I made a ton of chocolate covered strawberries for Jake’s work party on Valentine’s Day. And, oh my goodness, yum.
I kept telling people all day that if I had known they were this easy to make, I would have been way fatter way longer ago.
Seriously, it’s this simple: Get a bag of chocolate chips (I used semi-sweet, but use whatever you like). Melt the chocolate chips slowly (in a double broiler or in 30 second increments in the microwave), stir. Dip the strawberries in one at a time, holding them by the leaves. Let them cool. That. is. it.
I don’t have a double broiler, so I had to go the microwave route. This meant that, every so often, I had to re-heat the chocolate a bit to get it to the right runny consistency. The reduce the mess, I put the strawberries in a mini muffin tin (each strawberry had its own spot). I put batch one in the fridge while working on batch two, and batch one was ready to go by the time batch two was dipped. The strawberries popped easily out of the mini muffin tin (I used a spoon to get them out).
I maaay have made waaaay to many chocolate covered strawberries. Too many to eat before they go bad. So I’m going to freeze them and make chocolate strawberry (banana yogurt?) smoothies. Resourceful, right?
Have you made anything delicious lately?
Edited: I saw that some people were hopping here with the search term “can you freeze chocolate covered strawberries”. This post doesn’t answer that question. But now it does. You can freeze them, but frozen strawberries take on a weird mushy quality. As they thaw, the juices run and the strawberry changes texture. So they’re freezable, but not as good. Which I why I’m turning them into smoothes.