Chocolate Covered Strawberries (Print Version)
# Ingredients:
→ Chocolate Base
01 -
10 ounce package Ghirardelli Baking Chips (bittersweet, semi-sweet, or milk chocolate)
→ Fresh Fruit
02 -
2 pounds fresh strawberries with stems attached
# Instructions:
01 -
Wash the strawberries and dry them VERY thoroughly. Proper drying is crucial as any moisture will prevent the chocolate from adhering properly.
02 -
If using toppings like crushed nuts or coconut, arrange them on small plates. Line a sheet pan with parchment or waxed paper.
03 -
Using a double boiler or microwave in 30-second intervals (stirring between each interval), melt the chocolate chips until smooth and fully incorporated. Be vigilant to prevent burning.
04 -
Hold each strawberry by the stem, dip into the melted chocolate, then lift and twist slightly to allow excess chocolate to drip back into the bowl. Dip in optional toppings if desired, then place on prepared parchment paper.
05 -
For decorative effect, dip a fork in melted white chocolate and drizzle over the dipped strawberries.
06 -
Refrigerate the strawberries for approximately 15 minutes until the chocolate coating fully sets.
# Notes:
01 -
For best results, choose ripe but firm strawberries with vibrant color. The chocolate coating will preserve the berries for 1-2 days when refrigerated.