Chocolate Covered Strawberries

Servings: berries

Calories: 214cal

First, line a sheet pan with waxed or parchment paper and place it in the freezer to chill. Insert a skewer into the stem end of each strawberry.
Place the two types of chocolates into separate glass or heat proof bowls. Put about 2 inches of water into two saucepans and bring to a simmer over medium heat. Turn off the heat and set the bowls of chocolate over the water to melt. Stir chocolate until smooth.
Remove the sheet pan from the freezer.
Using the skewer as a handle, dip the fruit into the chocolate. Lift and turn, allowing excess chocolate to drip back into the bowl. Place dipped berries onto the chilled lined sheet pan.
Repeat with remaining strawberries.

Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Dip one half of the chocolate covered strawberry into white chocolate.
Roll dipped strawberries into colorful sprinkles or decorator sugar.
Place in the refrigerator to set for 15 minutes. Remove from the refrigerator after that so that the chocolate doesn't sweat.

5 from 3 votes

In order to prevent clumping and possible overcooking, I melt my chocolate in a homemade double boiler. That is to say in a glass bowl that has been placed over a saucepan of simmered water.
If you are microwaving your chocolate, start with one minute on high, then stir. Then continue cooking in 20 second intervals on MEDIUM POWER until almost melted. Remove and stir, stir, stir until all the pieces have melted. The chocolate will continue to cook after you take it out. Therefore if you melt it in the microwave until it is completely melted, you run the risk of scorching it.
Chill your sheet pan so that when you place your strawberries down, the chocolate will begin to set quicker. I place mine in the freezer while I am melting the chocolate.

Course: Desserts

Cuisine: American

Prep Time5

Cook Time10

Chill time15

Total Time30