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How to Make Chocolate-Covered Strawberries

Learn how to make chocolate-covered strawberries in this Howcast food video featuring pastry chef Katie Rosenhouse.


So I'm going to show you how to make chocolate covered strawberries, something that when you buy them in the store they're so expensive, so this is an easy way to do it yourself.

Here I have the biggest strawberries I could possibly find. If you can get the ones that are long-stemmed, even better. They're a little more expensive, but the look of it is totally worth it, especially if you're serving it with something like champagne.

I have a really beautiful dark chocolate that I've tempered, which means I've brought down the temperature so it's going to have a good snap and sheen. It's going to look nice and glossy. It's going to set up nice and hard on my strawberries.

So I'm just going to go ahead and hold the stem, and if you want to trim the stem a little bit so it's less large and crazy looking, just take some scissors and trim, but otherwise, take it with your finger and I'm going to dip into my chocolate as deep as I can go, and sometimes it helps to put your chocolate into a drinking glass, and you can go as deep as you want to, but I do it about two-thirds or three-quarters of the way. And you can see I'm just letting the chocolate drip off a little bit, and then what I'm going to do is, right against the edge of the bowl, I'm just going to smooth off a little of the bottom. So this way when I put it on my cookie sheet, it's not going to spread out and give you that really weird looking foot on my strawberry.

So that's it. I put it right onto my cookie sheet, just make sure it's not rolling around. Done. Next strawberry.

Right in. Let it drizzle. And then just wipe off a little of the bottom.

Now if you want to get even fancier, you could, while the chocolate is still nice and soft, sprinkles, chocolate chips, anything you want to put on there, or I have a little bit of melted white chocolate, and just with a spoon I'm going to let it drizzle off, and just back and forth, really beautifully over my chocolate.

And that's it. I'm going to pop that in the fridge. You could leave it at room temperature and just let it harden on its own. If you're in a rush, refrigerate it for about 10 minutes. They will get really beautiful and stiff and you're good to go.

And that's how you make chocolate dipped strawberries.

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