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Chocolate-Covered Strawberries

The only way I could ever get my husband to eat a strawberry would be if I disguised it as a chocolate treat. For that matter, if I presented him with anything dipped in semisweet Valrhona chocolate—perhaps excluding broccoli or anchovies—he’d eat it with such speed and gusto, he wouldn’t realize what he’d actually consumed until it was well on its way to his small intestine.

But I didn’t make these babies today to trick my husband into eating a berry. I just saw the big, fat long-stems at the market and they spoke to me. They said, “Take me home and cover me in chocolate,” which nobody has said to me since I met that guy with a goatee at a disco in the ‘70’s.

I’m taking them to a dinner party, where guests will proclaim me a culinary genius. That would be because they have no idea how easy it is to make these things. Here’s the recipe, and, hello, it’s just two ingredients! If that doesn’t appeal to your crabby side, I don’t know what will.

You can also apply this recipe to dipping pretzels, dried apricots or graham crackers (or broccoli or anchovies if your mother-in-law is coming for dinner and you want to discourage future visits.)


Chocolate Covered Strawberries
Yield: One dozen


12 long-stemmed strawberries

8 ounces semisweet Valrhona chocolate, cut into small chunks


1. Place the chocolate in a bowl and microwave it for 30 seconds. Stir and microwave again for ten seconds. Stir and repeat, until the chocolate is almost, but not quite melted. Stir until smooth. (The chocolate will finish melting as you stir.)

2. Dip each strawberry into the chocolate until covered, allowing excess to drip back into the bowl.  Place the berries on a parchment or wax paper and allow to set, about 20 minutes.

Chill in the refrigerator until you serve. (Serve the same day.)


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One Response to “Chocolate-Covered Strawberries”

  1. Lloyd Says:

    Sounds yummy, but being lactose intolerant I cannot have chocolate.

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