Serves: 12 people, one each. Preparation time: 30-45 minutes.
DO NOT wash the strawberries. They will become mushy if washed. If they appear too dry, you may gently wipe them with a damp paper towel. Dump the Oreo® Cookies in a food processor and pulse until ground fine. You can substitute crushed Nuts, Sprinkles or crushed Candy Bars, like Heath® Bars. Line a cookie sheet with Release Foil, a Silpat®, or waxed or parchment paper. Melt the Chocolate Chips in a deep glass bowl in the microwave. You may substitute White or Semi-Sweet Chocolate if you'd like. Heat on HIGH for 30 seconds and stir well. Repeat for 10 seconds more if necessary. Stir briskly until smooth.
Hold the berry by the stem or insert a wooden skewer into the top of the berry, then dip the berry into the warm chocolate. Turn the berry to coat it evenly and scrape off the excess on the side of the bowl. Immediately dip the covered berry in the cookie crumbs or nuts and turn. Place on the cookie sheet to cool. When finished dipping all the berries, place the cookie sheet in the refrigerator for 10 minutes to solidify the chocolate. After chilling, place each in a paper cup, or alongside another dessert. With Cheesecake slices you can swirl Whipped Cream on top of the slice and put the berry (without the cup) on the top of the Cheesecake slice. Elegant!
This recipe is published by permission, from the book, "The Gild A Lily Cookbook - Marilyn Byer Teaches Elegant Foods and Presentations", available from the author, Marilyn Byer.