This is an EASY dessert that tastes and looks amazing with little effort! Great for parties or gifts (they need to be kept cold, though, to keep the chocolate from melting).
The kids and I just made a batch, and are going to go bless the neighbors with them. Wish we had the camera – they look beautiful!
You’ll need:
-Fresh, cold, clean strawberries with leaves attached – wiped clean with a damp cloth (do not rinse, it makes the strawberry absorb the water and it lessens the intensity of its flavor). The colder they are, the easier the chocolate will adhere – not frozen, though, then they get pithy.
-Chocolate chips (white or regular (I like semi-sweet) )
-Shortening
-Toppings (optional) (Ice cream sprinkles, crushed banana chips, toasted coconut, crushed toasted nuts, dusting of cocoa)
-Trays that fit in your fridge
-Sauce pan if you are heating the chocolate on the stove, or a microwaveable dish
-Waxed paper
* * *
Line your tray with waxed paper
Stir together over low heat (or put in the microwave) chocolate chips and shortening. Add about 3 tsp of shortening to every half-cup of chocolate chips. It makes the chocolate smoother, and helps it to harden quicker. Only warm the chocolate. Do not let it bubble – this will make it get clumpy.
Remove from heat.
Holding onto the leaves, roll the strawberry in the chocolate.
Dip into a topping of choice (or just leave it plain with the chocolate) and then place covered strawberry on tray
When the tray is full, put it in your refrigerator to help the chocolate set.
Keeps in the fridge for about a day. Looks great carefully wrapped in a delicate looking box.
Sarah’s Strawberry Decorating and Topping Suggestions:
-Once resting on the tray, drizzle the berries with a contrasting color of chocolate
-For rich, strawberry truffles, use semi-sweet chocolate and dust with Hershey’s Cocoa powder before the chocolate hardens
-Banana Berries : Crush sweetened banana chips and roll the berries in them while they are still wet
-Strawberry Nut Crunch: Roll the covered berries into toasted nuts (almonds, pecans, and hazelnuts are rich in flavor! Yum!)
-Strawberry Colada: Toast snowflake coconut in the oven until golden brown. Roll covered strawberries into the flakes.
For more control over decorating the berries, use a decorator’s icing bag. This is how they make them at Shari’s Berries. (Check out the website for ideas!) I saw a tour of the factory on the Food Network. (The Bananas and Cocoa were MY ideas, Shari!!! If you copy me, I’ll know you’ve been reading my blog!!)