Chocolate covered strawberries are a brilliant treat ideal for a dessert or as a sweet snack. They are perfect for sharing, especially by couples or can be used at a party featuring a chocolate fountain. They are also a great way of getting your children to eat fruit if given in moderation as with all treats. They not only taste nice but also look elegant and are very easy to make.
Wash the strawberries but make sure that you do not remove the stems as these give you something to hold when dipping the strawberries. Let them dry thoroughly. Strawberries need to be completely dry in order for the chocolate to stick to them. Also, if you get water in the chocolate it will mess it up. Leave them on the counter to dry, rather than putting them in the refrigerator because they need to be at room temperature.
Line a tray with waxed paper. This is where you will place your chocolate covered strawberries to dry. Wax paper is used because the chocolate will not stick to it and so you wont end up pulling it off the strawberry or getting paper on it.
What kind of chocolate you use is up to you but chocolate chips are the easiest to melt because of their size. If you are making these as a special treat then you may want to use good quality chocolate such as Belgian. Dark chocolate is healthier than milk or white so you may want to take this into consideration.
Melt the chocolate by using a double boiler or make your own by filling a large saucepan ¾ with water. Place a smaller pan inside and add the chocolate. Turn the stove on a low heat and stir gently.
Pick the strawberry up by the stem and dip it into the chocolate. Do not dip into the chocolate completely. Leave the part near the stem uncovered. As you withdraw it, give it a little shake to fill in the cracks and leave a nice even line of chocolate at the base. When it has been completely withdrawn swirl it quickly in a clockwise direction. This is to get any chocolate that is dripping off.
Point the strawberry up to the ceiling to seal it and if you want you can add sprinkles or other toppings such as hundreds and thousands.
Place the strawberries on the wax paper and keep them at room temperature. Chocolate covered strawberries are best eaten on the day they are made but can be kept for 48 hours.
Create two-tone strawberries by dipping into dark or milk chocolate first and allowing it to cool. Next dip just the bottom of the strawberry into white chocolate.
Here are some topping suggestions:
Hundreds and thousands