CHOCOLATE-DIPPED STRAWBERRIES
Steps:
- Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.
CHOCOLATE-DIPPED STRAWBERRIES
Indulge in chocolate-dipped strawberries for dessert or as part of a romantic picnic. Drizzle over milk and white chocolate for the wow factor
Provided by Liberty Mendez
Categories Dessert, Treat
Time 24m
Number Of Ingredients 3
Steps:
- Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave, stirring after each blast until melted. Put the melted chocolate in a small deep bowl.
- Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
- If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit.
Nutrition Facts : Calories 145 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
CHOCOLATE DIPPED STRAWBERRIES - 4 WAYS!
A quick way to make an impressive treat. Please read the easy instructions to help you decide which kinds(s) you are going to make. Enjoy!
Provided by Nif_H
Categories Dessert
Time 10m
Yield 12 strawberries
Number Of Ingredients 6
Steps:
- Melt the dark chocolate in a bowl set over a small pot of simmering water. In a separate bowl, melt the white chocolate.
- Impale a strawberry with a skewer and dip it into the melted dark chocolate, just short of the leaves. Lay the strawberry on a parchment-lined baking sheet while the chocolate hardens. Lightly drizzle some white chocolate over the dark and leave to completely set.
- OR -> Dip strawberries into melted chocolate and then immediately roll in your choice of Rice Krispies OR coconut OR chopped nuts. Lay on a baking sheet to set.
Nutrition Facts : Calories 151.3, Fat 13, SaturatedFat 8, Cholesterol 2, Sodium 13.2, Carbohydrate 12.6, Fiber 3.5, Sugar 6.6, Protein 3.1
CHOCOLATE COVERED DIPPED STRAWBERRIES
Make and share this Chocolate Covered Dipped Strawberries recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 15m
Yield 24 berries, 12 serving(s)
Number Of Ingredients 5
Steps:
- Wash strawberries and allow to dry completely.
- Place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
- Place the white chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
- Holding by the leaves, dip half the strawberries in the chocolate mixture and half in the white chocolate. Allow excess to drip off.
- Place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate.
- Allow to harden. (I place mine in the frig and they are ready in about 30 minutes).
- Place in foil cups if desired.
- Serve that day or place in the refrigerator for storage for a day or two.
Nutrition Facts : Calories 50.5, Fat 2.4, SaturatedFat 1.3, Sodium 1.2, Carbohydrate 8.2, Fiber 1.4, Sugar 6.2, Protein 0.6
CHOCOLATE-DIPPED STRAWBERRIES
A bumper crop of berries turned into a real treat when I dipped them in chocolate! I like to make these chocolate covered strawberries before dinner and put them in the fridge, so they're ready when we're finished eating. My family can't get enough of these chocolate strawberries. -Valerie Gee, Depew, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 9 strawberries.
Number Of Ingredients 5
Steps:
- Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 4mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE-COVERED STRAWBERRIES 4 WAYS RECIPE BY TASTY
Here's what you need: fresh strawberry , white chocolate, milk chocolate, coconut oil, crushed peanut, chocolate cookie crumb
Provided by Merle O'Neal
Categories Desserts
Time 30m
Yield 20 servings
Number Of Ingredients 6
Steps:
- To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
- Insert toothpick into the top of a strawberry.
- Coat strawberry entirely in chocolate, alternating between white and dark.
- Chill strawberries for about 15 minutes or until hardened.
- For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
- Chill once more for 15 minutes or until hardened.
- To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
- Coat strawberry entirely in chocolate, alternating between white and dark.
- Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
- Chill once more for 15 minutes or until hardened.
- To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
- Coat strawberry entirely in chocolate, alternating between white and dark.
- Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
- Chill once more for 15 minutes or until hardened.
- To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
- Coat strawberries entirely in white chocolate.
- Chill strawberries for about 15 minutes or until hardened.
- To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white "V" in the center of the strawberry.
- With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
- Chill once more for 15 minutes or until hardened.
- Enjoy!
Nutrition Facts : Calories 182 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, Sugar 12 grams
HALLOWEEN CHOCOLATE-COVERED STRAWBERRIES
Cute little monsters share the stage with pumpkins and ghosts on this Halloween dessert platter. For variety, you can create monsters with different colors of sanding sugar-just make sure to match the candy melting wafers to the sugar. You can make these treats several hours ahead and refrigerate them, but don't refrigerate the monsters for longer than an hour as the moisture in the refrigerator will cause the candy eyes to run.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield Three-dozen dipped strawberries
Number Of Ingredients 14
Steps:
- For the monsters: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
- Spread the sanding sugar in a small shallow bowl. Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Gently press the coated strawberry in the sugar, coating it completely (don't press too hard or you'll get too much sugar on the strawberry). Set leaf-side down on the prepared baking sheet and repeat with the remaining strawberries. Refrigerate until set, about 10 minutes, keeping the remaining melted candy warm in the double boiler.
