Author Notes
A simple yet delicious way to spice up any meal. A healthy dessert with a little sexy kick! —HealthyVoyager
Ingredients
-
6 ounces
vegan chocolate, chopped
-
3 tablespoons
vegan heavy cream (1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps)
-
1 tablespoon
vegan butter
-
1/8 teaspoon
ground pure chili powder, such as ancho
-
10
large strawberries with long stems
Directions
-
In a heat-proof mixing bowl, add the chocolate, cream, and butter.
-
Place over a smaller pot of simmering water. Be sure the water does not touch the bottom of the bowl.
-
Stir until chocolate is melted.
-
Stir in the chili powder and mix until fully incorporated.
-
Hold each strawberry by the long stem and dip into the chocolate allowing the excess to drizzle back into the pan.
-
Place chocolate covered strawberries on a parchment or waxed paper lined sheet tray.
-
Once chocolate is cool, chill until fully set, about 30 minutes.
See what other Food52ers are saying.