Monday, August 27, 2012

Chocolate Dipped Ground Cherries

The idea for this comes from Lynn, who picks her share up at Espresso A Mano in Lawrenceville.

Peel back the cape/husk of the ground cherry--but do not tear it off.  Melt chocolate in a double boiler.  Holding the ground cherries by the cape, dip them in the chocolate, roll in powdered sugar, or dip in ice water and lay on wax paper to cool.  Eat using the capes as a 'handle', like you use the little leafs on the top of strawberries.

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