Men and women have one thing in common when it comes to gifts... They both love edibles, and especially chocolates. Have you ever wanted restaurant quality chocolate covered strawberries, but you thought it would be too hard to make them? Everyone has seen those guys/ gals darting last minute into the local Godiva store that sells them, especially on the big Valentine's Day.
Like most people, however, nobody likes forking out the $5 each price tag, especially when there is no guarantee on the quality of the strawberry, or the actual taste of the chocolate. For under $10, you can make them yourself using this super easy process.
So, here it is... the recipe on how to make them using your sweetheart's favorite chocolate. The time it takes to make these beautiful sumptuous desserts is around 15 minutes, and so therefore they make an outstanding last minute fix treat.
These will last in the fridge up to 3 days, and the best part of this recipe is that it works with just about any fruit. So if your sweetie is a non-strawberry fan, you can sub in rice crispy treats, graham crackers, marshmallows, apples, or just bout anything you can think of covering chocolate with.
Ingredients you will need:
Your favorite strawberries or preferred fruit (organic is best for flavor)
A favorite chocolate
2 tbsp olive oil (or fav. cooking oil) per 1 cup of chocolate chips
3 cups of water
Stuff you will need:
A double boiler, or two sauce pans that fit on top of each other.
Medium Sized baking cups
A large baking sheet
Once you have all of the stuff you need to begin, click on the pictures above, and follow the steps!
Organic olive oil
Pick the chocolate and oil that you want to use. Semi-sweet chocolate is best for those milk chocolate fans. For one pint of strawberries, you will need one cup of chocolate chips, or one cup of bar-bits if you are breaking apart bars of chocolate. After you pick the chocolate, pick the oil. You will use 2 tbsp of oil per 1 cup of chocolate bits. Olive oil is good to use, but heats fast because it is already a liquid. I recommend using one tbsp of olive oil, and one tbsp of coconut oil. This allows for the chocolate to cool quicker in the fridge.
Filling a sauce pan
Next, you will want to fill a pot about 1/4 the way full with water. This sauce pan will be the bottom part of your "double boiler".
Place an empty pan of the same size on top of the one you filled with water, and place it on the stove top. This will be your "double boiler."
Stove Temperature Gague
Set the temperature on your stove to medium temperature, and give the water some time to begin boiling. Do not place the chocolate into the top pan until the bottom pan's water begins to boil.
Next, you will take your strawberries out of their container and rinse them using a colander. This will allow you to remove any excess sediment or germs that might be hovering on your fruit.
Dry your strawberries. The strawberries must be completely dry before the chocolate will adhere to their surface. You can dry them using paper towels to gently pat them dry. Once they are dried, they are ready for chocolate dipping!
White baking cups on a pan
Place medium white baking cups on a pan. Count the number of strawberries to determine exactly how many cups you will need. At this time, make sure that the pan(s) will fit on one shelf in your fridge by testing it empty. Doing this ahead of time puts less stress on you after your chocolate is on the strawberries, and helps keep you from messing up your little gems before they are set.
Organic coconut oil
I like to use one tbsp of coconut oil, but pretty much any oil can be used. Most grocery stores use Crisco, but I prefer less polyunsaturated fat. I also prefer the taste of coconut oil when it is mixed in with the chocolate.
Cup of Chocolate chips
Place your cup of chocolate chips into the oil. I prefer all natural or organic chocolate chips in semi-sweet form. Any chocolate without nuts or fruit already in it can be used. This includes tuxedo bars, mint chocolates, white chocolates, dark chocolates, etc.
Melt the chocolate completely, stirring constantly. If you see that the chocolate is getting overheated, lower the temperature to medium-low, and stir the pan off of the heat source (bottom pan) for a few seconds before replacing it.
Finally, dip the strawberries into the chocolate using a circular motion. Cover the strawberry up to the leaves trying not to get any on your hands. Once the strawberry is completely coated, place the strawberry onto one of the white baking cups.
Chocolate covered strawberry in white baking cup
Continue covering the strawberries, and one at a time place each one in it's separate baking cup. The chocolate should be stirred every once in a while, and monitor it so that it doesn't get too hot.
Chocolate covered strawberry filled pan
Once your pans are full, place them in your fridge to chill. The strawberries will set in about 10-15 minutes. Once the chocolate is set, the strawberries are good to eat. Enjoy!