Homemade Chocolate Covered Strawberries
An easy recipe for hand-dipped decadence using fresh berries.
Perhaps it’s because strawberries have the appearance of the iconic red heart associated with love. Maybe it’s a natural appreciation for “sweets for the sweet.” Whatever the reason, strawberries are associated with romance and when dipped in chocolate, there’s no better way to up the ante when wooing that special someone. Of course, one doesn’t necessarily need to wait for a special occasion to enjoy chocolate covered strawberries. The sweet treat that launched a thousand Valentines can be enjoyed anytime, especially when the succulent berry is in season and can be picked locally or even from your own back yard.
Recipes don’t get much more basic than this (get strawberries, dip in melted chocolate), but the results are so elegant they turn any event into a special occasion. Add a thin coating of chopped almonds or a drizzle of white chocolate to create a variety that leaps from the plate with an irresistible panache that isn’t just for lovers anymore.
A double boiler is recommended, but chocolate may also be melted by placing in a glass bowl and microwaving for 60-90 seconds. If you go that route, watch closely. It doesn’t take much to overcook chocolate, leaving it thick and chunky. Using a double boiler makes it easier to pinpoint the melting point and control the thickness for optimum dipping. If you don’t have a double boiler, a metal pot can be nestled in a pot with a diameter slightly narrower than the rim of the bowl.
Chocolate Covered Strawberries
- 1 quart strawberries
- 8 ounces semi-sweet or dark chocolate
- 2 ounces white chocolate
- ⅓ cup chopped almonds
Chop 8 ounces of chocolate and place in the top of a double boiler filled with 2-3 inches of water over medium heat.
Stir chocolate occasionally just until completely melted and remove from heat.
Working one at a time, hold each strawberry by the stem and dip into chocolate, leaving the red berry exposed near the stem.
Allow excess chocolate to drip back into the pot and place strawberries on a sheet of waxed paper to cool and harden.
To coat some berries with chopped almonds, gently roll strawberries in a small bowl after allowing excess chocolate to drip and place on waxed paper to cool.
Once all strawberries are coated with chocolate and cooling, clean double boiler and use to melt white chocolate over medium heat.
Once white chocolate has just melted, transfer into a Ziploc bag and cut a small hole in the corner.
Squeeze Ziploc to lightly drizzle white chocolate over some of the strawberries in a zig zag pattern.
Allow chocolate to cool completely before serving.
Chocolate covered strawberries may be refrigerated in an airtight container for up to two days.