Cooking Lessons for Dad

Cooking Lessons for Beginners

Chocolate-Covered Strawberries

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Yield: Varies

Chocolate-Covered Strawberries

Ingredients

  • 12-24 Whole, fresh strawberries
  • 2 cups chocolate (dark, milk, semi-sweet, or white)
  • Decorations like chopped nuts, candy sprinkles, coconut, or white chocolate if desired for decorating

Instructions

  1. Rinse and dry strawberries.
  2. Line a baking sheet or tray with parchment or wax paper.
  3. Microwave chocolate in a glass cup or dish on high until melted. Start with 1 minute and stir. If needed, microwave again a little longer (about 30 seconds) and stir again. Repeat until melted and smooth.
  4. Dip strawberry into melted chocolate by holding the stem. Pull out, twirl and allow excess chocolate to drip back in the cup. Set on prepared tray to dry.
  5. If decorating, do this now. Dip strawberries in decorations or sprinkle them on.
  6. Dry chocolate-covered strawberries at room temperature or in the refrigerator until chocolate is hard.
  7. (If you are going to double-dip or drizzle the strawberries with another layer of chocolate (like white on dark), wait until the first layer of chocolate has cooled completely and hardened. You can also dip the second layer of chocolate in additional decorations while the chocolate is still wet.)
  8. Serve or store in the refrigerator for up to 24 hours.

Notes

Strawberries may also be served before the chocolate is dry, it is just a little messy.

If you let the strawberries dry in the refrigerator they will take about 30 minutes for the chocolate to set. If you let then air dry at room temperature they will take longer. The warmer the air is the longer they will take to dry.

You may also melt the chocolate in a mini-slow cooker on warm. Stir frequently.

Make sure there are no water drops on the dish or spoon that is coming in contact with the chocolate. Any water can make the chocolate hard and lumpy.

I have used chocolate chips, bars, and chunks. You may also mix chocolate types if you want. If you use bars, break them into small pieces before melting. You can also use chocolate specially made for dipping and drizzling (sometimes called chocolate melts).

© Karen Breyer

 

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