Chocolate Covered Strawberries
Make Chocolate Covered Strawberries with ripe berries and glossy chocolate for an elegant, quick dessert.
Ingredients
- 8 ounce semi-sweet chocolate or white chocolate
- 1 Tablespoon shortening
- 1 pint strawberries
- Sprinkles
- mini chocolate chips
- chopped nuts
- crushed candy bars
- crushed peppermint
Instructions
Step 1: Prepare the work surface
Line a baking sheet with a single layer of parchment paper and set it aside on the painted pine surface. Gently pat the strawberries dry with a clean towel, keeping their green leaves intact for an elegant finish, and arrange them loosely on a shallow ceramic dish nearby so they're within easy reach when the chocolate is ready.
Step 2: Melt the chocolate until glossy and smooth
Place the semi-sweet or white chocolate broken into chunks into a small microwave-safe matte white ceramic bowl with the tablespoon of shortening. Microwave in short bursts, stirring thoroughly after every 30 seconds; watch the chocolate transform from grainy to a glossy, viscous, ribbon-smooth pourable ganache. Keep a silicone spatula resting on the rim to scrape and fold as you stir, ensuring there are no lumps.
Step 3: Dip and decorate the berries
Working one strawberry at a time, hold by the leaves and fully submerge each berry into the glossy melted chocolate, letting the excess drip back into the bowl in long, shiny ribbons. Place each dipped strawberry onto the prepared parchment, and if you’re using toppings, immediately roll or sprinkle the wet chocolate with sprinkles, mini chips, chopped nuts, crushed candy bars, or crushed peppermint so they adhere to the surface.
Step 4: Let set and arrange for serving
Allow the chocolate to set at room temperature on the parchment until it firms to a satiny finish. When fully set, arrange an assortment of dark chocolate-coated, white chocolate-coated, drizzled, and nut-crusted strawberries artfully on a shallow matte white rectangular serving platter that sits on the painted pine wood; tuck the same matte white bowl with a trace of leftover chocolate and the silicone spatula nearby as a visual echo of the process.
Notes
- Dry strawberries thoroughly before dipping to prevent seizing.
- Use short microwave bursts and stir to avoid burning the chocolate.
- Store in a single layer in the fridge for up to 48 hours.
- Substitute coconut oil for shortening for a coconut twist.