Chocolate-Covered Strawberries With an Elegant Drizzle Decoration
Chocolate-covered strawberries are a refreshing, decadent, yet reasonably healthy sweet treat. They are delicious served on their own and make an elegant garnish to a dessert plate or assorted sweets tray. Or you can serve them with champagne at a festive New Year's Eve cocktail party.
Dark Chocolate-Covered Strawberries With White Chocolate Drizzle
Use my recipe for strawberries coated in dark chocolate and decorated with a white chocolate drizzle as a starting point, then see the suggested variations for more options. You can substitute different types of chocolate to suit your preference, or make two or more different varieties for an attractive display of contrasting colors.
Tip: These delicacies should be eaten within two hours of preparing them, so plan accordingly (and don't make more than you and your guests can eat)!
- 20 ounces (about 31) large, fresh organic strawberries—ripe but still firm, blemish-free, with strong stems and leaves intact
- 2 tablespoons butter (preferably salted), room temperature, cut into four pieces
- 8 ounces good quality dark chocolate, such as Callebaut or Green & Black's (organic), broken into 1-1/2
- 3 ounces white chocolate, coarsely chopped
- Wash the berries gently and pat them dry very thoroughly. It is essential to make sure that no moisture remains on the surface, since even a tiny drop of water can cause the chocolate in the coating to “seize” (thicken and lose its smoothness). Do not remove the stems/leaves. Space out the dried berries a bit on a clean towel or a double thickness of paper towel and set them aside for 30 minutes at room temperature.
- Line a large, rimmed baking sheet with baking parchment paper. Clear out enough space on a refrigerator shelf to fit the baking sheet (but don't refrigerate the sheet yet).
- Place enough water in the bottom part of a double boiler so the water is slightly lower than the bottom of the top part. Remove the top part and bring the water just to a very gentle simmer. Place the top part of the double boiler over the barely-simmering water, making sure the water doesn’t touch the bottom of the top pan. Note: If you don’t have a double boiler, you can improvise one by stacking a large, heatproof ceramic or glass (e.g., Pyrex) mixing bowl on top of a saucepan of barely simmering water, making sure the water doesn’t touch the bottom of the bowl. The bottom of the bowl needs to fit snugly inside the top of the saucepan to prevent any steam or water vapor from escape the pan.
- Add butter and chocolate chunks and melt them slowly, stirring often. Make sure the water isn’t boiling; steam will cause the coating to seize, ruining the entire batch. Turn off the heat. Note: Heating the mixture in a double boiler and tilting the top part of the pan over the hot water allows the coating to remain at the right temperature while dipping the strawberries. Microwaving the mixture at half power in one-minute intervals, stirring well after each, is an option, but the coating will cool and thicken while you are dipping the berries and will need to be reheated every couple of minutes.
- Tilt the top of the double boiler so the chocolate mixture pools on one side of the pan or heatproof bowl. Hold a strawberry by the stem and dip it in the chocolate to cover the lower 2/3 to 3/4 of the berry. Rotate the berry as you dip to get an even coating with a level top edge. Lift the strawberry out of the chocolate mixture, rotating as you lift and giving it a quick shake to help any excess coating drip back into the pot. Immediately place the coated berry on its side on the baking parchment paper lined baking sheet. Repeat with the remaining berries.
- Melt the white chocolate over another double boiler or in the microwave, stirring every 15-30 seconds to avoid burning. Transfer to a small, sandwich-size plastic freezer bag. Snip a very small amount off one of the bottom corners of the bags. The smaller the hole, the thinner the drizzle will be. Drizzle the white chocolate over the dark chocolate-coated strawberries on the baking sheet in a neat, pretty pattern. Tip: Freezer bags are made of a thicker plastic than regular sandwich bags, so they are much easier to handle when used for piping decorations.
- Place the berry-covered, parchment-lined baking sheet in the refrigerator, uncovered, for 15-30 minutes (depending on how hot it is in your kitchen) and then remove it from the refrigerator.
- Transfer to a serving plate, bring to room temperature and serve within 2 hours.
Note: The berries should be eaten within 2 hours after they are made for optimal taste, texture and appearance. If something comes up and you are unable to serve them within that time frame, you can refrigerate them in a single layer, uncovered, on the baking sheet or a serving platter for a few hours. However, condensation will likely form, dulling the coating, and the berries may soften and lose their firm texture and bright flavor. When you are ready to serve them, remove them from the refrigerator and leave them at room temperature for 15-30 minutes, depending on the ambient temperature.
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 3 g||15%|
|Unsaturated fat 1 g|
|Carbohydrates 7 g||2%|
|Sugar 5 g|
|Fiber 1 g||4%|
|Protein 1 g||2%|
|Cholesterol 3 mg||1%|
|Sodium 9 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Note: This nutrition data was created using the SELFNutritionData recipe analysis tool and is approximate. The nutrition analysis above is for one large, coated berry, with the following assumptions:
- The dark chocolate used is 60-69% cacao.
- 20 ounces of large, fresh berries equals 31 large berries.
Follow these modifications for additional (or alternative) flavor and color options.
Milk Chocolate Coating With White Drizzle
Follow the recipe above, substituting good quality semisweet chocolate in the coating.
Milk Chocolate Coating With Dark Chocolate Drizzle
Follow the recipe above, substituting good quality milk chocolate for the coating and melted dark chocolate for the drizzle.
White Coating With Dark or Semisweet Drizzle
Dip the berries in melted white chocolate and decorate with melted dark or semisweet chips.
© 2018 Margaret Schindel