Chocolate-Covered Strawberries
By America's Test KitchenPublished on August 22, 2007
Yield
Makes 12 to 18 strawberries
Ingredients
For White Chocolate Drizzle
3 ounces (85 grams) white chocolate (white chocolate chips do not melt well, so use bar white chocolate)Vegetable oil, if neededBefore You Begin
Use strawberries with long stems attached if you can find them--the stem makes a convenient handle. You can also use a skewer. Although strawberries are classic, this recipe also works well with cherries, banana pieces, or pineapple chunks. Dried apricots are good, too. For fruits without stems, use a skewer to avoid dunking your fingers in the melted chocolate.
Instructions
- Line a baking sheet with parchment paper and set aside. Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes.
- Carefully dip the fruit into the chocolate and transfer to the parchment-lined baking sheet. Transfer the baking sheet to the refrigerator until the strawberries cool completely, at least 30 minutes.
- For the Optional White Chocolate Decoration: Microwave the white chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Using a spoon drizzle the white chocolate over the cooled chocolate-coated strawberries. If the white chocolate seems too stiff to drizzle, stir in vegetable oil, 1/2 teaspoon at a time, to loosen it. Transfer the baking sheet to the refrigerator until the chocolate has hardened completely.
Yield
Makes 12 to 18 strawberriesIngredients
For White Chocolate Drizzle
Ingredients
For White Chocolate Drizzle
Ingredients
For White Chocolate Drizzle
Why This Recipe Works
Whisking the chocolate as it melted in the microwave made sure it melted evenly. Transferring the chocolate-covered strawberries to a parchment-lined baking sheet ensured they didn't stick, and cooling the dipped strawberries completely before drizzling it with white chocolate meant the white chocolate didn't melt and mix with the bittersweet chocolate.
Before You Begin
Use strawberries with long stems attached if you can find them--the stem makes a convenient handle. You can also use a skewer. Although strawberries are classic, this recipe also works well with cherries, banana pieces, or pineapple chunks. Dried apricots are good, too. For fruits without stems, use a skewer to avoid dunking your fingers in the melted chocolate.
Instructions
- Line a baking sheet with parchment paper and set aside. Microwave the chocolate, whisking often, until melted and smooth, 1 to 3 minutes.
- Carefully dip the fruit into the chocolate and transfer to the parchment-lined baking sheet. Transfer the baking sheet to the refrigerator until the strawberries cool completely, at least 30 minutes.
- For the Optional White Chocolate Decoration: Microwave the white chocolate, whisking often, until melted and smooth, 1 to 3 minutes. Using a spoon drizzle the white chocolate over the cooled chocolate-coated strawberries. If the white chocolate seems too stiff to drizzle, stir in vegetable oil, 1/2 teaspoon at a time, to loosen it. Transfer the baking sheet to the refrigerator until the chocolate has hardened completely.
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