So I shall confess something here today – I’ve tried to make them before and they’ve been total disasters. So I tried again – again disaster. I’ve tried with chocolate chips, chocolate bars, milk chocolate and dark chocolate and still bad, bad bad. So I did some research online thinking this can’t be that hard? You dip strawberries in chocolate and they come out covered? Wrong! The secret to the perfect chocolate covered strawberry – butter. Who knew? Well I didn’t!
Here are 9 tips to making the perfect product:
1. Have everything out and ready to go.
2. Pick your berries well. They should be ripe enough that’s their tasty but not over ripe or they will ‘ooze’.
3. Use room-temperature berries.
4. Dry your strawberries. You’ll want clean berries but they need to be dry.
5. Leave the leaves. They help with the dipping!
6. Use chocolate and butter. The amount of butter you will need will depend on the chocolate. I’ve made them a few times with butter and depending on what chocolate I buy and whether I buy chocolate chips and what brand I need different butter content. So I would start with two teaspoons and add some more if you need it. You’re looking for a smooth consistency – much like what you would get when you’re having chocolate fondue in a restaurant or at a party.
7. Make a double boiler – I use a large pan of boiling water and I balance a smaller pan within it.
8. Shake and tip. After you dip your berry into the melted chocolate as far as you can, give it a little shake to shake off extra chocolate and cover any missed spots. Then tip the berry upside down to cover more of the berry closer to the leaves.
9.Chill in the fridge, but don’t keep refrigerated.
Chocolate-Covered Strawberries Ingredients
8 ounces chocolate chips
2 teaspoons unsalted butter
1 pound strawberries
Using a double boiler or bowl over hot water, melt your chocolate chips with the butter. Stir together until smooth.
One at a time, take each strawberry by the stem and leaves, dip into the chocolate as far as you can, shake, tip upside-down, and then set on your drying sheet.
When you have a sheet filled, place it in the refrigerator to dry the berries for 15-30 minutes. Test by tasting a berry. (This is the fun part!)
When chocolate is completely solid, put berries in an airtight container and store in a cool place away from a heat source.