Chocolate-Dipped Strawberries

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Santa Barbara strawberries are at their peak in spring, perfect for this simple, elegant dessert. Learn how to make chocolate-dipped strawberries with tips for the best results.

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Prep Time:10

Cook Time:5

Cooling Time:5

Total Time:20

Course: Dessert

Cuisine: American

Keyword: Strawberries

Season: Spring

Occasion: Valentine's Day

Servings: Strawberries

Calories: 41kcal

Author: Krista Harris

Ingredients

2 pounds strawberries, approximately 2 baskets
1 tablespoon unsalted butter
3½ ounces milk chocolate
3½ ounces dark chocolate

Instructions

Rinse strawberries and roll on paper towels to dry. (It’s important not to introduce water into your chocolate.)
Melt butter in microwave and set aside. Set aside about 1⁄4 to 1⁄3 of the chocolate. Chop remaining chocolate into approximately 1⁄4-inch pieces.
Melt chocolate in bowl in microwave on 50 percent power, stirring at 30 second intervals until melted. When melted, stir in melted butter.
Chop or break the chocolate you set aside earlier into larger (about 1⁄2 inch) pieces. Stir these into the melted chocolate. When the chunks are melted, your chocolate will be ready for dipping your strawberries.
Put chocolate into shallow bowl and draw strawberries across the surface. Let excess drip off, and put onto waxed paper or parchment-lined pan.
Reheat the chocolate briefly in the microwave at 5 second intervals if it becomes too cool to dip. Stir to distribute the heat. (Your chocolate should feel slightly cool to the touch but not be too thick to coat the strawberries smoothly.)
Put dipped uncovered strawberries into refrigerator for about 5 minutes. After that they can sit at room temperature for several hours, or be eaten immediately.

Notes

You can use all dark or all milk chocolate if you prefer. You can also drizzle lines of melted white chocolate onto the darker chocolate and draw the strawberries across the surface to get a multicolored effect.

Nutrition