|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocolate-covered strawberries make an elegant dessert or a quick romantic as there's nothing more romantic than a juicy berry dipped in rich chocolate. Best of all, this classic dessert is incredibly easy to make. It would be best if you allowed little time between dipping and decorating for the chocolates to set, other than that they are quick to make.
Use the best quality chocolate you can for dipping; the finished results will be worth it, avoid cheap supermarket bars as they are not great for setting as they have additives and a lot of cocoa fat making it unstable. It is not necessary to temper for dipping fruits as they are best eaten the same day.
- 1 dozen fresh strawberries
- 1 cup dark chocolate (chopped or good-quality chocolate chips)
- 1 tablespoon coconut or vegetable oil
- Decorating suggestion:
- ½ cup milk chocolate (chopped or good-quality chocolate chips)
- ½ cup white chocolate (chopped or good-quality chocolate chips)
Gather the ingredients and prepare a baking sheet or rack by lining it with non-stick baking paper or a silicone mat. Wash the strawberries, and dry them thoroughly as this will help the chocolate to stick when dipping.
Place the dark chocolate in a microwave-safe bowl with ½ tablespoon of the coconut or vegetable oil and microwave until it is melted, stirring with a wooden spoon after every 30 seconds. The chocolate should be liquid and shiny.
Holding a strawberry by the stem, using either tongs or your fingers, dip it into the melted chocolate, twirling it in a circular motion to evenly cover most of the berry. As you lift it from the chocolate, twirl it so that any excess chocolate drips back into the bowl. Most of the chocolate will stick to the strawberry as long as you dried them well before dipping.
Place the berry on the prepared baking sheet, and repeat with remaining berries and chocolate. Once all of the berries are dipped, refrigerate them for 30 minutes to set the chocolate.
Put the milk chocolate into one bowl with ½ teaspoon coconut or vegetable oil, microwave for 30 seconds, or until the chocolate melts. Repeat with the white chocolate. Using two small plastic bags (or piping bags if you have them) pour in the two different chocolates. See note below on making a piping bag.
Make a tiny snip across the corner of the bag. Take the dipped chocolates from the fridge. Swish the melted chocolates quickly across the slightly hardened, cold chocolates; it should set fairly quickly. Pop them back into the fridge to set, and they are ready to eat and best eaten on the day they are made.
- Overheated chocolate gets thick and hard to work with, so it's important to keep a careful eye on the chocolate. Remove it when some pieces are still not melted, and stir until they melt.
- To make a strong piping bag from a plastic bag, put a strip of sellotape across each corner of the bag before putting the chocolate in and snipping the corner, this will make the corner strong and a smoother finish as you pipe the chocolate.