Chocolate Covered Strawberries - Little Sunny Kitchen

Prep Time 20

Cook Time 10

Total Time 30

Ingredients

▢ 16 ounces (450 grams) fresh strawberries
▢ 8 ounces (225 grams) chocolate semi sweet, milk, or white chocolate

Instructions

Prep the strawberries: In a colander, wash the strawberries under running water for a minute, and drain well. Dry with paper towels before working with them.
Melt the chocolate using the double boiler method: Place the chopped chocolate or chocolate chips in a heat-proof bowl. Bring a saucepan filled with an inch of water to a very gentle simmer on low heat (the water should not exceed 140ºF/60ºC), and let the bowl sit over the water without touching it. Using a spatula stir the chocolate until it has completely melted. Remove the chocolate from the heat immediately.
Melt the chocolate using the microwave method: Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Heat in the microwave in 15 to 30 seconds intervals, stirring the chocolate well between each interval until the chocolate has completely melted and looks smooth.
Place the melted chocolate in a deep small bowl or cup.
Dip the strawberries: Line a sheet pan with parchment paper, and set it next to the chocolate. Dip each strawberry at a time, hold it by the leaves or stem (or you can insert a toothpick into the top of each strawberry) and dip into the chocolate rotating slowly and gently shaking off any excess.
Place on the parchment paper, and let the chocolate harden (if you used a toothpick, remove it after the chocolate has hardened). If dipping in toppings (crushed nuts, desiccated coconut, sprinkles, etc) then dip in the topping first and then transfer onto the parchment paper-lined sheet.
Repeat with the rest of the strawberries until all of them are done.
Allow the chocolate to harden for about 20 minutes. Then decorate with a drizzle of chocolate.
To decorate with a chocolate drizzle, melt dark, milk, or white chocolate (or melting wafers), and transfer to a small Ziploc bag. Cut off the tip (a very small cut), then gently drizzle over the strawberries.
Allow the chocolate to harden completely before serving.

Notes

The strawberries must be completely dry before dipping so that the chocolate sticks well to the strawberries. Also, water will ruin your chocolate and make it grainy.
If the melted chocolate is too runny for dipping, leave it for a couple of minutes and it will thicken.
If the melted chocolate is too thick, just mix in a tablespoon of melted coconut oil.
If you're planning to add toppings to the chocolate covered strawberries do this as soon as you dip the strawberries before the chocolate hardens.
Chill the strawberries in the fridge before dipping to let the chocolate harden quicker. This won't work very well if you're decorating with toppings.
Only decorate with a chocolate drizzle after the dipping chocolate has solidified.
Do not freeze the strawberries as they will become mushy and not so pleasant to eat.

Toping Ideas

Chopped nuts: almonds, peanuts, hazelnuts, pecans, or pistachios.
Desiccated coconut.
Crushed pretzels, cookies, Oreos, Biscoff, or graham crackers.
Sprinkles, or funfetti.

Storing Tips

The chocolate strawberries are best enjoyed on the same day within 8 hours.

If you're planning to serve the chocolate covered strawberries on the same day, you can leave them at room temperature. Store them in a single layer so they're not overlapping in the fridge for up to 2 or 3 days depending on how fresh the strawberries are.

When serving, remove from the fridge and let them sit at room temperature for at least 15 minutes before eating.

Nutrition

Find it online: https://littlesunnykitchen.com/chocolate-covered-strawberries/