Chocolate-covered strawberries are delicious and are enjoyed by children and adults alike. The flavors combine well and are a great delight to the taste buds. It is usually eaten as desserts as well as snacks. Here are some different variations of this delicious snack that you can prepare.
- 6 ounces, bittersweet chocolate (chopped)
- 3 tablespoons, heavy cream
- 1 tablespoon, butter
- About 10 large strawberries with long stems
- Line a baking sheet with waxed paper or foil.
- Melt the chocolate in the top of a double boiler.
- Add the cream and butter, and stir until smooth.
- Add additional cream to the chocolate till you achieve the desired consistency.
- Hold each strawberry by the stem and dip it into the chocolate mixture ensuring that excess chocolate falls back into the pan.
- Place the strawberries in the refrigerator to allow the chocolate to set. (this should take about 20 to 30 minutes).
- 8 oz. semisweet chocolate
- 2 tablespoons, vegetable shortening
- ½ teaspoon, orange extract
- Some fresh strawberries
- Melt the sweet chocolate along with the vegetable shortening (using the microwave or the double boiler).
- Slowly add the orange extract to it. Mix well.
- Dip the strawberries in the chocolate.
- Allow it to sit on a wax paper and wait until the chocolate hardens.
- 1 packet, semi-sweet bits
- 1 packet, milk chocolate bits
- 3 teaspoons, Crisco shortening (melted)
- ¼ cup, butter
- 2 cups, confectioners' sugar
- 1 teaspoon, milk
- 1 teaspoon, vanilla extract
- 1 teaspoon, almonds (crushed)
- About 25-30 strawberries
- Melt the semi-sweet chocolate bits and shortening in a double boiler. Ensure that it does not boil.
- Whisk the butter, milk, and sugar in a bowl. Add in the almonds and the vanilla extract (if you find it getting sticky, add more sugar).
- Coat the strawberry with the mixture and put it on wax paper. Let it cool.
- 8 ounces, dark chocolate
- 1.5 pounds, white chocolate
- 2 pints, strawberries (with their stems on)
- Prepare a cookie sheet by lining it with waxed paper or aluminum foil.
- Rinse the strawberries and pat them dry with paper towels.
- Temper both the chocolates and blend them well. Keep the liquid warm by wrapping the bottoms of the bowls in warm towels or by placing them on a heating pad, set to low.
- Hold the strawberry stem and drag it through the chocolate mixture, first moving in one direction and then rotating the strawberry and moving it in the opposite direction. This is done to ensure that the front and the back are both completely covered.
- Allow the excess chocolate to drip. Once this is done, place it carefully on the prepared baking sheet.
- Repeat the same process for the other strawberries. Place the tray in the refrigerator and allow the chocolate to set.
- About 60 large strawberries with their stems intact
- 1 package, semi-sweet or bittersweet chocolate chips
- ¾ cup, half cream
- 1-2 tablespoons, brandy, or your favorite liqueur
- Line the baking sheet or the cookie pan with waxed paper.
- Wash the strawberries and pat them dry.
- Melt the chocolates using either the boiler or the microwave.
- Once the chocolate has melted, remove from the heat and add the brandy.
- Dip it into the chocolate and swirl it to partially cover it.
- Gently shake the strawberry to remove the excess chocolate.
- Place it on the cookie sheet and repeat the process with the rest of the strawberries.
- Set it aside or place it in the refrigerator.