CHOCOLATE COVERED STRAWBERRIES
This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.
Provided by Kitten
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 15m
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 115 calories, Carbohydrate 12.7 g, Cholesterol 6.2 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 4 g, Sodium 31.3 mg, Sugar 10.9 g
SIMPLE CHOCOLATE-COVERED STRAWBERRIES
Simple chocolate-covered strawberries, great for any occasion.
Provided by hschwarz
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h13m
Yield 16
Number Of Ingredients 3
Steps:
- Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water; stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat; stir in remaining semisweet and milk chocolate chips.
- Line a baking sheet with waxed paper.
- Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
- Chill strawberries until chocolate coating sets, about 2 hours.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 30.4 g, Cholesterol 7.1 mg, Fat 13.6 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 8 g, Sodium 38.3 mg, Sugar 25.6 g
CHOCOLATE COVERED STRAWBERRIES
Why pay top dollar for chocolate-covered strawberries when you can easily make them at home -- super fresh and at a fraction of the cost? For the best finished look, try to find jumbo berries with stems.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 1 pound chocolate covered strawberries
Number Of Ingredients 3
Steps:
- Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
- Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
- Set the strawberries aside until the chocolate sets, about 30 minutes.
- Copyright 2003 Television Food Network, G.P. All rights reserved
CHOCOLATE-DIPPED STRAWBERRIES
Wow your family and friends with the ultimate and easy-to-make treat-chocolate-covered strawberries! You'll need fresh berries, melted chocolate and a bit of time to dip them and let them chill. Chocolate-Dipped Strawberries are an elegant decoration for a layer cake, a great way to elevate a dessert tray or a lovely centerpiece for a special occasion.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 18
Number Of Ingredients 3
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).
Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Strawberry, Sodium 0 mg
CHOCOLATE-COVERED STRAWBERRIES
Make and share this Chocolate-Covered Strawberries recipe from Food.com.
Provided by Karen..
Categories Dessert
Time 30m
Yield 28 strawberries
Number Of Ingredients 4
Steps:
- Wash strawberries and pat dry.
- Place on paper towels until they reach room temperature.
- Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
- Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
- Allow excess chocolate to drip off into pan.
- Place stem side down on waxed paper covered baking pan or cookie sheet.
- Refrigerate until set, about 15-20 minutes.
DIPPED STRAWBERRIES
I dip plump red berries in chocolate and vanilla chips. They'll be the red, white and ooh center of attention at your place, too.-Marlene Wiczek, Little Falls, Minnesota
Provided by Taste of Home
Categories Appetizers Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 4
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.
Nutrition Facts :
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