Double Dipped Strawberries Recipes

DOUBLE-DIPPED STRAWBERRIES

Steps:

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

STRAWBERRIES TWO WAYS

Steps:

• Divide the strawberries between 2 bowls.
• To 1 bowl, add the lemon juice and 2 tablespoons sugar and stir well. Let stand for at least 15 minutes before serving.
• To the other bowl, add balsamic vinegar, 1 tablespoon sugar, and the basil. Toss to combine. Let stand for at least 15 minutes before serving.
• Serve over vanilla ice cream, if desired.

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 COVERED STRAWBERRIES

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

DIPPED STRAWBERRIES

Steps:

• Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set. , Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.

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:

• 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.