Chocolate Covered Strawberries Recipe

Ingredients:

  • 1 pound (about 18-20) fresh strawberries, large and firm
  • 12 ounces semisweet or dark chocolate chips (or your preferred type of chocolate)
  • 1 teaspoon vegetable shortening or coconut oil (optional)
  • Optional toppings: chopped nuts, sprinkles, shredded coconut, white chocolate for drizzling

Equipment:

  • Baking sheet
  • Parchment paper or wax paper
  • Double boiler or microwave-safe bowl
  • Toothpicks (optional)

Instructions:

Prep the strawberries:

  • Wash the strawberries gently under cool water.
  • Pat them completely dry with paper towels. Any moisture will prevent the chocolate from adhering properly.
  • Leave the green stems intact for easy handling.

Line your baking sheet:

  • Line a baking sheet with parchment paper or wax paper. This will be where you set your dipped strawberries.

Melt the chocolate:

Double boiler method:

  • Fill the bottom pan of a double boiler with an inch or two of water and bring to a simmer over medium-low heat.
  • Place chocolate chips (and shortening, if using) in the top pan of the double boiler. Make sure the top pan doesn’t touch the simmering water.
  • Stir constantly until the chocolate is melted and smooth. Remove from heat.

Microwave method:

  • Place chocolate chips (and shortening, if using) in a microwave-safe bowl.
  • Microwave in 30-second intervals, stirring thoroughly between each interval, until melted and smooth. Be careful not to overheat the chocolate.

Dip the strawberries:

  • Holding a strawberry by the stem, dip it into the melted chocolate, covering about 3/4 of the berry.
  • Swirl gently to coat evenly, and let excess chocolate drip back into the bowl/pot.
  • Optional toppings: If you’d like, immediately dip the chocolate-covered strawberry into your chosen topping (chopped nuts, coconut, sprinkles, etc.)
  • Place the dipped strawberry on the prepared baking sheet.
  • Repeat with the remaining strawberries.

Set the chocolate:

  • Refrigerate the tray of strawberries for at least 30 minutes, or until the chocolate has fully hardened.

Optional: Drizzle with white chocolate:

  • Melt a small amount of white chocolate using the same method as before.
  • Drizzle the melted white chocolate over the hardened chocolate-covered strawberries for decoration.

Tips:

  • High-quality chocolate: The taste of your chocolate will directly affect the strawberries, so choose a brand you love.
  • Shortening/Oil: A small amount of shortening or coconut oil helps make the chocolate coating smoother and less prone to cracking.
  • Room temperature strawberries: Let the strawberries sit at room temperature for a bit before dipping for better chocolate adhesion.
  • Work quickly: Chocolate starts to harden fast, so dip the strawberries in succession. If needed, gently reheat the chocolate as you work.
  • Storage: Chocolate-covered strawberries are best enjoyed the day they are made but can be stored in an airtight container in the refrigerator for up to 2 days.

Enjoy your delicious homemade treats!

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