Chocolate Dipped Strawberries
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This recipe is featured in The Foods of Love
A classic and elegant dessert, chocolate-dipped strawberries offer a delightful contrast between the natural sweetness and slight acidity of ripe strawberries and the smooth, rich taste of melted chocolate. This recipe is straightforward, requiring only a few high-quality ingredients to create a visually impressive and tasty treat. Perfect for special occasions or as a thoughtful homemade gift, these chocolate-dipped strawberries can be customized with various chocolate types and optional toppings to suit different tastes. Preparation involves minimal cooking skills, focusing on the technique of melting chocolate properly and ensuring the strawberries are fully coated for a uniform finish. Whether for a romantic gesture, a festive celebration, or simply indulging in a luxurious snack, this recipe provides a guide to making perfectly dipped strawberries that are as enjoyable to make as they are to eat.
- Servings 12 Strawberries
Ingredients
- 85 grams (1/2 cup/3 oz) semisweet chocolate chips
- 45 ml (3 tablespoons) heavy cream
- 15 ml (1 tablespoon) light corn syrup (optional, for added gloss)
- 12 long-stemmed perfect strawberries
- Toasted coconut, crushed toasted almonds, or chocolate sprinkles (optional)
Preparation
- Melt the chocolate and cream together in a bowl set over simmering water until just melted. Add corn syrup, if using. Stir and remove from the heat.
2. Dip each strawberry in chocolate and set aside on a tray lined with waxed or parchment paper to dry and set. If desired, while the chocolate is still tacky, roll or sprinkle each berry in toasted coconut, toasted almonds, or chocolate sprinkles. Chill.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
