Decadent Chocolate Dipped Strawberries: A Simple Guide to Perfection
There’s a timeless charm to chocolate dipped strawberries that makes them a favorite for any occasion, whether it’s a romantic evening, a special celebration, or a cozy night in. Not only are they delicious, but they also add a touch of elegance to any setting. Today, I’ll guide you through making these delectable treats, ensuring each strawberry is perfectly coated in luscious, shiny chocolate.
Ingredients You’ll Need:
- Dark Chocolate Bars: 2 bars (3.1 oz each), chopped
- Strawberries: 1 ½ lbs, fresh and ripe
Equipment List:
- Small saucepan (1.5 qt.)
- Large mixing bowl
- Sharp knife
- Wooden cutting board
- Jelly roll pan
- Parchment or wax paper
- Digital thermometer
Step-by-Step Instructions:
Prepare Your Setup:
- Line Your Pan: Start by lining a rimmed baking pan with parchment or wax paper. This helps prevent the strawberries from sticking and makes cleanup a breeze.
Prepare the Strawberries:
- Clean and Dry: Wash the strawberries thoroughly, removing any dirt or grime. Lay them out on a towel to air dry, or pat them dry carefully with a kitchen towel. It’s crucial that the strawberries are completely dry to ensure the chocolate adheres properly.
Prepare the Chocolate:
- Chop the Chocolate: Chop the chocolate bars into small, even pieces. This helps the chocolate melt quickly and uniformly.
- Set Up a Water Bath: Since we’re not using a double boiler, create a water bath by filling the saucepan halfway with water and bringing it to a gentle simmer. Place your large mixing bowl on top, ensuring no water gets into the chocolate.
- Melt and Temper the Chocolate: Add the chopped chocolate to the bowl and stir frequently until it melts completely. Use the digital thermometer to bring the chocolate to 118°F. Reaching this temperature is key for the chocolate to set with a glossy finish and a firm texture.
Dipping the Strawberries:
- Dip the Strawberries: Hold each strawberry by the stem and dip it into the melted chocolate, swirling to get a good coat. Gently shake off any excess chocolate and lay it on the prepared pan.
- Set the Chocolate: Once all strawberries are coated, place the tray in the refrigerator for about 5 minutes to set the chocolate.
Adding Final Touches:
- Decorate: If you have extra chocolate, pour it into a piping bag or a small plastic bag with the corner snipped off and drizzle it over the strawberries for a decorative touch.
Storage and Enjoyment:
- Chill Until Serving: Keep the strawberries in the refrigerator until you’re ready to serve them. They are best enjoyed fresh but can be kept chilled until needed.
Nutritional Information:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Calories: 85 kcal per serving
- Servings: 8
These chocolate dipped strawberries are not just treats; they are a statement of elegance and taste. They make a fabulous gift and are perfect for sharing with loved ones. Enjoy the process of making them, and even more so, enjoy the delight of indulging in them!
Chocolate Dipped Strawberries
- Total Time: 20 minutes
- Yield: 8 1x
Ingredients
2 3.1 oz. dark chocolate bars, chopped
1 ½ lbs. strawberries
Equipment:
Small saucepan (1.5 qt.)
Large mixing bowl
Sharp knife
Wooden cutting board
Jelly roll pan
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Instructions
Line a rimmed pan with parchment paper or wax paper. Set aside.
Wash the strawberries, removing any dirt or grime, and set them out to dry on a towel. You may also wipe the strawberries thoroughly with a damp cloth. Pat them all dry individually with another kitchen towel to ensure there is no moisture on the surface of the strawberries.
Chop the chocolate. This will help it melt faster and more evenly. Do not use chocolate chips. Transfer to the heat-proof bowl.
Temper the Chocolate:
I do not own a double boiler, so I use a water bath. It is very important that no water splatters into the chocolate, or the chocolate will seize. For the water bath, you need a small saucepan and a heat-proof bowl that fits tightly onto the rim of the saucepan.
Fill the saucepan (or double boiler) halfway full with water, and bring it to a gentle simmer over medium-high heat.
Once the water begins simmering, place the heat-proof bowl filled with the chopped chocolate on the rim of the saucepan.
Stir the chocolate frequently until it has completely melted and warm it to 118°F. Use a digital thermometer.
It is important for the chocolate to reach this temperature so that it will have the beautiful shine that tempered chocolate has. It will also prevent it from melting on your fingers when you pick them up.
Dip and decorate the strawberries:
Hold the strawberry by its cap, and dip into the tempered chocolate.
Swirl it around in the chocolate until the strawberry is mostly covered.
Gently shake off the excess chocolate back into the bowl and place the strawberry on the prepared baking sheet.
Repeat with the remaining strawberries.
Place the tray in the refrigerator for about 5 minutes to set the chocolate.
If you have any excess chocolate, transfer it to a piping bag (or a plastic bag), snip the tip, and drizzle the strawberries with the extra chocolate.
Let the strawberries stay in the refrigerator until time to enjoy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 85 kcal