Time 20m Yield about 9 strawberries. Number Of Ingredients 5 Steps:
Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.
Time 1h5m Yield 1 pound chocolate covered strawberries Number Of Ingredients 3 Steps:
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.) Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries. Set the strawberries aside until the chocolate sets, about 30 minutes. Copyright 2003 Television Food Network, G.P. All rights reserved
Yield 6 servings Number Of Ingredients 2 Steps:
To make tempered chocolate, chop the chocolate into pieces and place 3/4 of it in a small glass bowl in a microwave for 20 seconds exactly. Stir the chocolate and continue to microwave for 20 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer. Dip each strawberry into the tempered chocolate and place on a sheet pan covered with parchment paper. Refrigerate for 2 minutes to set.
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 1h15m Yield 12 to 16 strawberries Number Of Ingredients 3 Steps:
Melt both the semisweet and white chocolate in separate glass bowls set over saucepans of simmering water or in the microwave. Line a baking sheet with parchment paper. Grab a strawberry and gently lay it on its side in the bowl of melted semisweet chocolate. Hold it by the stem and twist it so that it’s mostly covered with chocolate. Gently lay it on its side on the sheet of parchment. Repeat with the rest of the strawberries. Let the strawberries sit at room temperature to set slightly, about 30 minutes. (If you’re in a hurry, you may place them in the fridge.) Transfer the melted white chocolate to a small piping bag and drizzle stripes all over the chocolate on the strawberries–you can do any designs you like! Then store the strawberries in the fridge to set completely. Serve them on a pretty cake stand or pack them in a box or small bags for delivery.
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 12m Yield 4 serving(s) Number Of Ingredients 3 Steps:
Place a glass bowl over a pot place pot on LOW! Heat whisk together chocolate and cream until completely smooth. Dip strawberries in chocolate. Place on waxed paper or foil until chocolate hardens/dries.
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 25m Yield 24-30 strawberries, 4-6 serving(s) Number Of Ingredients 3 Steps:
Rinse strawberries, drying them with paper towels. Melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often). Note 1: CHOCOLATE SHOULD NOT BE TOO HOT - IF IT GETS TOO HOT IT WILL DRIP ON THE BERRIES INSTEAD OF ADHERING TO THE BERRIES. Note 2: BE CAREFUL–OVER HEATING CHOCOLATE MAY CAUSE SCORCHING AND KEEP IT FROM BLENDING PROPERLY. Insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing. Spear free end of toothpick into a piece of Styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper). Note 3: If chocolate becomes too thick to work with reheat chocolate gently. Note 4: After chocolate hardens dip tip of berry into contrasting melted chocolate. After the chocolate hardens discard toothpicks. These berries are best if eaten within 24 hours, for longer storage refrigerate but serve 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.
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 40m Yield 18 Number Of Ingredients 2 Steps:
Melt chocolate as directed on package. Dip strawberries into chocolate; let excess chocolate drip off. Place on wax paper-covered baking sheet or tray. Let stand at room temperature or store in refrigerator for 30 min. or until chocolate is firm.
Time 30m Yield 2-1/2 dozen. Number Of Ingredients 4 Steps:
Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set. , Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.
Time 15m Yield 24 berries, 12 serving(s) Number Of Ingredients 5 Steps:
Wash strawberries and allow to dry completely. Place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred. Place the white chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred. Holding by the leaves, dip half the strawberries in the chocolate mixture and half in the white chocolate. Allow excess to drip off. Place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate. Allow to harden. (I place mine in the frig and they are ready in about 30 minutes). Place in foil cups if desired. Serve that day or place in the refrigerator for storage for a day or two.
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 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.
More about “chocolate dipped strawberries recipes”
Time 1h Yield 18 Number Of Ingredients 5 Steps:
Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted. For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet. Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.) Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.
