The easiest summer dessert ever
OK lazy cooks aka us, Casabella’s big ice trays are great for heating and chilling making them the perfect little tool to create mini bite-size desserts that are almost as easy as freezing ice. They share some recipes to get us started:
Chocolate covered strawberries
— In a microwave safe bowl, microwave chocolate, stopping to stir every 30 seconds until chocolate is smooth and melted.
—Transfer melted chocolate evenly to Casabella big ice trays
— Submerge a strawberry, stem up, in each ice tray compartment.
— Freeze for 30 minutes.
— Bon appetit!
Chocolate covered coconut bonbons
— Layer each section of the tray with a mixture of crushed chocolate wafer cookie and melted butter.
— Bake for 30 minutes. Remove from oven and let cool.
— Top each cube with a scoop of coconut ice-cream and an almond. Transfer tray to freezer for 20 minutes.
— Melt chocolate on stovetop. Let cool.
— Remove trays from freezer, cover with melted chocolate.
— Freeze for 30 minutes or over night.