This week is all about sweets. I know it’s very unusual for Just One Cookbook to feature sweets recipe since I rarely make desserts at home. Today I’m sharing Chocolate Covered Strawberries with white chocolate!
You might already know but white chocolate is not real chocolate. It consists of cocoa butter, sugar, milk solids, and salt, and there is no cocoa solids. Unlike regular chocolate, melting white chocolate can be a nightmare if you don’t know some important facts first. I did a little bit of researching on this topic, so let’s go over some important points about white chocolate.
- Use high-quality white chocolate with no vegetable fat.
- Microwave the white chocolate on 50% microwave power (medium-power).
- Melt at most 8 oz chocolate at once.
- Make sure all of your utensils are completely dry. Only one drop of water will ruin the whole process!
- If you want to melt white chocolate chips, remember they will seize up very quickly. You will need to shorten cooking time. You might want to add a few drops of natural tasting oil or mineral oil (the one you use for taking care of your wood cutting board). And lastly, you need to stir really well after every interval as it won’t look like it has melted.
This is a really easy dessert that you can prepare in 15-20 minutes. Chocolate covered strawberries are quite expensive to buy in stores, but you can make it easily at home and have fun with your children. And they are really pretty to look at if you are hosting a party or having guests over. I hope you enjoy this dessert with the loved ones!
Here with milk chocolate made by my 3 and 5-year-old children. 🙂 (They wanted theirs to be on the blog as well!)
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Chocolate Covered Strawberries
Ingredients
- 10–12 strawberries
- 1 bar white chocolate (4 oz, 113 g; I used 1 Lindt White Chocolate Classic Recipe bar)
For Decoration
- ½ bar dark chocolate (2 oz, 57 g; chopped)
Instructions
- Line a baking sheet with parchment paper (so that you can transfer it to the refrigerator easily). Wash 10–12 strawberries well, especially the leaf area, and dry them completely with a paper towel.
- Cut 1 bar white chocolate into smaller pieces.
- Put the chocolate in a microwave-safe medium glass bowl.
- Microwave for 30 seconds (my microwave is 1100W; please adjust your cooking time), stir, and repeat. Microwave the chocolate in 30-second intervals, stirring between each. Tip: Your chocolate will not look melted until you actually stir it.
- When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and mix at room temperature; the last few pieces will melt with the remaining heat.
- After the chocolate has completely melted, hold the bowl in one hand and grab the stem of strawberry gently with the other hand, and dip in the chocolate mixture.
- Hold for a few seconds to let the excess drip off.
- Place on the parchment paper and push the strawberry slightly forward so the excess chocolate won’t be collected in front of the strawberry (won't look good). Keep in the fridge until you are ready to serve.
To Decorate the Strawberries
- Put the chopped ½ bar dark chocolate into a microwavable Ziploc bag. Microwave the chocolate in 15-second intervals, and smush the bag to make sure all the chocolate chunks are melted.
- With a scissor, make a small hole to pipe on the strawberry, making a zigzag pattern.
To Store
- The Chocolate-Covered Strawberries should be eaten within 12–24 hours and must be kept in the refrigerator at all times. Serve chilled.
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