Chocolate-Covered Strawberries1

Chocolate-Covered Strawberries

So elegant, yet so simple to make. The shortening keeps the chocolate just a bit soft, so when you bite into it, the whole chocolate coating doesn’t break off into pieces.

Chocolate-Covered Strawberries1

Chocolate-Covered Strawberries1

Chocolate-Covered Strawberries

Marla Hingley
So elegant, yet so simple to make. The shortening keeps the chocolate just a bit soft, so when you bite into it, the whole chocolate coating doesn’t break off into pieces.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 12

Ingredients
  

  • 18 oz GF semi-sweet or dark chocolate
  • 2 Tbsp GF vegetable shortening
  • 36 strawberries room temperature
  • Garnish optional:
  • 4 oz GF white chocolate

Instructions
 

  • Wash and completely dry strawberries.
  • Melt and temper (optional) chocolate with shortening and stir until smooth.
  • Hold strawberry gently by the stem (or use a toothpick), and dip into chocolate, allowing excess to drip off. Lay onto a lined baking sheet, or if using a toothpick place it stuck upside down into a piece of Styrofoam (then you won't get a flat edge).
  • Refrigerate for 10 minutes, just until chocolate is set, then remove.
  • If desired, melt white chocolate, place in a piping bag (or plastic baggie with tip snipped off), and drizzle across berries. Refrigerate for 5 minutes until set.
  • Best if made and served in the same day, and stored at room temperature (if refrigerated, condensation will form on the berries/chocolate).
Tried this recipe?Let us know how it was!
See also
Strawberry Cream Cupcakes

 

 

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