We know chocolate covered strawberries are considered a popular love food, and should inspire romance, but we aren’t sure if we want to share. Luckily, we made sure to make enough for our friends and loved ones, and still have our own secret stash. Maybe you will be better about sharing than we are, but after you take a bite of one of these strawberries drizzled in chocolate and whip cream, we doubt it!
Guru Tips:
- Chocolate Chips will melt faster than the Chocolate Bars.
- When twirling the strawberry hang onto the stem tightly so you don’t accidentally drop the strawberry into the bowl of melted chocolate.
- Try to make what you need because they generally don’t taste too good the next day.
- Try combining different kinds of chocolate (pick 2 brands and 2 different percentages of chocolate, like: 60% and 70%).
- Try whipped cream half way through the process to make sure the flavors are right for your palate. If you want more vanilla and sugar, add in tiny increments so the flavors are not overwhelming.
Fresh Whipped Cream last 3-4 days in refrigerator. Use on fresh berries, sundaes, cake, pie or any kind of dessert.
Don’t forget to head over to the Cooking Guru series to watch this chocolate covered and whip cream drizzled dessert come to life!
Ingredients
- 1 container Strawberries (bigger the better)
- 3 thin 4-ounce chocolate bars (use 60% or higher of high quality dark chocolate)
- 1/4 (4 oz) white chocolate chips
- Wax or parchment paper
- Whipped Cream Ingredients:
- 1 pint (do not use light whipping cream) heavy whipping cream
- 2 1/2 tablespoons sugar
- 1/8 teaspoon vanilla bean powder
- 1 teaspoon vanilla extract
Preparation
- 1 Break up dark chocolate bars into small pieces and place in the microwave on high from 45 seconds to 1:15 minutes.
- 2 Pull out of the microwave when the broken up chocolate pieces are mostly melted. The chocolate pieces should melt when you stir. If not, put the cup of chocolate back in the microwave and heat up for short increments (15-20 seconds at a time). Be careful not to overheat it because it can burn very easily.
- 3 While the chocolate bars are heating in the microwave, wash, clean, and dry all strawberries.
- 4 Heat up the white chocolate in the microwave for about 1 minute (or longer if necessary) in a separate small bowl.
- 5 Tear a long piece of wax paper or parchment paper and place it on a large plate or platter.
- 6 Once the chocolate is fully melted, stir chocolate till smooth. Quickly, dip each strawberry by twirling it around till it’s mostly covered.
- 7 Place dipped strawberries on the plate until all strawberries are done. Then, use a fork to drizzle the white chocolate over the covered chocolate strawberries.
- 8 Place the plate of chocolate covered strawberries in the refrigerator for at least an hour until a hard shell forms on the strawberry.
- 9 Directions:
- 10 Pour a container heavy whipping cream in a medium bowl then add sugar, Vanilla Bean Powder, and Vanilla Extract. Use a hand held beater and turn on to low setting. Beat for 2-3 minutes until soft ridges form (don’t let it get choppy). Refrigerate until ready to use.
