How To Make Chocolate-Covered Strawberries

  • January 19, 2009
  • 8,133 Views
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What’s a more sensual dessert than chocolate-covered strawberries?

You Will Need

  • 12 large strawberries, ripe but firm, with green stems and leaves attached
  • 12 oz. semisweet chocolate chips or morsels or a 10-ounce bar of dark chocolate
  • A cookie sheet
  • Wax paper
  • A microwave-safe dish
  • A wooden spoon
  • Toothpicks
  • Coconut flakes (optional)
  • Crushed pistachios (optional)
  • Sprinkles (optional)
  • Melted white chocolate (optional)
  • A fork (optional)
How To Make Chocolate-Covered Strawberries: Prepare the strawberries

Step 1: Prepare the 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.

How To Make Chocolate-Covered Strawberries: Cover a cookie sheet

Step 2: Cover a cookie sheet

Cover a cookie sheet with wax paper.

How To Make Chocolate-Covered Strawberries: Melt the chocolate

Step 3: Melt the chocolate

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.

How To Make Chocolate-Covered Strawberries: Start dipping

Step 4: Start 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.

How To Make Chocolate-Covered Strawberries: Chill

Step 5: Chill

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)

HeatherM

Wow! These look beautiful and you make it look so easy.

over 3 years ago by HeatherM

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Ryan_Wijaya

TETS

over 3 years ago by Ryan_Wijaya

Reply
eytank97

yam

over 3 years ago by eytank97

Reply
James_McMahon

Cool

over 3 years ago by James_McMahon

Reply
peoplechamp

people have to call me Awesome

2 months ago by peoplechamp

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