puree through a fine-mesh sieve lined with cheesecloth, pressing out as much liquid as possible. Discard the seeds. Divide the strawberry sauce between two glasses and top each glass with 1¼ cups of milk. Stir to incorporate.
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1) To make the base, stir the crushed biscuits, butter and demerara sugar together and pack evenly into the base of a 7" springform pan. 2) To make the filling, whisk the sugar into the skyr until dissolved, and fold in the whipped double cream. 3) Pour the filling into the pan over the base, tap a few times on the counter to knock out air.
FileChocolate covered strawberries.jpg Wikimedia Commons
Preparation. Step 1. Prepare the strawberries: Rinse and drain the berries well, then dry them off with paper towels. (If you have time, let them further air-dry in the refrigerator, about 1 hour.) Step 2. Melt the chocolate: Fill a small pot with ½ inch of water, bring it to a simmer, then turn off the heat.
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Add the freeze dried strawberries and stir in the strawberry oil. Make sure you are using oil! Otherwise the chocolate could seize. Quickly add chocolate to the molds using a ladle followed by a small offset spatula to distribute the chocolate. Make sure to really tap the molds onto your surface to get rid of bubbles. Put in the fridge to set.
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Break the semi-sweet chocolate into pieces and place it in a microwave-safe bowl. Microwave it at 50% power for 30 seconds. Stir and repeat this process until the chocolate is melted and smooth. Hold a strawberry by the stem and dip it in the melted chocolate, turning to coat all sides.
PicNic Strawberry Milk Chocolate Mousse
How to Make Strawberry Milk Chocolate Chip Blondie Bars. Preheat oven to 350F. Line an 8×8 pan with parchment paper for easy removal and to cut cleanly. If you don't use parchment, lightly grease the pan. In a small bowl, whisk together flour, baking powder and salt to combine. Cream the butter and sugar about 3-4 minutes.
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Prepare the Strawberry Syrup. In a large saucepan or skillet, add the strawberries, water, and sugar, and mix. Bring to a soft boil over medium heat, mashing the strawberries into the mixture as they soften. Simmer for about 10 minutes to allow the mixture to reduce and slightly thicken.
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Fill a saucepan with 2" of water and bring it to a boil. Reduce the heat to a low simmer. Place a heatproof bowl on top of the simmering water. The water should not be touching the bowl. Add the chocolate you want to melt to the bowl. This is called a double boiler, water bath, or a bain-marie.
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2. Line a baking sheet with parchment or waxed paper. Use a large enough pan to allow an inch or two of space between the strawberries. If you plan on coating dipped strawberries with finely chopped nuts, sprinkles, coconut flakes, crushed candy, etc., prep those ingredients now and put them in bowls. 3.
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Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on. Melt the chocolate in a double boiler or in the microwave. Dip the strawberries in melted chocolate. Coat in desired toppings. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.
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Insert toothpicks into tops (stem ends) of strawberries. Hold a strawberry by the toothpick and dip it into the chocolate mixture. Turn the strawberry upside down and insert the toothpick into a Styrofoam block or place strawberry on a sheet of waxed paper; allow chocolate coating to cool. Repeat with remaining strawberries.
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Ready a piece of parchment paper, foil, or waxed paper large enough to hold the berries in a single layer. Place the paper on a baking sheet. Put the chocolate in a microwave-safe bowl, and heat it for about 1 minute, just till it looks soft and shiny. Use a spoon to stir the chocolate till it's melted and smooth.
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Instructions. Line a tray with baking paper (parchment paper). Place chocolate in a microwave proof bowl. Microwave on high in 30 second bursts, stirring in between, until smooth (see video). Pick up a strawberry by its stem, or gather up the leaves around the stem to get a grip hold on the strawberry.
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3 cups milk. 1 cup buttermilk. Mix strawberries and sugar in the bottom of a bowl (or even your blender's bowl) and let them macerate for at least an hour, or until very syrupy. The more juice they exude now, the better. Blend strawberries and juices until smooth, then pour into a pitcher along with milk and buttermilk.
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Combine the strawberries, sugar, and water in a small saucepan. Bring the mixture to a boil, then reduce to a simmer. Cook for 10-12 minutes until slightly thickened. Pour the syrup through a fine mesh strainer, pressing the solids with a spoon to extract all the syrup. Chill the syrup for at least 2 hours.