Say good-bye to rock-hard, store-bought chocolate-dipped strawberries. Once you make this recipe, you’ll see these are easy enough to make whenever the mood strikes.
What You’ll Need:
How to:
1. Line a baking sheet with waxed or parchment paper to place strawberries on once dipped. Rinse strawberries and lay on paper towels until completely dry. Berries are delicate so wash them just before using to guarantee maximum freshness and minimal bruising. Run each strawberry under cold water. Don’t rub the berries. Just allow a light stream of water to dribble over each strawberry for about 10 seconds. (The exception to this is if you see obvious signs of dirt. In that case, carefully rub the dirt off with a clean washcloth). Place the washed strawberries on a clean paper towel. Allow to air dry completely before dipping in melted chocolate.
2. In 1-quart saucepan, melt chocolate chips with shortening or vegetable oil (we used vegetable oil) over low heat, stirring frequently. Be careful not to let the chocolate get too hot, it’s easy to burn. Remove entire pan from heat when melted.
3. To dip the strawberries, pull all the leafy greens carefully into your fingers, then submerge the red flesh of the strawberry into the chocolate. Gently swirl the strawberry around the pool of chocolate, making sure all sides are evenly coated. Allow any excess chocolate to drip back into the saucepan.
4. Place on waxed paper-lined tray or cookie sheet. If you want to go gourmet, now’s the time to decorate your strawberries. Sprinkle on your favorite nonpareils, crushed candies or sparkling sugars. Then, wait for chocolate to harden.
5. 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). Serve and enjoy!