Remove from heat. Dip lower half of each strawberry into chocolate mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate uncovered about 30 minutes or until chocolate is firm, or until ready to serve. Store covered in refrigerator so chocolate does not soften if made with oil, chocolate will soften more quickly at room temperature.
Tips from the Betty Crocker Kitchens tip 1. Stir the chocolate to gradually melt it. Or, melt the chocolate in 20 second blasts in the microwave , stirring after each blast until melted. Put the melted chocolate in a small deep bowl. Gently hold the strawberries by the leafy top and dip into the chocolate. Tap off any excess chocolate and put on the parchment to set. If you have any leftover chocolate, pour it onto another strip of parchment and leave it to set, it can be used again.
If you'd like to decorate the strawberries, melt the white and milk chocolate and drizzle lightly over the fruit. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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Line a large baking sheet with parchment paper. Rinse strawberries and pat dry with paper towels. In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in second intervals, stirring in between, until completely melted. Your strawberries must be very, very dry otherwise moisture will cause the the chocolate to seize and loose its smooth texture. Have everything ready to go before you melt your chocolate — your dried strawberries, your parchment paper, your chopped toppings in easily dippable bowls.
Use high quality chocolate for best results. I used semi-sweet chocolate but you can use milk, white, bittersweet, etc. White chocolate coated in red sprinkles or stripes or crushed candy canes is fabulous for the holidays. This helps keep the chocolate smooth. Stop microwaving the chocolate when almost all of the chocolate is melted but not completely then vigorously stir to melt the remaining chocolate until smooth. This keeps you from overcooking your chocolate. Transfer white chocolate to a sandwich size plastic bag, snip a very small tip off the corner of the bag and drizzle or create patterns.
Do not touch or move your strawberries until they are completely set. Set chocolate at room temperature and store at room temperature.
If you are in a warm climate and need to refrigerate your strawberries to set, then allow minutes to harden in the refrigerator, then remove. Chocolate does not like being cold. You can make beautiful gifts by lining a box with tissue paper then adding your strawberries. Want To Make This Recipe? Follow Me On Pinterest! Never Miss a Craving. Butterfinger Pie.
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