For the longest time, chocolate covered strawberries were a delicious concoction to be made by others, but eaten only by me, of course. It was a few months ago I realised I was the only one standing between me and deliciously juicy strawberries, dipped in my favourite dark chocolate, chilled to perfection and devoured in seconds. Yes, it’s sad it took me that long to start making them, but i’m past that now, and whenever i’m out getting groceries, strawberries are always in the cart (my house has never been caught without a bag or two of dark and semi sweet chocolate chips, and I hope it never is).
This isn’t much of a recipe, but more a collection of tips I have gathered from trial and error.
Here’s what you’ll need
strawberries, the freshest you can find, washed and patted dry
2 cups semi-sweet chocolate chips
1 T vegetable shortening
wax paper or parchment paper
There are two ways you can melt the chocolate. You can pop the chocolate and shortening into a microwave proof bowl and continue heating and stirring every 30 seconds until it’s melted and smooth, but you run the risk of the chocolate cooling on you as you dip the strawberries in, making the coating less smooth. There’s nothing wrong with that, but if you want that store bought presentation, a double boiler is the way to go. Bring water to a boil in a sauce pan, and lower heat to keep it at a simmer. Place a glass bowl with the chocolate and shortening over the sauce pan, making sure the bottom doesn’t touch the simmering water. Then all you do is stir occasionally till the chocolate is smooth and melted, take the bowl off the sauce pan, dip your strawberries, and the chocolate won’t get lumpy, because things heated over a flame stay warm longer.
So all you have to do either way is dip the strawberries into the melted chocolate and place them on a tray lined with parchment paper. The shortening in the chocolate is supposed to help it set, but refrigerating them is always a good idea. You can get as fancy as you want, using crushed nuts or drizzling over some white chocolate, but the simplicity of the chocolate and strawberries is a treat in itself. Using cupcake liners to serve them is something I insist you do though!
And just incase one look at them isn’t enough.