Ideally, I would have posted this recipe on Monday. If I were running just a little bit late, I would have published it yesterday. However, I am quite off schedule with my cooking and writing, as we spent the past weekend at a family reunion. Thus, this 4th of July themed strawberry is a day late. I debated not posting the recipe until next July, but I have a feeling that there will be more Independence Day celebrations this weekend, with the holiday falling midweek.
This chocolate covered strawberry is a delightful recipe to have on hand, even beyond the 4th of July. All that you need are three ingredients, and you can reduce that to two if you eliminate the sugar, which is purely for aesthetic purposes. The recipes takes about five minutes to make one pound of strawberries. The color of the decorating sugar can be changed to match any theme or holiday. While you can switch from white chocolate to semi sweet, it will be more difficult to see any decorating sugar.
The one caveat to making these strawberries is that they should not be left anywhere warm, such as out in the sun. The chocolate will melt, and you will be left with a plate of warm strawberries with most of their topping in a puddle.
- 1 lb. strawberries
- 1/2 cup white chocolate chips
- 1 small jar blue decorating sugar
- Line a large plate or baking tray with waxed paper.
- Rinse strawberries and place on a paper towel, allowing them to dry thoroughly. Place chocolate chips in a microwave-safe bowl, and heat on high for 30 seconds.
- Stir well. If all of the chocolate hasn’t melted, return to the microwave in 10 second increments, stirring well before returning to the microwave.
- When chocolate is completely melted, dip a strawberry into the chocolate, using the greens as a handle. Leave about a half inch of the strawberry uncoated.
- While the chocolate is still liquid sprinkle sugar over the bottom third of the strawberry.
- Place strawberry on waxed-paper lined dish. Repeat with remaining strawberries.
- Place dish of strawberries in refrigerator to allow the chocolate to harden fully.