Dolci frutta Creamy Berry Baskets

Serves: 4

What you'll need:

• 1 custard cup for mold
• 4 eight-inch lengths of foil, each folded in half to make four-ince double-thick squares
• Vegetable cooking spray
• 1 (8oz.) canister chocolate or creamy white Dolci frutta
• 1 pint strawberries
• 1 tablespoon sugar or orange liqueur
• 1 cup heavy or whipping cream

Reserve 4 best strawberries. Wash, drain, and slice the rest and set aside.

Using an inverted custard cup as a mold, press a double-thick square of foil over top and down sides, curving foil back slightly at base. Remove from mold. Repeat to make 3 more foil cups. Spray the outside of each foil mold lightly with vegetable cooking spray.

Melt Dolci frutta according to package directions. Dip 4 reserved berries for garnish and set aside on waxed paper. Fill a pastry bag, parchment, or waxed paper cone with remaining melted Dolci frutta.* Using or cutting a “z” tip, pipe or drizzle melted Dolci frutta in a circle around base of mold then up over the sides in a lacy basket pattern. Refrigerate 30 minutes to set. Drizzle a second layer to form almost solid bottom and strengthen sides. Re-cool 30 minutes until set.

With cool, dry hands, carefully separate foil from finished ‘basket’. Hold basket lightly to prevent breakage; place each on a cool dessert plate. Fill baskets with sliced, drained berries. Top with sweetened** whipped cream. Garnish with reserved Dolci frutta dipped berries.

Dolci frutta Party Platter

Serves: 8

What you'll need:

• 3 (8 oz.) canisters chocolate or creamy white Dolci frutta
• 2 pints ripe strawberries with hulls intact
• 1⁄2 lb. seedless green grapes
• 2 navel oranges, unpeeled
• 2 apples
• 1 bottle maraschino cherries with stems
• 2 bananas
• 4 tablespoons lemon juice
• 1⁄2 frozen pound cake or 1⁄2 package shortcakes
• 1⁄2 cup ground nuts of your choice
• 1⁄2 cup shredded coconut Assorted pecans, walnut halves, cashews
• Assorted lemon or mint leaves for garnishing

Cover a cookie sheet or tray with waxed paper; set aside. Do not wash berries or grapes unless absolutely necessary. If needed, wipe well with damp cloth and set aside on paper towels to remove any trace of moisture*. Separate grapes into small clusters. Cut 2 unpeeled navel oranges into thin, round slices, then halve each slice. Blot well with paper towel and set aside. Wash apples and dry well. Slice into wedges, removing seeds and stem. Brush apple wedges with lemon juice to prevent browning. Drain maraschino cherries and dry with paper towels, blotting well to remove excess moisture. Peel and slice bananas into 2-inch chunks and brush with lemon juice. Cut frozen pound cake into 1-inch cubes or cut 4 shortcake cups in quarters and freeze until ready to dip. Just before dipping, blot apples and bananas well to remove moisture. Fruit and cakes must be dry for best results.

Following directions on microwaveable container, melt Dolci frutta wafers by gently heating in microwave until softened and stirring until smooth. Dip fruit by stem, rind, or with fork, allowing excess to drip off. Using fondue forks to spear, dip frozen cake quarters or cubes completely, air dry by placing fork handle in a cup of uncooked rice or beans. Decorate cake tops with drizzled ‘icing’, add sprinkles, or dip top in ground nuts. Cherries and nuts may be completely submerged; roll in coconut or ground nuts as desired (insert toothpicks as necessary for easier handling). After dipping, set each piece aside to cool on waxed paper until hardened. Lift carefully to remove to serving tray. Arrange attractively on large platter. Garnish with fresh flowers, fresh lemon or mint leaves, or decorative ‘chocolate leaves’ as desired.