Chocolate Covered Strawberries
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 16 ounces fresh strawberries
- 8 ounces chocolate (semi sweet, milk, or white chocolate)
Method
- Prep the strawberries: In a colander, wash the strawberries under running water for a minute, and drain well. Dry with paper towels before working with them.
- Melt the chocolate using the double boiler method: Place the chopped chocolate or chocolate chips in a heat-proof bowl. Bring a saucepan filled with an inch of water to a very gentle simmer on low heat (the water should not exceed 140ΒΊF/60ΒΊC), and let the bowl sit over the water without touching it. Using a spatula stir the chocolate until it has completely melted. Remove the chocolate from the heat immediately.
- Melt the chocolate using the microwave method: Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Heat in the microwave in 15 to 30 seconds intervals, stirring the chocolate well between each interval until the chocolate has completely melted and looks smooth.
- Place the melted chocolate in a deep small bowl or cup.
- Dip the strawberries: Line a sheet pan with parchment paper, and set it next to the chocolate. Dip each strawberry at a time, hold it by the leaves or stem (or you can insert a toothpick into the top of each strawberry) and dip into the chocolate rotating slowly and gently shaking off any excess.
- Place on the parchment paper, and let the chocolate harden (if you used a toothpick, remove it after the chocolate has hardened). If dipping in toppings (crushed nuts, desiccated coconut, sprinkles, etc) then dip in the topping first and then transfer onto the parchment paper-lined sheet.
- Repeat with the rest of the strawberries until all of them are done.
- Allow the chocolate to harden for about 20 minutes. Then decorate with a drizzle of chocolate.
- To decorate with a chocolate drizzle, melt dark, milk, or white chocolate (or melting wafers), and transfer to a small Ziploc bag. Cut off the tip (a very small cut), then gently drizzle over the strawberries.
- Allow the chocolate to harden completely before serving.