Easy Chocolate Dipped Strawberries Recipes

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
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Steps:

• Wash strawberries and gently pat with paper towels until completely dry. In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes., Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth. Stir in food coloring if desired. Drizzle over strawberries. Refrigerate until serving.

Steps:

• Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

Steps:

• Gently rinse strawberries and dry on paper towels (berries must be completely dry). Line cookie sheet with waxed paper.
• In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring frequently. 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).

Steps:

• Cut a strip of baking parchment and leave to one side. To melt the dark chocolate, fill a small pan with 2cm water and bring to a simmer. Put the chocolate in a heatproof bowl and rest it on top of the pan, ensuring the bowl isn't touching the water. 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.

Steps:

• In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
• Insert toothpicks into the tops of the strawberries.
• Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Steps:

• Wash strawberries and gently pat until completely dry. In a microwave, melt vanilla chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. , Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set. , Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated, allowing the excess to drip off. Return to baking sheet; refrigerate for 30 minutes or until set.

Steps:

• Melt each chocolate separately as directed on package. Spoon 1 Tbsp. melted chocolate into each of 16 sections in ice cube tray.
• Place 1 strawberry, in each section, pressing gently into chocolate to coat as much of the strawberry with chocolate as possible.
• Refrigerate 1 hour or until chocolate is firm.
• Twist ice cube tray to loosen chocolate-covered strawberries from tray before transferring to plate to serve.

Steps:

• Wash strawberries and allow to dry completely.
• Place the chocolate chips and shortening in a microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Place the white chocolate coating wafers in another microwave safe container and heat on high for about 1 minute or until melted and smooth when stirred.
• Holding by the leaves, dip half the strawberries in the chocolate mixture and half in the white chocolate. Allow excess to drip off.
• Place on wax paper and sprinkle with chopped nuts or coconut or sprinkles or drizzle with the opposite color or chocolate.
• Allow to harden. (I place mine in the frig and they are ready in about 30 minutes).
• Place in foil cups if desired.
• Serve that day or place in the refrigerator for storage for a day or two.

Steps:

• Cover an oven tray with foil or baking paper.
• Wash the strawberries and dry them thoroughly on paper towels.
• Melt the Melts according to instructions on the packet, or if using chocolate melt in double boiler or in the micriwave on low.
• Holding the strawberries by the stalk, dip them into the Melts. Place on the tray.
• Leave to set.
• Serve immediately, or refrigerate and use within 4 hours.
• NOTES~ It is important that the surface of the strawberries are not wet from washing, as this will prevent the chocolate sticking to the fruit. The strawberries must be at room temperature for dipping as the chocolate sets more evenly and doesnt lift from the strawberry. Chocolate dipped Strawberries are best done just before serving as humidity can also be chocolate dipped fruits worst nightmare, but can be left for up to 24 hours in the fridge.