Chocolate Dipped Strawberries

Looking for a showstopper of a dessert to bring to Easter Dinner, Derby Parties or just a weekend gathering? Make these chocolate-covered strawberries; they’re gorgeous, easy and people love them.

What You’ll Need:
2 dozen strawberries approx the same size (if you can find stem-on, all the better)
3 oz unsweetened baking chocolate*
3 oz milk chocolate baking chips*
3 oz white chocolate baking chips
Cooking spray
*you can use 6oz of dark chocolate instead; but I liked the combo*
Time: 30 minutes active, 45 minutes chilling time
Yields: 2 dozen


Wash and dry the strawberries thoroughly. Prepare a baking sheet lined with parchment paper. If you have one, put a drying rack over the parchment paper; lightly spritz the drying rack with cooking spray for easy strawberry removal later.


Making sure your utensils and bowls are completely dry (melting chocolate and water DO NOT MIX), melt milk and unsweet chocolate in either a double-boiler or a large stainless steel bowl over a pan of simmering water as shown here.

Once chocolate is smooth, dip strawberries in,  let the excess drip and then place on the rack or baking sheet to dry. Continue with the rest of the strawberries; reserving a few if you’d like them to be all white chocolate.


Once the strawberries are dipped, place baking sheet in the fridge to chill for 15minutes. to ensure that the chocolate has hardened and is not sticky.

Next, melt white chocolate in a separate bowl, over the same pan of simmering water. Once smooth, dip chocolate-strawberries in white chocolate for a black&white look. Dip remaining strawberries entirely in white chocolate.

Allowing the white chocolate to cool slightly, put a few tbs into a plastic bag, cut the tip off and pipe ribbons over chocolate-strawberries or make polka dots. Or you could dip a fork entirely into the white chocolate and shake it back and forth over the strawberries you would like fleck with white chocolate.

Let sheet dry completely in the fridge or a very cool, dry place for at least 30 minutes.
Hello, you beauty.


Once hardened, gently pluck them from the parchment paper (snipping off the excess chocolate if need be) or gently pop them off the drying rack (hopefully the spritz of cooking oil helped here). You can see where some of mine stuck completely and left some chocolate behind, not a big deal as those are the sides that will be on the plate. I did also melt a  little more chocolate and re-dipped the backs of the really bare ones before plating.


Wait for the ooohs and ahhhs.

Have some leftover melted white and dark chocolate that you managed not to eat with a spoon want to use in another recipe? Stay tuned……

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One Comment Add yours

  1. Jen says:

    Coincidentally, they actually sold chocolate drizzled strawberries at the Derby to snack on! How did you know these treats were just right for the derby?

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