Chocolate-Dipped Strawberries | Peggy Lampman's dinnerFeed

Recipe: Chocolate-Dipped Strawberries

Ingredients

1 (4-ounce bar) semisweet chocolate, chopped
1 (4-ounce bar) bittersweet chocolate, chopped
3 ounces white chocolate, (3/4 bar) chopped
1 pound strawberries* with stems (16- 20), washed and dried
Parchment or wax paper

Instructions

Combine the semisweet and bittersweet chocolate in a microwave-safe dish. Microwave one minute then remove and stir. Return to the microwave an additional 30 seconds, then remove and stir again. Keep doing this in 30 second increments until the chocolate is smooth and melted; 1 1/2- 2 1/2 minutes, depending on size of chocolate pieces and microwave power. (Alternately, chocolate may be melted in the hot of a double-boiler over simmering water.)
Line a sheet pan with parchment or wax paper. Holding strawberry by the stem, swirl each berry in chocolate, leaving a bit of red exposed beneath the stem, and allow excess chocolate to drip back into the bowl. Lay on parchment or wax paper. Repeat with remaining strawberries.
Melt white chocolate, per Step 1. Dip fork prongs into chocolate, and dribble and swirl into the dark chocolate making a pattern. (For more control, use a squirt bottle or cut end of plastic bag.)
Allow to harden at room temperature, then refrigerate until ready to enjoy.

*I prefer my strawberries ripe and sweet; you may need to buy them a few days in advance, and let them ripen to your desired level of sweetness.

Storage Tips: Keep refrigerated or in a cool place (uncovered or loosely covered). I’ve kept them refrigerated for several day with good results, but the texture of the berry suffers somewhat; it’s ideal serving them several hours after they’ve been made.

Active Time: 35 minutes

Time for Chocolate to Harden: 30-45 minutes

Number of servings (yield): 16-22