Chocolate covered strawberries are a beautiful thing. They are elegant looking, taste really good, and so easy to make. You don’t even need any fancy equipment. I taught my niece how to make them a few years ago and she elevated them by adding detail. This recipe and instructions to make two dozen chocolate covered strawberries is from @ilikeashley.
- 2 dozen strawberries
- 12 oz. bag of semi sweet chocolate chip morsels
- 4 oz. white chocolate chip morsels
- 1 tbsp & 2 tsp of vegetable shortening
Rinse and pat dry each strawberry and line them up about one to two inches apart on a parchment or wax lined tray.
Find a bowl that fits on top of a pot about halfway deep. Fill about one third of the pot with water and heat on medium high. Add the 12 oz bag of semi sweet chocolate with 1 tbsp. plus 1 tsp. of vegetable shortening into the bowl. The shortening thins out the chocolate and gives the chocolate a nice shine.
Using a wooden spoon, stir the chocolate as it melts. You are looking for the right balance of chocolate to shortening. Too much shortening could alter the taste of the chocolate and too little shortening will make it result in overly thick chocolate and more difficult to cover the strawberries. Once you are happy with the consistency, turn off the heat.
Take one strawberry by the stem, dipping it into the melted chocolate and turning it around to ensure coverage. Let any excess chocolate drip back into the bowl. Lay the dipped strawberry back in its original space.
You can either save the leftover chocolate or discard it. Either way, wash and dry the bowl and wooden spoon. Place the bowl back onto the pot and melt 4 oz of white chocolate with 1 tsp. of vegetable shortening.
Using the wooden spoon, stir the chocolate as it melts. The white chocolate should be a little thinner than the previous chocolate as it is used to finely decorate the chocolate.
Transfer the melted white chocolate into a ziplock sandwich bag. Zip the bag close, but make sure to remove as much air as possible. Using a pair of scissors, cut a tiny tip off one of the bottom corners.
Remove the tray of strawberries from the refrigerator. Taking the melted white chocolate, squeeze it through the small hole. With one hand, draw lines across the strawberries back and forth until you’ve decorated all 24 strawberries. It gets easier with practice and a lot of fun.
Place the tray back in the refrigerator for another 30 minutes. Once hardened and chilled, they are ready to eat. For both practical reasons and for a nice presentation, I recommend placing each strawberry in its own cupcake liner.
That’s it! Easy, peasy!