Chocolate-Covered Strawberries

By CheeseDiva

Ingredients

• 1 pint basket (1 pound) fresh strawberries
• 2 cups (12 ounces) dark chocolate chips or chopped chocolate
• 1/2 cup (3 ounces) white chocolate, optional for drizzling

Details

Servings 1
Adapted from thekitchn.com

Preparation

Step 1

Fill the bottom of the double-boiler or saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer all the chocolate into the top of the double-boiler or the heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally, until no more lumps remain. Remove the bowl with the chocolate from heat. (See Recipe Notes)

Set the bowl of melted chocolate in front of you on a towel. Place the dried strawberries to your left. Line a baking sheet with parchment and place this on your right. (Reverse if you are left-handed.)

Working with one strawberry at a time, grasp the strawberry by the top leaves and dip it into the chocolate. Turn or swirl the strawberry as needed to completely coat it in chocolate. Lift the strawberry out and shake gently to remove excess chocolate.

When the strawberries are ready, melt the white chocolate just as you did the dark chocolate. (Alternatively for this small amount of chocolate, melt it in 15 second bursts in microwave, stirring between each burst). Transfer the melted white chocolate to a small ziplock bag.

Let the white chocolate drizzle set (or place the baking sheet in the fridge again for few minutes), then serve. Dipped strawberries can be kept for a few hours at room temperature. They can also be refrigerated for a few days, though they don't look as pretty.

wheat-free

Maker Talks

Maker

Email address:

Email address:

Maker Talks