Chocolate Covered Strawberries
A lot of things are coming up in a few days; Super Bowl is Sunday followed by Valentine’s the next day. Perhaps some of you will have a romantic sporting event or simply have two separate events. Either way, you shouldn’t skip out on having sweet treats like Chocolate Barks, Dulce de Leche Turtles, Reese’s Peanut Butter Cups, Bounty Chocolate Bites, Crunchie Bars, or even Chocolate Éclairs. Another one that is incredible is my Chocolate Covered Strawberries!
Giving flowers, having a candlelight dinner with a nice bottle of wine and soft music playing in the background is always romantic but let’s face it… adding some chocolate to the menu is a plus for the evening! Making a gorgeous dessert like Black Forest Cake, a mouthwatering Chocolate Raspberry Cake with a Mirror Glaze or a decadent Chocolate Lava Cake with Caramel is great but if you want to enjoy some chocolate without putting too much effort into it, these Chocolate Covered Strawberries is the solution.
After washing and draining the berries very well using my kitchen tip, I transfer them to the fridge overnight to allow the moisture to dissipate and dry them out. If there’s any water on the fruits, this will prevent the melted chocolate from sticking. The next day, I bring them back to room temperature before dipping them in melted chocolate. After each one is dipped, I transfer them onto a baking sheet lined with a silicone mat but you can always use parchment paper and put them back in the fridge to harden the chocolate.
When it comes to melting the semi-sweet chocolate as well as white chocolate, I put them in two separate microwave-safe bowls, add some oil which prevents it from blooming and getting too hard once it’s cold and then process for 20 seconds. I stir and repeat the same steps until it’s nice and smooth – this usually takes me about 1 minute for the dark and 40 seconds for the white. The brand I use is Ghirardelli for my semi-sweet chocolate but you can also use dark or milk chocolate. For the white chocolate, I buy it every time we go to Mexico – to me, it’s one of the best white I’ve ever had!
You might wonder what the term “blooming” means. It’s the discoloration or crystallization caused by unstable temperature and environment. They are two kinds of blooming; fat & sugar. Fat blooming happens when chocolate is exposed to warm temperatures making the fat separate from the other ingredients in the chocolate. Once it re-solidifies, it produces that grayish-white discoloration. Sugar bloom on the other hand is caused by absorbing moisture. Once it evaporates, the sugar in the chocolate forms crystals on the surface. To avoid the chocolate from blooming, store it at a consistent cool temperature to prevent shocking it – your pantry and refrigerator is not the best spot. The good news is, although not pretty to look at, the chocolate is perfectly safe to use and after melting it, there won’t be any differences.
Whenever you decide to have your romantic time with your partner in the next few days, spend less than 40 minutes to make these delicious Chocolate Covered Strawberries. It will definitely add a special touch to your evening with a bit of aphrodisiac mixed in… I recommend enjoying these scrumptious little gems without 24 hours – it won’t be hard I’m sure, lol!
Bon Appétit!
Here are more scrumptious dessert recipes for you to try…
– Cannoli
– Poached Pears with Caramel Sauce
– Cream Cheese Carrot Cake
– Pavlova
– Chocolate Bourbon Pecan Pie
– Cherries Jubilee
and for even more chocolate recipes, click on this link… Recipe Category • Chocoholic
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Chocolate Covered Strawberries
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Ingredients
- 12 to 15 large fresh strawberries, washed and dried tips & tricks
- 8 ounces semi-sweet chocolate chips
- 1 tbsp. coconut oil
DECORATION
- 2 ounces white chocolate, chopped
- 3/4 tsp. coconut oil tips & tricks
Directions
- In a microwave-safe bowl, add coconut oil to semisweet chocolate; stir well to coat.
- Place the bowl in the microwave and process on High for 20 seconds before stirring it. Return the bowl for another 20 seconds and repeat the same steps until the chocolate is nice and smooth.
- Holding by the stem, dip each strawberry into the melted chocolate, rotating it to completely coat the fruit and get it as close as possible to the top.
- Gently wipe one side against the inside edge of the bowl and let the excess chocolate drip off before placing that side down on a baking sheet lined with a silicone mat or parchment paper.
- Transfer them to the fridge to harden, about 15 minutes.
- To decorate, combine white chocolate with coconut oil in a microwave-safe bowl; stir well.
- Process on High for 20 seconds before stirring the chocolate. Return the bowl for another 20 seconds and repeat the same steps until the chocolate is nice and smooth.
- Pour the melted white chocolate into a small Ziploc bag and cut a tiny piece off of one corner. Squeeze out the chocolate in a back and forth zigzag motion.
- Transfer them to the fridge until ready to serve
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