It has been over two months since Worth Cooking has been live and there is yet to be a chocolate recipe on here. Sure, Worth Cooking is obviously a cooking blog. But, I do post the occasional treat, so being chocolate free is totally unacceptable. I need to have my sweet favorite food present here as it is my blog. That would be chocolate. This month I am fixing the problem with a few chocolate recipes.
I decided to start off the chocolate-ness with this glaze. It is quite delicious! This can be poured on just about anything. Bundt cakes, muffins or cupcakes, brownies (my recipe for that is coming Friday) and even fruit. If allowed to sit for a while, or with refrigeration, it sets up into a soft chocolate.
- 2 oz baking chocolate
- ⅓ cup sugar of choice (sucanat, coconut, ect.) + 1 tablespoon water OR ¼ cup honey or maple syrup
- 1 teaspoon vanilla
- 1 tablespoon water
- 1 teaspoon oil (refined olive, ghee, avocado, or coconut)
- 1 pinch salt
- Put everything in a small saucepan. Heat over low heat until the chocolate is melted and everything is combined.
To make the chocolate strawberries, I used 10-12 strawberries and you can either dry in a berry spinner or air dry. Any liquid lingering on the strawberries will thin out the glaze. Drizzle the chocolate glaze over the strawberries. Refrigerate for about 20 minutes and then enjoy.