Chocolate-Covered Strawberries with Sprinkles
A springtime confection that everyone adores! Plump, red ripe stemmed strawberries dipped in chocolate and gilded with chocolate sprinkles.
1 (16-ounce) package Driscoll's Long Stem Strawberries, if available
6 ounces semisweet chocolate* (chips, chunks or chopped bar chocolate)
1 (2.5-ounce) package sprinkles (your choice of flavor and color)
- Rinse and dry the strawberries. Make sure you dry them well with a soft cloth. You do not want water on the berries when you dip them in chocolate.
- Melting the Chocolate: Melting chocolate is a delicate but simple task that requires constant attention. Chocolate can burn quite easily, so it's important to melt at a low temperature, be patient and follow the right steps to ensure a bowl of smooth melted chocolate for dipping.
- There are two trusted methods for melting chocolate: stovetop and microwave. The method you choose depends on your preference and comfort level, but you'll end up with the same result.
- Stovetop Method: To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle steam from the hot water will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water from the pot get into the chocolate as the water will cause it to clump and "seize", not melting properly.
- Microwave Method: To melt regular chocolate in the microwave, place chocolate in a glass bowl and microwave semi-sweet or bittersweet chocolate at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%)power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple minutes.
- Dipping the Berries: Line a baking sheet with wax paper, parchment paper or aluminum foil. Place sprinkles in a shallow bowl or small plate right beside the baking sheet.
- Hold berries by their stem or calyx (green leaves) and dip in bowl of melted chocolate, swirling until coated as much as you like. Gently shake off excess chocolate. Immediately dip chocolate covered berry in sprinkles. Place berry on prepared baking sheet to set. Repeat with remaining berries.
- Place baking sheet of chocolate-covered berries in refrigerator to set for about 15 to 30 minutes. If leaving berries in refrigerator longer than 1 hour, condensation may occur.
- Chocolate-covered berries are best served the day they are made. Chocolate will hold up at room temperature for about 2 hours, depending on the temperature where they are being served. If you need to store overnight, do so in the refrigerator and let berries sit at room temperature about 30 minutes before serving.
Makes 15 strawberry confections.
*Milk chocolate or a premium white chocolate for dipping can also be used.
Nutritional Information Per Serving (1/15 of recipe): Calories: 79.93; Total Fat: 4.43g; Saturated Fat: 3.07g; Cholesterol: 1.48mg; Sodium: 2.95mg; Total Carbohydrates: 10.74g; Dietary Fiber: 1.09g; Protein: 1.20g.
Recipe and photograph provided courtesy of Driscoll Strawberry Associates.