- Spread a tiny bit of the remaining melted candy on the back of 2 candy eyeballs and press them on near the tip of the strawberry. Meanwhile, if you'd like to make mouths on your monsters, melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe mouths onto the monsters. Let sit until eyes and mouths are set, about 10 minutes.
- For the ghosts: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy melts start to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
- Gather a strawberry at the leaves and dip into the melted candy, letting some but not all of the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet, letting the excess melted candy pool into the front to create the bottom of the ghost. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
- Meanwhile, melt the black candy wafers or chocolate chips in a small bowl in the microwave, following the microwave instructions on the package if using candy wafers. Transfer to a piping bag fitted with a small plain tip. Once the white candy has set, pipe small ovals for the nose and eyes on each ghost and let set 10 to 15 minutes.
- For the pumpkins: Line a baking sheet with a silicone baking mat or parchment paper. Put the candy wafers in the top of a double boiler set over simmering water. Cook, stirring occasionally once the wafers soften, until smooth. If the candy starts to reharden or seize up, stir in a teaspoon or so of coconut oil or shortening and stir again until smooth.
- Gather a strawberry at the leaves and dip into the melted candy, letting the excess drip back into the bowl. Set leaf-side up on the prepared baking sheet. Repeat with the remaining strawberries. Refrigerate until set, about 10 minutes.
- Meanwhile, transfer the remaining orange melted candy to a piping bag fitted with a plain tip. Once the coating on the strawberries has hardened, pipe vertical lines from top to bottom for the ribs on a pumpkin. Refrigerate until set, about 5 minutes.
- Melt the chocolate chips in a small bowl in the microwave. Transfer to a piping bag fitted with a small plain tip. Pipe eyes, mouths and noses on the pumpkins to resemble jack-o'-lanterns and let set 10 to 15 minutes.
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HOW TO MAKE CHOCOLATE COVERED STRAWBERRIES RECIPE - DELISH
From delish.com
5/5 (13)Total Time 40 mins
- In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals, stirring in between, until completely melted.
CHOCOLATE COCONUT COVERED STRAWBERRIES - FLORA & VINO
From floraandvino.com
Cuisine VeganEstimated Reading Time 5 minsCategory DessertTotal Time 30 mins
- Rinse strawberries under running water and pat dry with a towel. It’s important you have very dry strawberries before continuing to the next step.
- Add the dark chocolate to a saucepan over medium low. Warm until the chocolate is fully melted, stirring often.
- While the chocolate is melting on the stovetop, add the chocolate coconut chips to a high speed blender or food processor and pulse until you have smaller pieces– not too fine– some texture is OK and desired here. Alternatively, you can crush with your hands to achieve a similar result. Transfer the crushed chocolate coconut chips to a large plate and set beside the prepared baking sheet.
CAROB-DIPPED STRAWBERRIES - WENDI'S AIP KITCHEN
From wendisaipkitchen.com
Cuisine AIP, PaleoEstimated Reading Time 7 minsCategory Holiday, Treats And SnacksTotal Time 21 mins
- Wash strawberries. Gently pat them dry with a clean towel. They need to be really dry! Line a plate or cookie sheet with parchment paper.
- In a microwave safe mug, melt the coconut oil in the microwave for about a minute. In a separate mug, mix syrup, carob and water. Bit by bit, gradually add the melted coconut oil to the carob mixture, stirring each time, until you have a smooth, chocolatey texture.
- Grasping a strawberry by the leaves, dip it about halfway into the carob mixture. Transfer to the parchment-lined plate. Repeat with remaining strawberries. Refrigerate overnight.
- Decorate with frosting, if desired. For frosting you can pipe, you can use the frosting from my Gingerbread Cookies, or add arrowroot starch to the frosting from my Carrot Cake Everything recipe until it is the desired stiffness. Share with someone you love, who can’t eat chocolate. ❤️
CHOCOLATE COVERED STRAWBERRIES RECIPE - ADD A PINCH
From addapinch.com
Ratings 8Calories 149 per servingCategory Dessert
- Prep. Line a rimmed baking sheet with parchment paper, top with a wire rack and set aside. Line another baking sheet with parchment paper to use for cooling the dipped strawberries. If using any optional toppings, place those onto individual small plates.
- Wash and Dry Strawberries. Wash strawberries and then pat dry with paper towels and arrange on the wire rack to completely air dry to make sure chocolate adheres perfectly.
- Melt Chocolate. Add chocolate to medium microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring after each interval. Repeat until the chocolate is all melted and smooth. Repeat with additional types of chocolate if making different types - white, dark chocolate, milk, etc.
- Dip Strawberries. Hold each strawberry by the stem and dip into the melted chocolate. Lift the strawberry out of the chocolate and slightly twist to allow any additional chocolate to run off back into the bowl of chocolate. If you are adding any optional toppings, dip the chocolate covered strawberry into the topping and then place onto the parchment-lined baking sheet to cool and for the chocolate to harden.
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From downshiftology.com
5/5 (9)Total Time 10 minsCategory DessertCalories 70 per serving
- Pat the strawberries dry using a paper towel. The strawberries will need to be completely dry before dipping.
- Add the chocolate chips to a microwave-safe bowl. Heat the mixture in 20 second increments, stirring in between until it's silky smooth. If you'd like to add coconut oil to make the chocolate a little softer (see tip above) you can add it here and stir with the chocolate.
CHOCOLATE COVERED STRAWBERRIES FROM SCRATCH! - OH SHE GLOWS
From ohsheglows.com
4.2/5 (4)Category Vegan, FruitServings 24-28Total Time 10 mins
- In a small pot, whisk together the maple syrup, coconut oil, nut butter, and cocoa powder over low to medium heat. Whisk for a couple minutes until all the coconut oil is melted and remove from heat.
- Dip strawberries into the chocolate mixture, coating most of the strawberry. Place onto a plate lined with parchment paper or on a wire rack. Repeat for the rest and sprinkle with coconut. Chill in the fridge to set.
- If making the pink frosting: with a mini food processor, combine the icing sugar, strawberry, and jam until smooth. You may need to add a bit more icing sugar depending on the consistency of your jam. If you don’t have a mini processor I suggest not using the whole strawberry and just mixing in a bit more jam into the icing sugar until the right consistency is achieved.
HOW TO MAKE CHOCOLATE COVERED STRAWBERRIES - DAIRY-FREE ...
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5/5 (2)Category DessertCuisine AmericanTotal Time 20 mins
- In a small saucepan, add the lime juice, coconut milk and coconut oil; heat over low heat for about 1 minute, or until oil is melted.
- Slowly stir in the maple syrup, vanilla and cacao powder (sprinkling only a tiny amount at time, and mixing until fully dissolved before adding more). Mix to combine well. Stir in a pinch of unrefined sea salt.
- Take a strawberry, and dip it completely into the chocolate. Twirl it around to completely coat the strawberry.
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- Cut wooden skewers in half or use toothpicks. Poke the stick through the bottom of the strawberry. You might have to give it a slight twist to help it go through.
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From kingarthurbaking.com
5/5 (4)Total Time 15 minsServings 1
- Using berries with fresh green leaves (rather than bedraggled, brownish leaves) is a better choice., Ready a piece of parchment paper, foil, or waxed paper large enough to hold the berries in a single layer.
- Place the paper on a baking sheet., Put the chocolate in a microwave-safe bowl, and heat it for about 1 minute, just till it looks soft and shiny., Use a spoon to stir the chocolate till it's melted and smooth., Grasp a strawberry by its stem, and swirl it in the chocolate to coat all sides.
- Place on the paper or foil., Repeat with the remaining berries, spacing them so they don't touch., Refrigerate the berries for 20 minutes; this will set the chocolate.
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Reviews 4Servings 4Cuisine InternationalTotal Time 25 mins
- Pour all contents from the coconut milk can into a medium pot. Place 3 to 4 tablespoons of the coconut milk liquid into a small bowl (sometimes there will be solid and liquid coconut milk in a can depending on the quality of the coconut milk and the room or storage temperature). Add 2 tablespoons of the arrowroot powder into the bowl and whisk until fully smooth.
- Add the chocolate to the coconut milk and start warming it up over medium heat stirring occasionally. (You can also melt the chocolate separately if you want to measure it when it's melted and then add it to the coconut milk).
- Once the solid parts of the coconut milk are dissolved and the chocolate is melted add the maple syrup and vanilla extract. Stir to combine. Start slowly pouring the arrowroot mixture into the coconut milk making sure to constantly whisk.
- You will notice that as you warm up the mixture, it will become thicker. It is very important not to overheat it - do not bring it to a boil or simmer because if overheated the arrowroot powder will lose it's thickening ability. Once the pudding is nice and thick, take the pot off the heat.
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