Strawberry Cold Snap Topping
Photo by Mark Weinberg
MAKES
1 ½ cups / 355 mL
TAKES
Prep time: 10 minutes
Cook time: 10 minutes
Total: 4 hours 20 minutes
✻ ABOUT THIS RECIPE
Cold snap topping is a chocolate based mixture that hardens quickly when chilled or frozen. You may have purchased it at the grocery store in a bottle near the ice cream - but it’s easy to make at home. I use cold snap on sundaes, to dip ice cream pops, and even as a finisher for pies (especially cream pies). This version uses freeze dried strawberries to add delicious flavor + a pretty pink pop of color.
INGREDIENTS
5 g / ¼ cup freeze dried strawberries
213 g / 1 ¼ cup finely chopped white chocolate
42 g / 3 tablespoons coconut oil
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METHOD
1. In a spice grinder, small food processor, or mortar and pestle, grind the freeze-dried strawberries into a very fine powder.
2. Melt the white chocolate (either in a medium heat-safe bowl over a medium saucepan of simmering water, or in 15-second bursts in the microwave). Stir the coconut oil and freeze-dried strawberries into the melted chocolate, and mix to combine. Let the mixture cool for a few minutes before serving.
NOTES
The topping can be stored at room temperature for up to two weeks.
If the mixture hardens during storage, microwave in 15-second bursts until it becomes fluid again.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
