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Overview
Almost everyone loves a sweet treat, but after a while the same old choices can be repetitive. If you want to get away from the usual dessert routine, make chocolate-dipped strawberries. They are much healthier for you than standard cakes or pastries, and are often viewed as a gourmet treat, even though they are simple enough to make right in your kitchen.
Chocolate dipped strawberry
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Step 1
Wash strawberries and allow to dry completely. Do not remove stems. Set aside. -
Step 2
Melt chocolate and shortening down to a liquid, in the double boiler. If you do not have a double boiler, place water in the bottom of a medium saucepan. Take a smaller saucepan and put your chocolate pieces in it. Set the smaller saucepan inside and over the water of the larger one. Melt chocolate down until smooth, continuously stirring with a wooden spoon.
Melting chocolate with the two saucepan method -
Step 3
Insert a toothpick through the green capped end of a strawberry. Dip the strawberry into the melted chocolate. If you wish for a thick coating of chocolate you may wish to dip the berry a second time. Allow part of the berry and the green stem to show at the top for that gourmet touch.
Dipping the berry -
Step 4
Remove the toothpick and transfer the strawberry to a paper cupcake liner. Allow to dry.
Berry in cupcake liner -
Step 5
Store the strawberries in the refrigerator. Eat within 48 hours for optimal taste. Do not leave the strawberries out of refrigeration for more than 24 hours.
- Skill: Moderately Easy
- Ingredients:
- 1 pound semi-sweet chocolate
- 2 Tbsp. shortening
- 2 dozen large strawberries
- Double boiler
- Wooden spoon
- Toothpicks
- Small paper cupcake liners
- Tip: For a more dramatic effect, melt white chocolate and drizzle it over the hardened dark chocolate.
- Warning:
- Don't allow your chocolate to burn by overcooking it. You can always turn the heat back on and gently melt it down slightly, although this is not always recommended.
- Never add water to melted chocolate if it is too thick, as this will ruin the consistency of the chocolate.
