Quick Chocolate Covered Strawberries
Impress your guests with these Quick Chocolate Covered Strawberries! Super easy to make and perfect for any occasion.
Equipment
- Baking Sheets
- Parchment paper
- Small sauce pan
Ingredients
- 1 16 oz package Fresh strawberries
- 1 container Baker's Dipping Chocolate or Ghirardelli Melting Wafers about 7-8 oz
- Chocolate sprinkles, colored nonpareils, mini-chocolate chips, etc.
- 1/2 cup White chocolate chips or white chocolate melting wafers to drizzle over the top
- 1 tbsp vegetable shortening
Instructions
- Wash the strawberries. Pat them dry with a paper towel. Make sure strawberries are completely dry before dipping them in the chocolate. This is key to making professional looking dipped strawberries.
- Line one-two baking sheets with parchment paper.
- Microwave dipping chocolate or wafers according to package instructions. Heat wafers in 30 second intervals, stirring until chocolate is fully melted and is smooth and glossy.
- Hold the strawberry by the stem and dip it into the melted chocolate. Gently twist the strawberry and lift, allowing the excess chocolate to fall back into the bowl/container.
- Set the dipped strawberry carefully on the parchment lined baking sheet.
- Sprinkle on toppings and let set. To speed up drying time, place baking sheet in the refrigerator for 15 minutes.
- It is best to let the dipped strawberries harden before drizzling on chocolate. If using white chocolate chips, add one tablespoon of vegetable shortening and melt over low-medium heat, stirring constantly. For best results, pour chocolate into a Ziploc bag. Cut a small piece off of the corner then drizzle in a zig-zag motion. However, if you don't want to spend the extra time, dip a fork or spoon into the chocolate and quickly drizzle the chocolate over the dipped strawberry.
- Serve and enjoy!
- Store at room temperature for one day. Lightly cover with plastic wrap. Store in the refrigerator for up to three days, cover with wax paper and store in an airtight container. Or freeze for up to three months in an airtight container. Note: freezing may cause the strawberries to ooze and become mushy.
