Chocolate Double Dipped Strawberries Recipes

DOUBLE CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Dip strawberries, 1 at a time, in semi-sweet chocolate; place in single layer on waxed paper-covered baking sheet.
• Refrigerate 10 min. or until chocolate is firm.
• Melt white chocolate as directed on package; drizzle over strawberries. Refrigerate 10 min. or until chocolate is firm.

CHOCOLATE DIPPED STRAWBERRIES

Steps:

• On a low simmer in a double boiler, melt the chocolate chips. Holding the stem of the strawberry, dip each 1 individually into the chocolate and place them on a piece of parchment until hardened.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. Remove from heat.
• Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet.
• Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften (if made with oil, chocolate will soften more quickly at room temperature).

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Melt chocolate as directed on package.
• Dip strawberries into chocolate; let excess chocolate drip off.
• Place on wax paper-covered baking sheet or tray. Let stand at room temperature or store in refrigerator for 30 min. or until chocolate is firm.

DOUBLE-DIPPED STRAWBERRIES

Steps:

• Line large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.
• Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Rinse strawberries, drying them with paper towels.
• Melt chocolate in top of double boiler or in microwave (full power in 30 second intervals, until chocolate is melted, stirring often).
• Note 1: CHOCOLATE SHOULD NOT BE TOO HOT - IF IT GETS TOO HOT IT WILL DRIP ON THE BERRIES INSTEAD OF ADHERING TO THE BERRIES.
• Note 2: BE CAREFUL--OVER HEATING CHOCOLATE MAY CAUSE SCORCHING AND KEEP IT FROM BLENDING PROPERLY.
• Insert toothpick into stem end of strawberry and dip 3/4 of berry into chocolate, leaving green cap and some of the red berry showing.
• Spear free end of toothpick into a piece of Styrofoam or grapefruit to allow strawberry to dry upside down (alternatively dry strawberries on waxed paper).
• Note 3: If chocolate becomes too thick to work with reheat chocolate gently.
• Note 4: After chocolate hardens dip tip of berry into contrasting melted chocolate.
• After the chocolate hardens discard toothpicks.
• These berries are best if eaten within 24 hours, for longer storage refrigerate but serve at room temperature.

CHOCOLATE-DIPPED STRAWBERRIES

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
• Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
• If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.

DOUBLE-DIPPED STRAWBERRIES

Steps:

• Dip strawberries in chocolate; roll in crumbs.
• Place on waxed paper-covered baking sheet; let stand until chocolate is firm.

CHOCOLATE DIPPED STRAWBERRIES

Steps:

• Cover an oven tray with foil or baking paper.
• Wash the strawberries and dry them thoroughly on paper towels.
• Melt the Melts according to instructions on the packet, or if using chocolate melt in double boiler or in the micriwave on low.
• Holding the strawberries by the stalk, dip them into the Melts. Place on the tray.
• Leave to set.
• Serve immediately, or refrigerate and use within 4 hours.
• NOTES~ It is important that the surface of the strawberries are not wet from washing, as this will prevent the chocolate sticking to the fruit. The strawberries must be at room temperature for dipping as the chocolate sets more evenly and doesnt lift from the strawberry. Chocolate dipped Strawberries are best done just before serving as humidity can also be chocolate dipped fruits worst nightmare, but can be left for up to 24 hours in the fridge.