White Chocolate Dipped Strawberries Recipes

Steps:

• Cover cookie sheet with waxed paper. Heat white baking chips and 1 tablespoon shortening in 2-quart saucepan over low heat, stirring constantly, until chips are melted.
• For each strawberry, poke fork or toothpick into stem end, and dip three-fourths of the way into melted chips, leaving top of strawberry and leaves uncoated. Place on waxed paper-covered cookie sheet.
• Heat semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate chips are melted. (Or place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 1 minute; stir. Microwave 2 to 3 minutes longer, until mixture can be stirred smooth.)
• Drizzle melted semisweet chocolate over dipped strawberries, using small spoon. Refrigerate uncovered about 30 minutes or until coating is set.

Steps:

• Melt both the semisweet and white chocolate in separate glass bowls set over saucepans of simmering water or in the microwave. Line a baking sheet with parchment paper.
• Grab a strawberry and gently lay it on its side in the bowl of melted semisweet chocolate. Hold it by the stem and twist it so that it's mostly covered with chocolate. Gently lay it on its side on the sheet of parchment. Repeat with the rest of the strawberries.
• Let the strawberries sit at room temperature to set slightly, about 30 minutes. (If you're in a hurry, you may place them in the fridge.)
• Transfer the melted white chocolate to a small piping bag and drizzle stripes all over the chocolate on the strawberries--you can do any designs you like! Then store the strawberries in the fridge to set completely.
• Serve them on a pretty cake stand or pack them in a box or small bags for delivery.

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:

• Go through strawberries, and pick only the best looking strawberries. Set aside the remainder of berries for nibbling later. This recipe is enough for 16 -20 strawberries, depending on the size of the berries.
• Leaving the leaves/stems on the strawberries, wash them and lay out on either paper towels or clean dish towels. Put another paper or dish towel over berries and dry gently.
• Place berries on clean paper towels or wax paper, to dry. It is very important that the berries are totally dry, when being dipped in the melted chocolate, as the chocolate will not stick or will flake off later, if the berries are not dry. Depending on the humidity in the room, it will take at least 20 minutes for the berries to dry.
• Place contents, of the package of dark chocolate baking bits, in a heat proof glass bowl + approximately 1/2 cup white chocolate baking bits. Melt the chocolate in your microwave, for 30-60 seconds, depending on your microwave. Watch the chocolate, stirring every 30 seconds, just until melted. You don't want to make it too hot, as it will then need to be cooled a bit, to dip the berries in it. It should have a glossy smooth appearance, when stirred.
• Once the two chocolates are melted, place a sheet of wax paper on a baking/cookie sheet.
• Taking the berries by the leaves (gently), dip them, one at a time, in the chocolate - to cover. Slowly lift the berry out of the chocolate, holding it over the chocolate, for a few seconds, until it stops dripping. Gently place the chocolate covered berry on the wax paper, keeping the leaves off the paper a bit. The chocolate will "puddle" under the strawberry - this is fine.
• Repeat until all the berries are done. Set in cool area until the chocolate firms. This will take 20-30 minutes at least. You also could put the baking sheet in the refrigerator or freezer for 5-15 minutes.
• While the strawberries are setting, Place the remaining white chocolate chips in a glass, heat proof bowl, and place in microwave. As before, heat on high heat for 30-60 seconds, stirring after 30 seconds, until just melted. It should be smooth and creamy, when ready.
• Once the strawberries are set, place a dinner fork in the white chocolate, and slowly drizzle over the chocolate covered berries. You might want to practice doing this over some wax paper, before doing it on the berries, to get a feel for it.
• Once again, set aside until the white chocolate sets up.
• These are best served fresh, within a few hours. If you aren't able to serve right away, it is best to refrigerate. They are best if served within 24 hours, as humidity excelerates deterioration.

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:

• 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:

• Melt semi-sweet chocolate as directed on package.
• Cover baking sheet with waxed paper. Dip strawberries, 1 at a time, in melted chocolate; let excess chocolate drip off. Place on prepared baking sheet. Refrigerate 30 min. or until chocolate is firm.
• Melt white chocolate; drizzle over strawberries. Refrigerate 15 min. or until chocolate is firm.

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:

• Line baking sheet with foil. Using fingertips, mix sugar and citrus peels in small bowl until sugar is moist. Stir chocolate in small bowl set over saucepan of barely simmering water until melted and smooth. Remove from over water.
• Holding 1 strawberry by stem end, dip 2/3 of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with citrus sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill until chocolate sets, about 30 minutes.

Steps:

• Melt chocolate as directed on package.
• Dip strawberries into chocolate; let excess chocolate drip off.
• Place on wax paper-covered baking sheet or tray. Let stand at room temperature or store in refrigerator for 30 min. or until chocolate is firm.