Incase you’ve forgotten it’s the day of celebrating the Superstar’s of our hearts on Sunday, Mother’s Day.
I had to share this gorgeous idea, if you’ve got yourself a little extra time over the weekend, and ingredients on hand.
Servings:
Delicious and simple chocolate-dipped strawberries and grapes on skewers, arranged with stalks of mint (if available) to create a bouquet effect, in a decorative vase or cup.
The bouquet pictured is 12 Chocolare Dipped strawberries, 6 blackberries and 5 plain grape skewers.
A plain plateful of chocolate dipped strawberries or other berries or any fruit would also be lovely if you haven’t got skewers.
Ingredients:
Chocolate Sauce
½ cup Coconut Butter
1/2 cup Cacao butter
2 tablespoon Cacao powder, heaping,or more to taste
1 tablespoon Agave Nectar
12 strawberries
1 medium bunch grapes
1 bunch mint
wooden skewers
cup or container for arrangement
floral foam to fit container
Preparation:
1.Wash and dry all fruit.
2.Melt coconut oil and cocoa butter in a small bowl placed in a larger bowl of hot water.Stir until well melted, strain out anything that is not melted.
3.Add cacao powder and agave. Allow mixture to cool down till thickened,like hot fudge.
4.Skewer desired amount of berries.Dip/twirl berries into chocolate.(At this point you could double dip chocolate into chopped nuts or shredded coconut if you wanted.) Dip extra berries and grapes in remaining chocolate so you don’t have to eat arrangement right away! (I know you’ve had your eye on it already!)
If desired you should have enough chocolate for approx. 24 strawberries,for a fuller bouquet. of course you may use any fruit you like in this,the combinations are endless,I just used what I had in the fridge!
I just used a square peice of Styrofoam to stick skewer in till chocolate dried.
5.Arrange in cup or container using mint to fill in.
Sometime’s words can’t express, like food art can. 
