Chocolate Dipped Fruit Skewers
Within minutes you can create these colorful and tasty dessert skewers with melted chocolate and a store-bought pound cake. If it's warm out, keep these chocolate-dipped fruit skewers stored in the refrigerator until a few minutes before ready to serve to keep chocolate from melting. The slightly chilled treat will be refreshing and delicious.
Prep Time:
15 minutes
Cook Time:
2 minutes
Serves:
18 - 20 skewers
Perfect for:
New Years
Mothers Day
Birthday Parties
Wedding DIY
Afternoon Snacks
Bookclub Bites
Healthyish Sweets
Park Picnics
Mothers Day
Ingredients
- 1 Package (16 ounces) Driscoll's Strawberries
- 3/4 Cup semi-sweet chocolate chips
- 1/3 Cup Driscoll's Blueberries, Blackberries and/or Raspberries
- 1 purchased pound cake (about 11 ounces)
- 18 - 20 bamboo skewers (about 4 inches long)
Directions
- LINE a plate or baking sheet with waxed paper or parchment paper.
- HULL strawberries and PAT DRY.
- COUNT strawberries.
- CUT pound cake into that number of cubes.
- PLACE 3/4 cup chocolate chips into a glass measuring cup or small microwave-safe bowl.
- MICROWAVE chocolate chips on medium (50%) power for 30 seconds.
- STIR chocolate chips.
- MICROWAVE chocolate chips on medium (50%) power for 20 seconds.
- STIR chocolate chips.
- CONTINUE MICROWAVING and STIRRING chocolate chips in brief intervals until melted and completely smooth. Do not over-cook.
- DIP pound cake cubes into melted chocolate about halfway up sides.
- TAP pound cake cubes gently on side of bowl to REMOVE excess chocolate.
- PLACE cubes on waxed paper dipped-side down.
- CHILL cubes in refrigerator until chocolate is firm.
- THREAD two to three berries onto each bamboo skewer.
- THREAD one dipped pound cake cube onto bottom of each skewer.
- PLACE skewer onto a serving platter.
- REPEAT with remaining berries and dipped pound cake and CREATE various patterns as desired.
- DRIZZLE any remaining melted chocolate over skewers.
- SERVE immediately or store in refrigerator until ready to use.
