The Easiest and Most Simple Valentine’s Day Dessert: Chocolate Covered Strawberries
I am fairly certain most everyone knows how to make Chocolate-Covered Strawberries but there are a few tricks to make them a gorgeous, Valentine’s Day-worthy, dessert! Not to mention, if you buy chocolate covered strawberries pre-made, they can cost up to $5.00 PER strawberry! A complete rip-off when you can make a dozen for the same cost.
Ingredients & supplies:
- Dozen strawberries
- 12oz bag of dark or milk chocolate chips (I used 50/50)
- Plastic Ziploc bag
- Cookie sheet
- Aluminum foil
- Toppings (this is optional, I used white chocolate, Heath bar, and Butterfinger)
1. Place the chocolate chips into 2 separate heat-proof bowls. Fill 2 medium saucepans with 3 inches of water and bring to a boil over medium heat. Turn off the heat and set the bowls of chocolate over the water to melt. Stir until smooth. As an alternate and a very fast option, you can also melt the chocolates in a microwave at half power, for 1 minute, stir, and then heat for another minute or until melted.
2. Once the chocolates are melted and smooth, remove from the heat. Line a cookie sheet with aluminum foil. Holding the strawberry by the stem, dip the fruit into the chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the foil. Repeat with the rest of the strawberries. Jump to #4 if you want to add a topping, this must be done before the chocolate dries.
3. To get that gorgeous white chocolate striping, melt white chocolate chips the same way you did the dark chocolate and pour melted chocolate into a medium-size Ziploc bag. At the corner of the Ziploc bag, cut a very small hole, now you have full control over how much white chocolate you want on each strawberry. Squeeze Ziploc bag gently until white chocolate oozes out, with a criss-cross motion, decorate each strawberry.
4. If you want to add a decadent topping such as Heath bar or Butterfinger, crunch your candy bar of choice in a Ziploc bag to make crumbs and dump into a small bowl. After dipping the strawberry into the chocolate, while the chocolate is still warm, dip the end of the strawberry immediately into the bowl of the crushed candy bar. Place on cookie sheet for cooling.
5. Set Strawberries aside for roughly 30 minutes to allow drying. Or, place the pan inside the refrigerator and serve whenever you like!
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