One pineapple + one bag of Ghirardelli dark chocolate melting wafers = amazing goodness!
Let the pineapple ripen. The base should start to blush golden and you should be able to pluck a leaf from the top easily.
Cut off top.
Cut off bottom.
Use sharp knife to cut in half, then "filet" each half or quarter of the pineapple with the sharp knife to remove skin/shell. Nip out the round central and very hard core...
Dry on paper towels (too much juice makes the chocolate set up).
Dip in melted Ghirardelli chocolate melting wafers.
Set on aluminum foil or coated paper so chocolate can firm up.
And yes, you can use the refrigerator.
Done.
Happy people.
Pretend it's healthy because it's fruit and dark chocolate.
You look AMAZING to guests.
SNOW!!!!
We've finally gotten a bit of snow here in the snowy Northeast!
What a fun and easy treat! And just in time for Valentine's Day!
ReplyDeleteOf course, the hardest part about this recipe is getting a ripe pineapple...or waiting for it to ripen.
But perseverance will win the day!
So very true. I get it a week ahead of time... and that way it's like perfectly amazing when I cut-and-core.
DeleteAnd Jan, so good!!!
Saving this one. Thanks, Ruthy!
ReplyDeleteLook so yummy, Ruthy!! I love it.
ReplyDelete