Chocolate Covered Strawberries - T&T
This is a recipe my mother taught me recently. She's been making chocolate covered strawberries for years and they are always a hit. They are so decadent. I never realized how easy they are to make!
1 package fresh strawberries
1/2 bag cooking chocolate chips (any flavor, though I prefer semi-sweet)
Solidified Shortening like Crisco or palm oil shortening (optional)
Wash and dry the strawberries. Set aside.
Line a cookie sheet with parchment paper and set aside.
Pour some chocolate chips (about 1/4 cup) into a microwave safe bowl. If using, also put in about 1/4 tsp or less of the shortening. Microwave for 30 seconds and stir. If the chips aren't melted fully after stirring, put in for another 15 seconds and stir. Repeat until the chips are melted. Be careful not to overcook them.
Take a strawberry and hold by the leaves. Dip in the melted chocolate and move to coat evenly. Set on lined cookie sheet. Repeat with remaining strawberries. If the chocolate hardens too much, reheat in microwave. If you run low, melt more chocolate the same way as explained above.
Let strawberries cool. Serve.
If you want to take this recipe to another level, you can use second type of chocolate and redip the tips of the strawberries in it or use the second melted chocolate to make stripes or dots on them. My mother likes doing that as well, and they turn out beautifully.
Tested: 16 Feb 2009
1 package fresh strawberries
1/2 bag cooking chocolate chips (any flavor, though I prefer semi-sweet)
Solidified Shortening like Crisco or palm oil shortening (optional)
Wash and dry the strawberries. Set aside.
Line a cookie sheet with parchment paper and set aside.
Pour some chocolate chips (about 1/4 cup) into a microwave safe bowl. If using, also put in about 1/4 tsp or less of the shortening. Microwave for 30 seconds and stir. If the chips aren't melted fully after stirring, put in for another 15 seconds and stir. Repeat until the chips are melted. Be careful not to overcook them.
Take a strawberry and hold by the leaves. Dip in the melted chocolate and move to coat evenly. Set on lined cookie sheet. Repeat with remaining strawberries. If the chocolate hardens too much, reheat in microwave. If you run low, melt more chocolate the same way as explained above.
Let strawberries cool. Serve.
If you want to take this recipe to another level, you can use second type of chocolate and redip the tips of the strawberries in it or use the second melted chocolate to make stripes or dots on them. My mother likes doing that as well, and they turn out beautifully.
Tested: 16 Feb 2009