Cooking Guru - S1E8 - Chocolate Covered Strawberries with Whipped Cream
Chocolate Covered Strawberries
1 container of Strawberries (bigger the better)
3 thin 4 ounce bars of semisweet or bittersweet chocolate or ½ to ¾ bag of chocolate chips (use 60% or higher dark chocolate) recommended brands: Guittard, Ghirardelli or Valrhona
1 bar of white chocolate or ¼ to ½ bag (4 oz) of chips
Wax or Parchment Paper
Place dark chocolate in a microwave bowl. Break up dark chocolate bars into small pieces or use Chocolate Chips and place in the microwave for 45 seconds to 1:15 minutes. Pull out of the microwave when 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 (20-30 seconds at a time). Be careful not to overheat it because it can burn very easily. While the chocolate bars are heating in the microwave, wash, clean, and dry all strawberries.
Heat up the white chocolate in the microwave for 1-2 minutes in a separate small bowl.
Pull and tear a long piece of wax paper or parchment paper and place it on a large plate or platter. Once the chocolate is fully melted, stir chocolate till smooth. Quickly, dip each strawberry by twirling it around till it’s mostly covered. 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. Place the plate of chocolate covered strawberries in the refrigerator for at least an hour until a hard shell forms on the strawberry.
Chocolate Chips will melt faster than the Chocolate Bars.
When twirling the strawberry hang onto the stem tightly so you don’t accidently 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.
Taste best when strawberries are in peak season.
Using large strawberries make the best presentations.
Great elegant dessert for any party.
- Try combining different kinds of chocolate (pick 2 brands and 2 different percentages of chocolate, like: 60% and 70%)
1 pint (do not use light whipping cream) heavy whipping cream
2 ½ TB of Sugar
⅛ tsp Vanilla Bean Powder
1 tsp Vanilla Extract
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.
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.
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