I like to make these for my “Spring Tea” I have every spring. I spend months planning it, and all week preparing and cooking. But THESE are definetely the favorite. It proves that the most simple of things is the most craved. And how much more simple can you get??? Strawberries and chocolate. How can you go wrong? Oh, and I don’t normally serve them with whipped cream, but I have a new little strawberry bowl I recently picked up at Sur La Table (EVIL, evil store I tell you) and was dying to put it in the picture. : )
CHOCOLATE DIPPED STRAWBERRIES
Fresh strawberries
Chocolate (milk, semi-sweet, or dark)
White chocolate, or almond bark, optional
Gently rinse and dry strawberries.
Melt chocolate.
I use the microwave mostly- or put in a bowl set on top of a small pot of simmering water- just make sure bowl of chocolate doesn’t touch water. This method does have some advantages- if the chocolate starts to cool too much, just pop on top of the simmering water and stir for a couple minutes. (Of course, you could also pop it back in the microwave)
Whatever you do, odds are your chocolate’s package has melting directions on it.
Hold berries by stems or top carefully and swirl in chocolate.
Lay out on a tray lined with plastic wrap or waxed paper.
Melt white chocolate and put in a heavy ziplock (the chocolate will rip through a lightweight one.)
Snip a corner off and drizzle berries with white chocolate.
(You could have some fun with designs here- but let’s face it, nobody will care. They just want to EAT them.)
You could also dip some in white chocolate and drizzle with dark chocolate for some contrast.
Store in fridge to firm up, then serve at room temperature.
One day in advance is really the most you’ll want to make them. Day of is best.
Ingredients
- Fresh strawberries
- Chocolate (milk, semi-sweet, or dark)
- White chocolate, or almond bark, optional
Instructions
- Gently rinse and dry strawberries.
- Melt chocolate.
- I use the microwave mostly- or put in a bowl set on top of a small pot of simmering water- just make sure bowl of chocolate doesn't touch water. This method does have some advantages- if the chocolate starts to cool too much, just pop on top of the simmering water and stir for a couple minutes. (Of course, you could also pop it back in the microwave)
- Whatever you do, odds are your chocolate's package has melting directions on it.
- Hold berries by stems or top carefully and swirl in chocolate.
- Lay out on a tray lined with plastic wrap or waxed paper.
- Melt white chocolate and put in a heavy ziplock (the chocolate will rip through a lightweight one.)
- Snip a corner off and drizzle berries with white chocolate.
- You could also dip some in white chocolate and drizzle with dark chocolate for some contrast.
- Store in fridge to firm up, then serve at room temperature.
- One day in advance is really the most you'll want to make them. Day of is best.
