Chocolate Covered Strawberries
Yield: 1 lb. strawberries
Cook Time: 5 minutes
Tips: If you can't find strawberries with stems, use corn holders to hold strawberries while dipping into chocolate or rolling over toppings. The trick to successfully melting chocolate is to heat it slowly over very low heat (see recipe directions).
Suggestion: May be rolled in an endless variety of toppings (see recipe description and pictures below).
Ingredients
- 6 oz. semi sweet chocolate (chocolate chips or in bar form)
- 3 oz. white chocolate chips (chocolate chips or in bar form)
- 1 lb. fresh strawberries
Directions
Wash strawberries and gently blot dry with paper towels. Set aside near stove.
Line a baking sheet with a sheet of wax or parchment paper and place near stove.
Place semi-sweet chocolate and white chocolate in separate heatproof bowls that are large enough to fit over a saucepan without sinking into saucepan. Set aside both bowls of chocolate near stove.
Fill saucepan with about 1-2 inches of water and heat over low-medium, bringing water to a simmer. Once water is hot, turn heat off, then place bowl of semi-sweet chocolate on top of
Line a baking sheet with a sheet of wax or parchment paper and place near stove.
Place semi-sweet chocolate and white chocolate in separate heatproof bowls that are large enough to fit over a saucepan without sinking into saucepan. Set aside both bowls of chocolate near stove.
Fill saucepan with about 1-2 inches of water and heat over low-medium, bringing water to a simmer. Once water is hot, turn heat off, then place bowl of semi-sweet chocolate on top of
saucepan (bottoms of bowls should not touch water, so pour out a little water if necessary). Allow to sit for about 30 seconds to 1 minute, then begin stirring chocolate. Continue stirring until all chocolate has melted and is smooth. Once the chocolate is melted and smooth, pierce the stem area of a strawberry with a corn holder (or if your strawberries have stems, simply use the stem for dipping). Dip the strawberry into the chocolate, then lift and twist slightly, letting any excess chocolate fall back into the bowl. Stir chocolate briefly before each time you dip another strawberry to make sure the chocolate is smooth. Set dipped strawberries on the wax (or parchment) paper (if using a corn holder, use a butter knife to push the strawberries off the corn holder). Repeat this process with the rest of the strawberries.
Heat the white chocolate as you heated semi-sweet chocolate. Dip a fork in the white chocolate and drizzle over the dipped strawberries in a sideways direction. Stir white chocolate as necessary to keep smooth.
Allow strawberries to sit for about 30 minutes before serving.
Using Toppings
For various toppings, crumble cookies, granola, peanuts, cereal, etc. into smaller pieces (may easily be chopped with a large knife) and spread out evenly and closely together in a pie pan or on a plate (use as needed - try starting with about 1/2 cup of crumbled toppings). Slowly and carefully roll freshly dipped strawberries over toppings until entire surface is covered. Place on wax or parchment paper and allow to sit for about 30 minutes before serving. Store at room temperature.
Heat the white chocolate as you heated semi-sweet chocolate. Dip a fork in the white chocolate and drizzle over the dipped strawberries in a sideways direction. Stir white chocolate as necessary to keep smooth.
Allow strawberries to sit for about 30 minutes before serving.
Using Toppings
For various toppings, crumble cookies, granola, peanuts, cereal, etc. into smaller pieces (may easily be chopped with a large knife) and spread out evenly and closely together in a pie pan or on a plate (use as needed - try starting with about 1/2 cup of crumbled toppings). Slowly and carefully roll freshly dipped strawberries over toppings until entire surface is covered. Place on wax or parchment paper and allow to sit for about 30 minutes before serving. Store at room temperature.