This is the perfect Valentine’s Day dessert, and our chocolate covered strawberries recipe will help you make it. As you can see, it’s not complicated. You can make the strawberries a day ahead.
2 pints large, ripe strawberries
2 (4-ounce) bittersweet or semisweet chocolate bars (I used Ghirardelli chocolate.)
You’ll need a double boiler for melting the chocolate. Find a metal (such as stainless steel) mixing bowl that will rest in a medium-sized saucepan. If the bowl is too large, it will be difficult to dip the strawberries. You could also put the bowl in a skillet if you don’t have the above. Put about an inch of water in the bottom of the saucepan (or a half inch in the skillet) and put the bowl in place.
Wash the strawberries, leaving on the stems. Dry completely on paper towels. Break up the chocolate into one-inch pieces and put in the bowl. Place over medium heat until the chocolate is completely melted. Put the strawberries, box, and saucepan on the counter with a hot pad under the pan. Dip the strawberries into the chocolate one at a time, being careful not to break the stems. The strawberries should not be totally covered with chocolate. Dip about three quarters of the berry into the chocolate. Lay on waxed paper.
When all the berries are dipped, let them harden for about 15 minutes. Put the cover on the box and refrigerate. Save any leftover chocolate for a chocolate sundae (remelt the chocolate in the microwave). Serve the strawberries on a doily-covered plate. Don’t get them out of the refrigerator until just before serving, or else they will sweat and get soggy.
Want more chocolate recipes? Have a look at “For Love of Chocolate”