Having guest over for dinner the other night, I wanted to make a delicious dessert to round off an amazing meal and evening. And since its summer, I didn’t want to make anything too heavy or too filling. So looking around the grocery store, I found the most delicious and juicy strawberries. Since it’s strawberry season, these berries are at their best and it would be a waste not to take full advantage of them and use them in my desert. And what goes with strawberries better than chocolate.
I therefore decided to make white and dark chocolate dipped strawberries and in order to elevate them from just plain dipped strawberries, I wanted to do a contrasting chocolate drizzle on each one. I knew this would make the strawberries look more beautiful and elegant, and would pop on the plate.
These strawberries are incredibly easy to make and will be greatly admired by your guests any time you serve them. I used them for dessert but they can also be made for parties, little gifts or just a treat for yourself.
2 punnet of strawberries
1 bar of white chocolate
1 bar of dark (or milk) chocolate
1. Make sure you wash your strawberries and dry them with a paper towel. If they are still wet or really cold, the chocolate will not stick to the strawberries.
2. Melt the white and dark chocolate in their separate bowls. This can be done in the microwave or using a double boiler.
3. One at a time, holding the green leafy part, dip the strawberries into the chocolate. (I started with the white and then did the dark). Lay each one on a tray lined with piece of parchment paper.
4. Once the base coat has been done on each strawberry, use either a spoon or a piping bag to drizzle the contrasting colored chocolate over each one. For the white chocolate onto the dark strawberries I used a spoon and for the dark chocolate onto the white strawberries I used a small piping bag. The piping bag ensures that each line is neater and the lines can be more controlled.
5. When you have finished all the drizzle, allow the strawberries to sit somewhere cool so that the chocolate hardens and makes them easier to handle. This can take a couple hours at room temperature or 30 min in the fridge.
(However, I do not recommend using the refrigerator, unless you have a time crunch, because they do harden quickly, but it also means that when you take them out they are also going to melt faster than those set at a cool room temperature.)
6. Finally place the strawberries on a presenting platter or eat straight off the trays (if they are a treat for yourself).
Enjoy these delectable little pieces of art!