We use cookies to ensure that we give you the best experience on our website. Click continue if you're happy to receive all cookies on coffeeandvanilla.com website.

Continue

Physalis Dipped in Chocolate

Posted on: 14th May 2008

Valentine's Day snack physalis berries and chocolate

INGREDIENTS

for chocolate dip

  • 100g unsalted butter
  • 100g / ½ cup caster sugar
  • 3 tbs cocoa powder
  • 3 tbs cold water

chocolate dip for fruits

METHOD

  1. In a small saucepan melt butter, add sugar, cocoa powder and water.
  2. Heat over low fire stirring constantly till completely smooth, leave aside.
  3. Tear and pull back physalis hoods, but do not remove them.
  4. Holding the hood deep berries in chocolate and enjoy.

NOTES

You can replace half of the physalis with strawberries or other fruits for variety.
Use your favourite bitter sweet chocolate bar (melted) instead of making the chocolate dip.

© ALL TEXT & IMAGES FROM THIS SITE ARE SUBJECT OF COPYRIGHTS. PLEASE, CONTACT ME TO DISCUSS TERMS & PRICING BEFORE REPOSTING ANY MATERIAL. UNAUTHORIZED USE OR REMOVAL OF OWNERSHIP INFORMATION FROM THE IMAGES IS STRICTLY PROHIBITED.


Margot DOLEWSKA DYER ABOUT THE AUTHOR

Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.

Many of Coffee & Vanilla's photos are now available to purchase through 416 Studios' RedBubble store. Please, come inside to take a look...

Coffee & Vanilla's prints for sale

Comments

  1. These are amazing and a great idea, Margot!

  2. wonderful idea–though I think I will never make this. Everytime we buy ground cherries (as our amish purveyor calls them)–I eat the whole lot before I get home. I guess if i could learn a little self-restraint….

  3. Never seen this type of fruit before!

  4. I’ve never seen these before but they do look a bit like tomatillo’s.

  5. Thank you for all the comments :)

    Marc
    – yes, you are right, there are many varieties of physalis: yellow, red, green… the last one is called Tomatillo. You can read more about it in previous post, here: Physalis / Cape Gooseberry / Ground Cherry / Mexican Tomato.

  6. These look too sweet, Margot! I’ve only seen them once or twice, but now I’ll have to make an effort to find some.

  7. I love these berries, we only get them served as garnishes from a french pastry shop here :)

  8. I have seen two posts now on Physalis but never knew what they were. Thanks for the education!

  9. it is another a good way to use cocoa powder since I have so much at pantry :)

  10. I love physalis and I love chocolate – what is there not to LOVE about this combination?

  11. Marogt for me physalis and chocolate a match made in heaven :D

    Rosie x

  12. Awww, I love physalis! In fact, growing up in South Africa, these were the only gooseberries I knew. I love that delicate papery”wrapper” and their fresh, tart taste. I *really* love the idea of chocolate dipping them!

  13. Lookin’ mighty good…typically we only have energy to toss physalis into salad (quite the zesty tomato substitute!), but this is a far better use for it!

  14. [...] this year, I did keep them long enough to dip them in chocolate. I had seen this in idea in Coffee and Vanilla; though I dipped them in melted semi-sweet chocolate rather than using Margot’s recipe. These [...]

Leave a Reply

This site support Gravatars (globally recognized avatar images visible next to your comments).