Time 35m Yield Makes about 20 Number Of Ingredients 3 Steps:
Place chocolate in a bowl set over (not in) a saucepan of simmering water. Stir occasionally, until melted, 3 to 5 minutes. Remove from heat. Line a baking sheet with waxed paper. One at a time, dip each strawberry in chocolate, twirling to coat; then sprinkle chocolate-covered portion with pistachios, if using, and place on waxed paper. Chill chocolate-dipped strawberries at least 15 minutes to set chocolate. (Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.)
Time 2h13m Yield 16 Number Of Ingredients 3 Steps:
Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips. Line a baking sheet with waxed paper. Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper. Chill strawberries until chocolate coating sets, about 2 hours.
Time 15m Yield 24 Number Of Ingredients 3 Steps:
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Insert toothpicks into the tops of the strawberries. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Time 10m Yield 12 berries Number Of Ingredients 3 Steps:
Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.
Time 1h10m Yield 15 Number Of Ingredients 2 Steps:
In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.
Time 30m Yield 24 strawberries Number Of Ingredients 3 Steps:
Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Time 50m Yield 18 Number Of Ingredients 3 Steps:
Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).
Time 24m Number Of Ingredients 3 Steps:
Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn’t touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl. Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again. If you’d like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.
More about “chocolate covered strawberries recipes”
Time 30m Yield 28 strawberries Number Of Ingredients 4 Steps:
Wash strawberries and pat dry. Place on paper towels until they reach room temperature. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally. Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry. Allow excess chocolate to drip off into pan. Place stem side down on waxed paper covered baking pan or cookie sheet. Refrigerate until set, about 15-20 minutes.
