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Chocolate Dipped Strawberries

in Diana's Recipe Book

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Servings: Makes 12 Chocolate Dipped Strawberries
12 large ripe fresh strawberries, preferably with the stems still on, dried very well
12 ounces good quality semi-sweet or bittersweet chocolate, coarsely chopped
(I suggest using Calibaut Belgian Semisweet Chocolate. It melts evenly to a smooth, creamy consistency, and it tastes very chocolatey, but not too sweet.)
Toothpicks, for holding strawberries for dipping into melted chocolate

1. Melt the chocolate in a double boiler over hot, but not simmering, water. If you do not have a double boiler, use a heavy bottomed sauce pan over a very low flame, and stir often to avoid scalding. Remove from heat when no lumps remain.

2. Using a toothpick to hold the strawberries, dip them one at a time into the chocolate to about 3/4 up the side of the berry. Wipe excess off on the edge of the pan.

3. Place the other end of the toothpick into Styrofoam so that the strawberries can cool upside down. If you don't have Styrofoam, lay the strawberries carefully on the waxed paper. If the melted chocolate starts to thicken while you're working, slowly reheat it.

4. Refrigerate the chocolate covered strawberries until ready to serve, at least an hour.

Makes 12 chocolate dipped strawberries.

Note: These be prepared ahead of time. These need to be eaten quickly because the strawberries will begin to rot inside the chocolate after about 24 hours.

Source: DianasDesserts.com
Date: October 30, 2002


Reviewer: cindea pararajasingam

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