Chocolate-covered Grapes

If you like chocolate-covered strawberries you will surely love this with grapes.  

My mother does this every time we have a small party here in our house.  She served it in small clusters, and it must be well chilled when dipping it with chocolates to ensure a nice chocolate finish.

All you need is 1 lb. seedless grapes and 1/2 lb. best-quality bittersweet, milk, or white chocolate, coarsely chopped.

Line a large baking sheet with parchment or waxed paper.  Use scissors to snip the grapes into small bunches.  Put them in the freezer while you melt the chocolate.

In a medium saucepan, bring 2 inches of water to a bare simmer.  Put the chocolate in a stainless-steel bowl big enough to rest on top of the saucepan and set it over the pan, making sure it doesn't touch the water.  Heat, whisking occasionally, until most of the chocolate is melted.  Remove from the heat and whisk until smooth.

Hold a bunch of grapes by the stem over the bowl of chocolate.  Use a spoon chocolate over the the grapes to coat them completely, letting the excess drip back into the bowl.  Arrange on the prepared baking sheet and repeat with the remaining grapes.  Freeze for 10 minutes and serve, or refrigerate for up to 1 day before serving.

Very easy.  I love doing it again and again.  By the way this kind of recipe(I guess) it serves 4.  ^_^

Bon Appetit!!!

NO BAKE Chocolate Cheescake

INGREDIENTS:


1/3 c. butter
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. cocoa

In small saucepan, melt butter; stir in crumbs, sugar and cocoa. Pat firmly on bottom of 9 inch springform pan or 9 inch square pan. Chill while preparing filling.

FILLING:

1 env. unflavored gelatin
1/2 c. water
1/2 tsp. instant coffee granules
1/2 c. cocoa
1 (14 oz.) can sweetened condensed milk
1 1/2 tsp. vanilla
2 (8 oz.) pkgs. cream cheese, softened
1 (9 oz.) container frozen non dairy whipped topping, thawed
1/2 c. sliced almonds for garnish (optional)

In small saucepan, soften gelatin in 1/4 cup water. Add coffee. Heat and stir until dissolved. Remove from heat. Stir cocoa into remaining 1/4 cup water and blend into gelatin mixture. Stir in sweetened condensed milk and vanilla. In large mixer bowl, beat cheese until fluffy. Gradually beat in cocoa mixture. Fold in whipped topping. Turn into prepared pan.If desired, mix miniature chocolate chips into a 9 ounce container of whipped topping and spread over top. Garnish with almonds. Chill 3 to 4 hours or until set. Refrigerate leftovers.