Chocolate covered strawberries
Chocolate covered strawberries are such an elegant treat. It’s a very simple recipe that will give you captivating results. The contrast of sweet and tangy flavor, from the strawberry, conbined with that aromatic chocolate create the perfect balance. This treats are not only delicious, but also make for a visually amazing dessert. worthy of any and all special occasions.
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Chocolate covered strawberries
20
servings25
minutes5
minutes30
minutesChocolate covered strawberries are such an elegant treat. It’s a very simple recipe that will give you captivating results. The contrast of sweet and tangy flavor, from the strawberry, conbined with that aromatic chocolate create the perfect balance. This treats are not only delicious, but also make for a visually amazing dessert. worthy of any and all special occasions.
Ingredients
12 oz semi-sweet dark chocolate (chopped into small pieces if using bars)
* I used a brand sweetened with stevia*20 ea strawberries
- Toppings
Colored sprinkles
White chocolate, melted
Directions
- Rinse the strawberries under cold water and pat dry, be gentle. Place on a sheet pan lined with kitchen paper towels.
- Place 2/3 of the chocolate in a large bowl and melt over a double boiler with 1-2 inches of water. The water should be hot and steamy but don’t let it simmer. Stir the chocolate continuously until melted and it reaches 110-115° F (keep temperature below 120° F or chocolate will burn.) Then, remove the bowl immediately from the heat and place on a kitchen towel.
- Pour in the remainder 1/3 portion of chocolate and stir continuously until chocolate cools to 90° F.
A. If it cools too much, return to the double boiler but don’t let it go over 90°F.
B. If too warm, add more chocolate. - Grab a strawberry, pull the leaves back and hold. Dip and roll in the chocolate until evenly coated. Lift the strawberry and let the excess chocolate drip off or lightly scrape a thin layer from the bottom using the side of the bowl. Transfer to a sheet pan lined with parchment paper and continue making the rest. Work one strawberry at a time.
- Sprinkle the toppings while the chocolate is still fresh and moist, that way it sticks and transfer to the sheet pan. For the white chocolate decor, wait for the dark chocolate to set. Melt the white chocolate in the double boiler, pour into a pipping bag and drizzle over the covered strawberries. (You don’t have to temper the white chocolate)
- ENJOY!
