To dip the bottoms of them in chocolate I melted Ghirardelli semi sweet chocolate chips in the microwave until the chocolate was all shiny and gorgeous looking 😉 then I simply dipped the bottom of each shell until the chocolate reached half way up on the shell.
I placed each shell upside down back onto the container they come in and once they were all dipped, placed them in the fridge to harden. It only took 5 minutes. Then I whipped the cream mixed with 1tsp. vanilla and 1/4 cup of sugar. Filled the tartlets with whipped cream and nice sized berries and a couple of blueberries. Perfect for the 4th!
Asparagus Ribbon Salad with Dried Cherries (inspired by Smitten Kitchen)
serves four as a side
1/3 cup dried cherries (tart Montgomeries are the best)
1 small shallot, minced
3 tablespoons olive oil
2 tablespoons fresh-squeezed lemon juice
1 teaspoon rice wine vinegar
1/2 teaspoon sea salt
1 pound asparagus, washed
In a small bowl, whisk the lemon juice and vinegar into the olive oil. Add the sea salt, shallot, and dried cherries, and set aside. The cherries will plump up while they steep in the vinaigrette.
To shave the asparagus, hold each stalk by the woody stem and use a peeler to shave upwards.
Place shavings in a bowl, drizzle with the vinaigrette, and toss. Check the salt and acid levels and adjust as needed. If you have the time, cover and refrigerate for an hour or so. Serve cold.
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