• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Chocolate Covered Strawberries

May 9, 2011 | Desserts, Fruit, Popular

I heard on the news this past weekend that Mother’s Day is the biggest dining out day of the year. Well, not only did I NOT dine out yesterday, but I spent the weekend cooking up a storm. First tarts and these berries for a good friend’s daughter’s wedding shower, then a brunch feast for family for Mother’s Day. Fortunately I photographed everything, so you’re in for some yummy recipes the next couple of weeks!To make chocolate covered strawberries, find the largest, most uniform ones you can. You can either buy the expensive ones with the stem still attached, or just a nice box of berries with good size.Wash them gently in a colander under cold running water, then spread them on a towel to dry. I actually found you need to gently dry each one individually with a paper towel as well to get off all of the water before dipping them in chocolate.Melt chocolate chips in the microwave in a small glass bowl, stirring every 30 seconds until they are fully melted and glossy. I actually found the chocolate a bit too thick to work with, so thinned it with some half and half, turning it into a very thick ganache. If you do this, know that the texture of your chocolate will change. If you want that hard chocolate shell on the berries, don’t add anything to the chocolate and just keep reheating the chocolate so that it is as warm as it can be. But I kind of like the thick ganache coating on the strawberries better. When you bite into the ganache, it doesn’t crumble and fall off like the hard chocolate shell. As you work with the berries, lay them on a silpat or parchment paper lined baking sheet and make sure you have room to put the whole thing in the refrigerator.After the chocolate has cooled completely, you can optionally decorate them with white chocolate. To achieve this thin drizzle design, melt the white chocolate in the microwave the same way, stirring every 30 seconds until it’s melted. Spoon the white chocolate into a small Ziploc bag and seal, pressing the air out as you do. Prick a tiny pin hole in the bottom corner of the bag and use it like a pastry bag, working quickly to decorate the berries before the white chocolate cools down.Return the tray to the refrigerator to cool again and serve within 1 day for freshest berries.

Chocolate Covered Strawberries
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 cup chocolate chips
  • 2 tablespoons half and half
  • 24 large strawberries, cleaned and patted completely dry
  • ½ cup white chocolate
Instructions
  1. Combine chocolate chips and half and half in a small glass bowl and melt in the microwave, stirring every 30 seconds until completely melted and glossy. Work quickly to dip strawberries into the chocolate, and lay them on a silicone or parchment paper lined baking sheet. Reheat chocolate as you go if it becomes too thick. Refrigerate entire tray of strawberries until the chocolate is cool and has firmed up.
  2. Heat white chocolate the same way in the microwave, then spoon into a small Ziploc bag and seal, pressing the air out as you do so. Prick a small pin hole in the bottom corner of the bag, and use it like a pastry bag to decorate the berries. Return the tray to the refrigerator to cool. Serve within 1 day for best results.

 

Comments

9 Responses | TrackBack URL | Comments Feed

  1. Oh! Bliss! These are beautiful!

    Reply

  2. Oh, pure heaven! Gorgeously dipped and decorated. Thanks for the great tutorial.

    Reply

  3. That looks wonderful. I love love chocolate covered strawberries.

    Reply

  4. One of my favorite treats!

    Reply

  5. These are beautiful! Wish I could find long stemmed strawberries all year round! : )

    Reply

  6. These look just as good as the fancy smancy ones you can pay a lot for to have shipped by mail.

    Reply

  7. Oh my goodness Michele, I’m drooling at these beautiful photos! Perfect fathers day treat!

    Reply

  8. Ooops hit enter too soon. I’m wondering if I need to change or add anything to the white chocolate to make those cute little tuxedos Ive seen.

    Reply

    • Julia, I’ve not worked much with white chocolate, but I’m thinking you could just melt it as I did for the drizzle to outline the little tuxedos. Send me a pic if you make them!

      Reply

Leave a Reply

Rate this recipe:  



Restaurant Reviews

  • 12 manhattan new york the modern moma brie souffle
  • tamayo
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • perbacco-san-francisco
  • place at the table
  • stoic and genuine denver oysters-1
  • chinese takeout

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives