Yesterday was Valentine’s Day, and I have to admit: I did something really cheesy. I made chocolate-covered strawberries. I do have a defense, though. The strawberries were from Florida and looked like real summertime strawberries. And strawberries are my favorite fruit of all time. Whether you’re buying my defense or not, it happened. And they were awesome.
This is as easy as it looks. You just need to know one thing. No water in the chocolate. Ever. This means two things: first, you’ll use vegetable shortening rather than butter. And second, wash your berries early and let them dry completely before dipping. Did you know that shortening doesn’t have water in it? And that butter does? I didn’t until this project.
Here’s the recipe:
1 pint strawberries, washed, dried, with leaves attached
6 ounces baking chocolate, chopped
2 tablespoons Crisco vegetable shortening
Toppings! (I used coconut, chopped pecans, and peanut butter)
Start by chopping your chocolate. Then get out your double boiler. Or, find a metal bowl that fits inside of a pot but doesn’t touch the bottom. Works just the same! Put chocolate and Crisco in the bowl and a little water in the bottom of the pot, then out it over medium heat. You don’t really want the water to boil; that’s too hot. You just want to make the bottom of your bowl get hot. But you really, really don’t want your bowl touching any water. Stir constantly until chocolate and Crisco have melted. Take the bowl out of the pot as soon as the chocolate is smooth. Then, dip your berries. Nothing too fancy. Put them on a wax-paper-lined cookie sheet. Then, put your toppings on! My favorite was peanut butter. I just put it in a plastic baggie and cut off the corner. Yum!
Enjoy! And don’t think it has to be Valentine’s Day to make these. It could also be someone’s birthday, or maybe just a Wednesday. Chocolate-covered strawberries are perfect for Wednesdays.