How to Make Chocolate Covered Strawberries (Step-by-Step)

How To Make Chocolate Covered Strawberries (Step-by-Step)

How to Make Chocolate Covered Strawberries (Step-by-Step)

Once Valentine’s Day rolls around, my sweet tooth starts kicking hard. But I’m sure not gonna blow it on a tasteless box of candy hearts, or stale chocolate with mystery fillings. Chocolate dipped fruit, on the other hand, is something I can rarely pass up.

Fresh berries are an obvious health pick, but even with a coating of dark chocolate, these babies aren’t as sinful as they look. After all, with less sugar and more polyphenols than milky or white varieties, dark chocolate (in moderation – such as in this recipe) can even be good for the heart.

How to Make Chocolate Covered Strawberries (Step-by-Step).png

For this reason, chocolate covered strawberries are my go-to Valentine’s treat. (They are even the perfect ruby red color!) But at outrageous prices ($45 for one dozen?! No thank you!), I much prefer to make my own.

A pint of 24 organic strawberries (out of season) set me back $6.99 at Whole Foods, and then I spent an additional $4.29 on 67% dark chocolate baking chunks, and $3.99 on the white chocolate chips. So the grand total came to $15.27 for TWO DOZEN chocolate covered organic strawberries, with plenty of chocolate left over to make a second batch. Not only are homemade chocolate covered strawberries a bargain, they are actually quite simple to make! Here’s how it works…

How to Make Chocolate Covered Strawberries (Step-by-Step)

  • Required ingredients: strawberries (I used one pint, or 24 strawberries), dark chocolate chips or chunks (I used 1.5 cups dark chocolate chunks)
  • Required equipment: paper towels, wax paper, baking sheet, small pot of water, small/medium glass bowl
  • Optional ingredients: sprinkles, crushed nuts, or white chocolate for drizzling (I used 0.5 cups white chocolate chips, a few sprinkles, and less than 0.25 cups hazelnuts, crushed)

How to Make Chocolate Covered Strawberries (Step-by-Step)

Wash all strawberries, then dry well with paper towels. If they’re the least bit wet, the chocolate won’t stick as easily.

How to Make Chocolate Covered Strawberries (Step-by-Step)

Bring a small pot of water to a boil, then set a glass bowl on top (NOT touching the water) and fill with your dark chocolate chips. This will serve as a make-shift double boiler.

How to Make Chocolate Covered Strawberries (Step-by-Step)

Stir your chocolate in the glass bowl over the stove until it melts, but doesn’t burn. Once your chocolate starts melting, feel free to remove the bowl from the heat (as pictured above) or turn the stove down to keep it from burning.

How to Make Chocolate Covered Strawberries (Step-by-Step)

Cover a baking sheet with wax paper. One by one, dip the strawberries in the melted chocolate, then lay on wax paper to dry. If you wish to roll your strawberries in sprinkles, crushed nuts, or other toppings, do this immediately after dipping, before the chocolate hardens. You may also wish to drizzle white chocolate on top. Simply use the same system that you used to melt the dark chocolate, then dip a spoon in the white chocolate and drizzle back and forth across the strawberries.

Chocolate Covered Strawberry Topping Ideas

Place the baking sheet into the refrigerator to harden the chocolate. Once the chocolate hardens (less than an hour), you may store the strawberries in airtight containers in the refrigerator.

How To Make Chocolate Covered Strawberries

– Kelly

 

 

Vegetarian Valentine’s Day

Asparagus Soup with Herbed Goat Cheese, Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander, and Multigrain Toast

Is it just me, or did Ash Wednesday come particularly early this year? Because I work with students with special diets, because I value plant based diets and their effect on the environment as well as the food system, and because giving up grilled chicken and fish for so long will be a sacrifice, I decided to go vegetarian during Lent. And since the Liturgical Calendar seems to be ahead of itself this year, this means that I am celebrating a Vegetarian Valentine’s Day.

My meal consists of Asparagus Soup with Herbed Goat Cheese, Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander, and a warm slice of Multigrain Toast.

Asparagus Soup with Herbed Goat Cheese, Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander, and Multigrain Toast

Asparagus Soup with Herbed Goat Cheese: I used this recipe from Giada’s new cookbook, Weeknights with Giada. I left out the leek and butter, because I don’t know what a leek is and was too embarrassed to ask at the grocery store (maybe next time). This cookbook has some great looking healthy recipes, and I’m very thankful that my brothers gave it to me for Christmas this year 🙂

Lentil and Pomegranate Salad with Parsley, Cumin, and Coriander: I used this recipe that I found on Pinterest (of course!) It tastes great chilled, and seems like it would be a great dish to bring to a potluck because it would travel so well.

I made both recipes simultaneously, and the whole meal came together in under an hour. Not bad!

– Kelly