How to Make Chocolate-Covered Strawberries

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Purchase 2 packages (1 quart each) of the freshest strawberries you can find and 2 packages of semi-sweet chocolate. I prefer Baker’s semi-sweet chocolate chunks. You won’t use both of the packages but probably 1 and 1/4 of them. I’ll tell you what to do with any leftover melted chocolate at the end.

If you have a double boiler, use it. If not, you can take 2 saucepans, one that fits on top of the other, and use those instead. put water in the bottom one, but not so it is touching the bottom of the top pan. Put the top pan on and bring the water to a boil.

Wash and cut the stems off of the strawberries.

Prepare a few plates with wax paper on them. This is where you will put the strawberries when they are done. If you don’t use wax paper, you will lose some of the chocolate when it hardens.

Put in a drop of brandy or dark rum. Be careful! Too much will make the texture strange so just use a drop or two.

Melt half of the first package. As you dip the strawberries in, keep an eye on the temperature.

Use a fork to dip the strawberries in and cover them as much as you like. Place them on the wax paper when they are coated.

Add chocolate as needed and keep going until all the strawberries are coated. Put them on the wax paper and put the plates in the fridge. They will take at least 30 minutes to cool and harden.

 If you have any leftover melted chocolate, mix milk in to make hot chocolate! I add raspberries to mine for extra flavor.

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