Sweet Strawberries covered in soft delicate chocolate are a treat worthy of any occasion. Fresh Juicy Strawberries are essential to this succulent treat that brings a layer of sophistication to dessert time. Enjoy these during coffee or tea time or with your favorite glass of champagne. These will keep for a couple of days in the the refrigerator if prepping for a later treat. Highly recommend coming to room temperature to experience the full juicy flavor profile of the strawberries as the will chocolate readily melt in your mouth. However, they are pretty tasty cold also.
Are you interested in a treat that is as fun to make as it is to eat or one that is so attractive it will stir deep emotions of hunger with the promise of succulent satisfaction? Then you should watch the short tempting video and follow the easy instructions below to bring these foodlicious sensations to your home today. Be sure to pick a premium chocolate and quality strawberry for best results.
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Ingredients
Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth.
Dip strawberries into the chocolate. Swirl around until almost completely covered with a thick coat.
If you are planning with 2 different chocolate flavors, cut the recipe in half for each. For best results recommend using two (2) seperate glass heat proof bowls for the different types of chocolate (example: white versus dark).
Place dipped strawberries in the refrigerator for 15 minutes or let them sit at room temperature or until hardened.
Optional: drizzle with additional chocolate.
May be stored in an airtight container under refrigeration for up to 48 hours.
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Chocolate Covered Strawberries
Ingredients
- 2 lbs fresh strawberries
- 10 oz milk, dark or white melting wafers I used Ghirardelli
- 1 tbsp coconut oil or shortening
Instructions
- Gently rinse the strawberries and pat dry with paper towel. Set aside.
- Stovetop: Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Note: If you are planning with 2 different chocolate flavors, cut the recipe in half for each. For best results recommend using two (2) separate glass heat proof bowls for the different types of chocolate (example: white versus dark).
- Dip strawberries into the chocolate. Swirl around until almost completely covered with a thick coat.
- Place the chocolate dipped strawberries on a parchment paper or baking sheet. Optional: add coconut flakes, candy, nuts to some of the strawberries while the chocolate is still wet/warm.
- Place dipped strawberries in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional chocolate.
- May be stored in an airtight container under refrigeration for up to 48 hours.