Chocolate covered strawberries are that perfect mix of fresh fruit and sinful topping, and are perfect for any type of gathering whether formal or informal. They're served in a wide variety of different ways, including coated with white chocolate, laced with intricate design patterns, or sprinkled with any number of tasty toppings. Listed below are some unique takes on the classic chocolate covered strawberry recipe.
• 8 ounces finely chopped, semisweet chocolate
• 1 pound large strawberries, thoroughly washed and dried
• 1/3 cup finely chopped pistachios, placed in a bowl
Heat a saucepan of water on the stove until it simmers. Get a bowl, and place your chocolate inside. Then, place in the bowl inside the saucepan of simmering water. Heat until the chocolate is fully melted, probably for about 3-5 minutes. Stir occasionally. Remove the bowl from the heat.
Take a baking sheet and line it with waxed paper. Pick a strawberry, and dip it into the chocolate, twirling it with your finger so that it’s fully coated. Then, take a bit of the crushed pistachios and sprinkle them onto the chocolate-coated strawberry. Place it on the waxed paper and repeat these coating steps with the remaining strawberries.
Place the strawberries in the refrigerator for at least 15 minutes so that the chocolate as a chance to set. Make sure you don’t keep the strawberries in the refrigerator for longer than an hour or else condensation may develop on the chocolate.
This recipe is perfect for adding a bit of kick to the sweet.
• 6 ounces bittersweet chocolate, chopped
• 3 tablespoons heavy cream
• 1-tablespoon butter
• 1/8 ground pure chili powder (ancho is a good choice)
• 10 large strawberries with long stems still attached
Get a mixing bowl that can withstand heat, and mix in your chocolate, cream and butter. Fill a saucepan with water and heat it until it simmers, and place the bowl of chocolate mixture over the water, making sure that the bottom of the bowl doesn’t touch the water. Mix your chocolate until it melts. Mix in your chili powder and stir the whole mixture until all of the ingredients are fully blended.
Take one of your strawberries and hold it by the stem. Submerge it into the chocolate until it’s fully coated. Place it on a baking sheet lined with waxed paper. Repeat with the remaining strawberries, and chill until set.
This treat is perfect for those occasions when one chocolate strawberry just isn’t enough.
• 16 graham cracker squares, finely crushed (about 1 1/4 cups crumbs)
• ⅓cup butter, melted
• ¼ cup sugar
• ¼ cup finely chopped pecans
• ¼ cup whipping cream
• 1 cup (6 ounces) semi-sweet chocolate morsels, divided
• ½ teaspoon vanilla extract
• 2 teaspoons vegetable oil
• 4 to 5 cups (roughly 1 1/2 pounds) stemmed and halved California strawberries
First, preheat your oven to 375 degrees F. Combine your graham cracker crumbs, butter, pecans and sugar in a small bowl, and mix everything together until fully blended. Take the mixture and press it into a 9-inch pie pan, making sure you fully cover the bottom and sides. Place this crust into the oven, and allow it to bake for about 10 minutes. You’ll want it to be lightly browned.
Take a small saucepan and place your cream inside, heating it over medium heat until it just about boils. Take the saucepan off the heat. Toss in your ½ cup of the chocolate morsels and vanilla, and whisk the whole mixture until it’s completely smooth and the chocolate has fully melted. Pour it into the crust.
Heat up the remaining ½ cup chocolate morsels and oil in a microwave-safe dish for about 45 seconds in the microwave on HIGH. Do so in ten-second intervals, so every ten seconds, stop the microwave, stir, and heat for another ten seconds, repeating the steps until you reach 45 seconds. Keep stirring until the chocolate is completely smooth.
Take a strawberry, and dip the strawberry half into the chocolate, covering a third of it. Allow the extra chocolate to fall back into the mix. Lay out your strawberry halves in the piecrust, starting with the outer edge first. When you lay them down, place the cut side down and the chocolate side up. You’re going to lie out the strawberry halves in concentric circles as you work your way to the middle of the pie pan. Once the crust has been filled, place the tart in the refrigerator and chill for two hours until the chocolate has set. Let the tart sit for ten minutes before serving. This recipe is delicious with a dollop of whipped cream on top.