Chocolate Covered Strawberries Recipe
Elegant, beautiful, and so simple.
Chocolate covered strawberries - few combinations are so good. We often serve a sweeter dessert champagne with these; our customers love it.
Leaving the greens on the strawberries adds color and a nice way to handle them. Other fruits will dip very well, using this basic chocolate procedure - use frilled toothpicks for them.
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Portions/Servings This recipe will feed 12 people - we figure two berries per person.
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1 pound of medium/small strawberries, about 24
2 tablespoons of Crisco
1 pound of chocolate, chips or broken pieces
Wash the berries and allow them to dry. Get all the water off, or the chocolate won’t stick as well.
Have a cookie sheet covered with wax paper ready to go.
Use a double boiler, not direct heat. You want to melt the chocolate over, not in, hot water. If you don’t have a double boiler, np, just put a heat-proof bowl over a saucepan on the stove with gently boiling water.
You can use a simple chocolate chip, milk or semi-sweet - or have some fun with more famous brands if you like. Use a pound, chips or broken pieces.
Carefully measure the Crisco - 2 level tablespoons. Mix the chocolate and shortening in the double boiler. Remove from the stove, and let’s get dippin’!
We like to dip about 2/3 of the berry, shake it a bit, and then place on the wax paper. Some chocolate will pool and make a flat bottom. If too much runs off, let the chocolate cool a little, and make sure the berries are dry.
We double dip the berries sometimes. And, we also repeat the process with white chocolate. When we do this, we do the first dip about 3/4 of the berry, and then about half of that with the white chocolate. Cool, eh? There are lots of combinations - have fun!
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