Best Bites: Chocolate Baskets
By Donna Erickson
Create LOVE-ly Chocolate Baskets for Valentine's Day
What's Valentine's Day without a little chocolate? When I gaze at the sumptuous chocolate desserts on the February covers of gourmet magazines at the grocery checkout or peer through the windows of neighborhood bakeries, I automatically assume that the confections are impossible to prepare myself. But when I experimented and dripped melted chocolate chips over ramekins to create eye-catching dessert baskets, I realized that I needn't have been fooled by the "fancy!"
Turn out these tempting dessert baskets in your own kitchen with your teens. Follow the simple, albeit "messy," steps for a memorable and creative time together.
For four baskets, you will need:
1 cup real semisweet chocolate morsels
4 ramekins or small bowls that are approximately 2 1/2 to 3 inches in diameter
4 pieces of waxed paper, cut into 8-by-8-inch pieces
A microwave-safe glass bowl for melting the chocolate
1 gallon-sized zip-close plastic bag
Scissors
A spoon
Here's the chocolaty fun:
Turn the ramekins upside down on your work surface. Center a piece of waxed paper over the top of each ramekin (which is actually the outside base of the ramekin), cover all sides, and tuck it tightly underneath.
Melt the morsels in the uncovered microwave-safe glass bowl on high power for 1 minute. Stir and return to microwave for an additional 30-45 seconds. Stir gently for a minute, or until morsels are completely melted.
Spoon cooled, melted chocolate into the bottom of the plastic bag, pressing the chocolate to one corner. Clip off 1/8 inch from the corner. Twist the top like a pastry bag and begin squeezing the chocolate out of the hole in thick, up-and-down, curvy zigzags around the sides of the wax-papered-covered ramekin to create the interlaced sides of the bowl. Be sure that one curve for each zigzag reaches the top edge of the ramekin.
When done, squeeze a blob of chocolate over the top and spread it completely to the edges to create the bowl's solid base.
Alternative Method: Instead of zigzags, drizzle the chocolate in a random lacy design over and around the covered ramekin. Chill until hard. Carefully lift each one, remove the ramekin, and slowly pull the waxed paper from the chocolate.
To serve, place the baskets on individual serving plates and fill with fresh berries, fruit, and a scoop of raspberry sorbet or your favorite ice cream.
Note: If you don't have a microwave, melt the chocolate morsels in a double boiler.
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Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com.
(c) 2026 Donna Erickson
Distributed by King Features Synd.