For Valentines, I whipped up a nice batch of chocolate covered strawberries. The original recipe I saw called for you to “drizzle white chocolate over the top with a fork” but it turns out the white chocolate I had wasn’t terribly drizzleable. We ended up putting it in a plastic bag with a hole cut out of one corner, frosting style, and distributing it that way. It’s hot – watch your fingers.
Chocolate covered strawberries:
6 oz semi-sweet chocolate
1-2 Tbsp butter
1 # strawberries, washed and dried well
2-4 oz white chocolate (optional)
1-2 Tbsp butter
Heat the dark chocolate double boiler style with 1-2 Tbsp butter – I put it in a ceramic bowl over a saucepan of water. When the chocolate is liquidy enough, dip in and rotate the strawberries one by one until each is properly covered. Place on a cookie sheet with wax paper. When you’re done with the dark chocolate, you can heat the white chocolate (with or without butter) and drizzle however seems best.
Place in fridge to harden. Some recipes say 30 minutes, some say 8 hours. I think they’d probably be fine after an hour, but I recommend bringing them back to room temperature before eating if you have sensitive teeth.
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