What’s a more sensual dessert than chocolate-covered strawberries?
Gently rinse the strawberries, leaving on the green caps. Do this a few hours before you plan to dip the berries, so they’re completely dry.
Cover a cookie sheet with wax paper.
Melt the chocolate in a microwave-safe dish using the “defrost” setting. Microwave it in 10-second increments, stirring with a wooden spoon in between. Take care not to burn it.
If the melted chocolate is too thick, add vegetable oil a few drops at a time until you have the right consistency for dipping.
Spear the cap of each strawberry with a toothpick, and use it to dip the bottom two-thirds of the berry into the melted chocolate. Lift it out of the chocolate, rotate it clockwise, and wait until the strawberry is no longer dripping before laying it gently on the wax paper.
For fancier strawberries, dip the ends into coconut flakes, crushed pistachios, or sprinkles before putting them on the cookie sheet. Or let them harden for 10 minutes before drizzling some melted white chocolate over them with a fork.
Chill the strawberries in the refrigerator for at least an hour and up to eight hours before serving. They will last about two hours at room temperature before they start to melt.
Tom Kron, who made chocolate for Jacqueline Kennedy Onassis, invented the chocolate-covered strawberry.
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Comments (5)
Wow! These look beautiful and you make it look so easy.
over 3 years ago by HeatherM
TETS
over 3 years ago by Ryan_Wijaya
yam
over 3 years ago by eytank97
Cool
over 3 years ago by James_McMahon
people have to call me Awesome
2 months ago by peoplechamp
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