This past Saturday was the first time that I have made chocolate covered strawberries, and I must say that I was shocked at how easy they were to make! Have you made them before?
I was invited over to a friend’s house for a girls’ night and thought it would be nice to bring something to share. I was a little short on time and didn’t want to make a trip to the store, but I realized that I had a fresh box of strawberries and a bag of chocolate chips. After doing a bit of googling, I realized that we had all that was needed to make these festive chocolate covered strawberries.
My girls and I had quickly melted a bag of chocolate chips and a little shortening over low heat until shiny and smooth. We dipped each berry and then placed on a cookie sheet that had been covered with wax paper. We popped them into the fridge and they were ready to eat in about a half and hour.
I recently received these Hearth and Home gingham trays for a gift and thought they gave a down home, comfortable feel to this kind of fancy dessert. What do you think? I feel like gingham is always friendly and fun!
If you need a quick treat that is refreshing and decadent but is SO SUPER SIMPLE to make, these chocolate covered strawberries are for you.
- 32 oz medium-large strawberries (about 40 strawberries), washed and dried
- 2 C semisweet chocolate chips
- 1 T shortening
- Line cookie sheet with waxed paper.
- In a saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Remove from heat as soon as chocolate is melted.
- 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.
Shelby makes a super fun chocolate covered strawberry that is fun for kids or as a dessert topper. Aren’t they cute? Check it out here:
And another summer strawberry essential- Simple Strawberry Pie.
Those look beautiful. I love making them and everyone always loves those! I use canola, vegetable, or safflower oil in place of the shortening and it works perfectly. I don’t even measure. Just a little spoonful into the chips and melt together everything in there microwave. This way I avoid the yucky shortening. Thanks for reminding me to make these with strawberry season upon us.
ooooo- next time I am trying the microwave, too! Thanks for the tip!