Dessert-Chocolate-Covered Berry Truffles

Saw this Valentine's dessert in the newspaper this morning and wanted to post just in case someone wanted to give it a try.

CHOCOLATE-COVERED BERRY TRUFFLES

Makes 40

1/4 cup heavy cream

8 ounces bittersweet or semisweet chocolate, chopped fine

1 & 1/2 tablespoons brandy

1 cup fresh blackberries or raspberries

3/4 cup cocoa powder

Place the cream in a small saucepan, and bring it to a simmer over medium heat. Remove the cream from the heat and add the chopped chocolate. Stir the chocolate mixture until the chocolate is melted and smooth. Add the brandy and blend well.

Use a fork to dip one berry at a time into the chocolate. Drain off excess and transfer the dipped berries to a baking sheet covered with wax paper. Chill the berries until firm, at least an hour. Place the cocoa in a bowl. Add the chocolate-covered berries, one at a time, and roll until covered with cocoa. Store in the refrigerator but bring to room temperature before serving. They should be eaten within two days.

Dessert-Strawberry Pie

Since Valentine's Day is tomorrow and someone suggested a section for food suited to serve on Valentine's Day, I saw this and thought it might be a good one to try. This strawberry pie sounds wonderful and would be a pretty dessert to serve February 14th.

STRAWBERRY PIE

1(9-inch) baked pie crust

CUSTARD

2 cups milk

1 stick margarine or butter

1 cup sugar

5 tablespoons flour

1 teaspoon vanilla

FRUIT

1 pint fresh strawberries

TOPPING

1 cup whipping cream

5 tablespoons sugar

1/2 teaspoon vanilla

For custard, heat milk with margarine or butter until melted. Combine 1 cup sugar with flour and add to margarine. Cook in heavy pan over low heat until thick, stirring constantly. This will take about 10 to 12 minutes. Remove from heat and add 1 teaspoon of vanilla. Cool thoroughly.

Wash, hull and drain berries. Place whole berries ( or cut in half if they are very large) on bottom of cooked crust. Save a few berries for garnish. Cover berries in pie plate with custard.

For topping, whip cream and add 5 tablespoons of sugar 1 tablespoon at a time. When sugar is beaten in, add 1/2 teaspoon vanilla. Spread on top of custard.

Garnish with reserved berries. Chill until ready to serve. This may also be made with bananas, peaches, or blueberries. For coconut, add 1 cup coconut to the custard and follow directions with whipped cream.