Chocolate Covered Strawberries

6 ounces dark or semisweet chocolate, chopped
3 ounces white chocolate, chopped
1 pound strawberries with stems (about 20), washed and dried very well

Note: Allow the strawberries to dry completely. If there is any moisture left, the chocolate has a tendency not to stick to the strawberry.

Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Chocolate-Dipped Strawberries
Courtesy Ina Garten

1/2 cup semisweet chocolate chips
3 tablespoons heavy cream
12 long-stemmed strawberries

Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.

Tuxedo Strawberries
Tuxedo Strawberries - first dip in white chocolate,
once hardened dip in dark chocolate at an angle twice to
form the V, then pipe the bowtie and buttons.
Chocolate Covered Strawberries (microwave technique)

Chocolate covered strawberries make an easy and elegant candy dessert. You can substitute white or milk chocolate for semi-sweet, or experiment with double-dipping the strawberries in different chocolates to vary the flavor and appearance.

1 dozen ripe strawberries
1 cup semi-sweet chocolate chips

  1. Prepare a baking sheet by lining it with aluminum foil.
  2. Wash the strawberries and dry them thoroughly.
  3. Place the chocolate chips in a microwave-safe bowl and microwave them until they melt, stirring every 45 seconds. It should take about 2 minutes.
  4. Holding a strawberry by the stem, dip it in chocolate, twirling it in a circular motion to evenly cover most of the berry. As you lift it from the chocolate, twirl it so that any excess chocolate drips back into the bowl.
  5. Place the berry on the prepared baking sheet and repeat with remaining berries and chocolate.
  6. Once all of the berries are dipped, refrigerate them for 30 minutes to set the chocolate. These candies taste best when eaten the same day they are made.