What is the BEST Chocolate Covered Strawberries recipe?

Question

I've seen a lot of recipes but some have just melted chocolate and some add butter, shortening, or half and half and sometimes vanilla. what do those extra ingredients do and does it make it taste better/different? THANKS

Answer 1

The easiest way for me is...I bought "wilton" brand chocolate candy chips that melt very quickly over a low heat from Michaels craft store. I bought the vanilla chips as well. If you use them, you dont need to add anything to it so it wont seize up. Just keep stirring and stay by the stove. I dip them in the melted chocolate, lay on wax paper and then I melt white candy chips. I place the melted white chips in a ziploc baggie, snip of a tiny bit off the corner and drizzle. If you are going to use chocolate chips from the store, you must add something in it so that it will stay smooth(speaking from my personal experience) To one bag of chocolate chips add 1 tbsp of vegetable shortening. Never ever add water! I found that adding butter makes it oily.

Answer 2

tuxedo" Chocolate Covered Strawberries
Recipe #1571603 ratings
A neat idea for gift giving or for those special occasions where you want to "dress up" plain old chocolate covered strawberries. Very easy and relatively inexpensive, especially compared to the store-bought ones. **yield stated below depends on how many of the strawberries are good enough to use, per carton**
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30-40 strawberries 1¼ hours 30 min prep
Change to: strawberries US Metric
2 quarts of firm large strawberries
2 (12 ounce) bags semi-sweet chocolate chips
2 (6 ounce) boxes white chocolate or almond bark

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Wash strawberries and dry well with a paper towel.
Prepare a large baking sheet by lining with waxed paper.
In a medium sized, microwave-safe bowl, break up white chocolate into small pieces and melt, on medium power (my microwave I used 60% power) for approximately 4-6 minutes, checking and stirring every 2 minutes or so (we don't want the chocolate to burn). Remove from microwave and dip strawberries one at a time, holding each berry by the stem/leaves, and dipping right up to the base of the stem/leaves. Place on baking sheet/waxed paper and repeat for all strawberries.
Place sheet in refrigerator til white chocolate sets, about 15-20 minutes.
In another medium sized bowl, melt chocolate chips, using same time frame and power level as above (60%, 4-6 minutes). Grasp strawberries by stems again, dipping one side into the chocolate, then the other side, so that the brown chocolate makes a "V" shape visible from the front of the strawberry.
Now, with a toothpick, "paint" on 2 or 3 buttons and a bow tie at the top of the berry (near the stem) with the brown chocolate.
Cool on the baking sheet/waxed paper, in refrigerator, til chocolate is set. Strawberries will last 2-3 days in the refrigerator.

Answer 3

INGREDIENTS
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
DIRECTIONS
Insert toothpicks into the tops of the strawberries.
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.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

this is the one i use

Answer 4

Chocolate Covered Strawberries:

30 min 20 min prep
28 strawberries

2 pints strawberries, with stems if possible
1 1/2 cups semi-sweet chocolate chips (or milk chocolate chips)
2 tablespoons corn syrup
6 tablespoons butter

1. Wash strawberries and pat dry.
2. Place on paper towels until they reach room temperature.
3. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
4. Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry.
5. Allow excess chocolate to drip off into pan.
6. Place stem side down on waxed paper covered baking pan or cookie sheet.
7. Refrigerate until set, about 15-20 minutes.

Answer 5

CHOCOLATE - DIPPED STRAWBERRIES THREE WAYS 1 tsp. veg. shortening 1 lb. lg. strawberries, stemmed 2 oz. semi-sweet chocolate 1/2 c. vanilla or white chocolate chips 2 (1 1/2 oz.) bars milk chocolate Clean strawberries. If strawberries are too small to hold by the stem, stick toothpicks in the center for holding. Line cookie sheet with foil or waxed paper and place near stove. Using 3 small mixing bowls, place semi-sweet chocolate and shortening in one, vanilla chips in another, and milk chocolate in the third. Fill a small saucepan with 1" water and bring to a boil over low heat. Place first bowl over the saucepan to melt the chocolate. Stir with wooden spoon until smooth and shiny. Using 1/3 of the strawberries, dip in the chocolate and place on the cookie sheet. Repeat with vanilla chips and with milk chocolate. Refrigerate until chocolate hardens, about 1 hour.

Answer 6

chocolate kahlua strawberries

6 oz. semisweet chocolate chips
1/2 cup sweetened condensed milk
1/3 cup kahlua
2 pints fresh strawberries

Directions:
In top of double boiler, melt chocolate over simmering water. Add milk. Remove from heat. Add Kahlua; whisk until smooth. Cool until thickened (about 1 hour). Makes about 1 cup sauce. Use only firm dry strawberries. Hand dip. Can be refrigerated up to 4 hours; excellent served chilled.

Answer 7

I usually just melt some semi-sweet chocolate and dip! The shortening/butter is for shininess/texture, but I don't think it's necessary.