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Use a large skillet with about 2 inches of water in it and place it on a burner. Place a tempered glass bowl with your chopped chocolate (I found that 8oz made about 15 strawberries) in the skillet and then bring the water to a simmer. It's ok to let the bowl touch the bottom of the skillet. Turn off the burner as the water starts to simmer.
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Poke a skewer into the leafy end of the strawberry. Dip the berry into the chocolate, gently twirling it until 1/2 to 3/4 of the berry is evenly coated. Hold the strawberry over the pot to let any excess chocolate drip off, and then gently push the skewer down into the block of florist's foam to let the chocolate set.
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Want to impress your sweetheart with the perfect chocolate covered strawberries? It's not hard - but a little preparation will ensure that your berries come.
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Carefully dip one side in the melted chocolate, roll it a little to the right, then roll it a little to the left. Lift the strawberry, and dip the backside in the chocolate. Lift the strawberry completely out of the melted chocolate, and let the excess drip off by gently wiggling it back and forth above the bowl. Place back onto the wax paper.
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Step 3. Dip strawberries (by stem or leaves) or snacks into melted chocolate, tilting bowl to easily dip. Use side of bowl to remove excess. Place on prepared baking sheets. If you are using sprinkles or nuts, sprinkle them on when the chocolate is still wet. Refrigerate for 15 minutes or until set.
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Fill a saucepan with 2" of water and bring it to a boil. Reduce the heat to a low simmer. Place a heatproof bowl on top of the simmering water. The water should not be touching the bowl. Add the chocolate you want to melt to the bowl. This is called a double boiler, water bath, or a bain-marie.
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In a small microwave-safe bowl (or narrow, heat-proof glass) pour in baking chips and melt according to package directions. (This is usually on half power for a couple of minutes, stopping at 30 second intervals to stir, so it doesn't burn.) Once melted, drop one drop of pink food coloring and stir until combined.
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In a microwave-safe bowl, melt semisweet chocolate and 1 tablespoon shortening at 50% power; stir until smooth. Dip each strawberry and place on a waxed paper-lined baking sheet. Freeze strawberries for 5 minutes. Meanwhile, microwave white chocolate and remaining shortening at 30% power until melted; stir until smooth.
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Let the excess chocolate drip off of the strawberry and lightly tap it against the bowl then place it onto a parchment-lined pan. Continue until you have dipped all of the strawberries. Finish and serve. Let the covered strawberries chill for a few minutes in the refrigerator, then enjoy! Rinse the strawberries.
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Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. 3. Holding strawberry at top, dip bottom two-thirds of each berry into milk chocolate mixture; shake gently to remove excess.
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Ready a piece of parchment paper, foil, or waxed paper large enough to hold the berries in a single layer. Place the paper on a baking sheet. Put the chocolate in a microwave-safe bowl, and heat it for about 1 minute, just till it looks soft and shiny. Use a spoon to stir the chocolate till it's melted and smooth.
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Line a baking sheet with wax paper, parchment paper or a silicone baking mat. Hold the strawberry by the stem and dip into the chocolate. Then gently scrape the excess chocolate off the bottom of the strawberry, using the lip of the bowl. Place on the lined tray.
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This strawberry cake filling is the best strawberry filling for cakes and desserts.Unlike strawberry coulis or strawberry sauce, which tends to be thinner and drizzled over desserts like cheesecake, pancakes, and ice cream, this strawberry dessert filling is perfectly thick and sturdy, making it a perfect filling for a layer cake, cupcakes, or sandwich cookies like macarons.
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Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on. Melt the chocolate in a double boiler or in the microwave. Dip the strawberries in melted chocolate. Coat in desired toppings. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.
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4 oz cream cheese, softened (from 8-oz package) ; 2 containers (6 oz each) Yoplait® Original strawberry yogurt ; 1/4 cup powdered sugar ; 3/4 teaspoon vanilla ; 1/4 cup chopped strawberries ; Dippers, such as fresh whole strawberries, grapes, cut-up melon, blueberries, cookies, graham crackers, as desired
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Chocolate Strawberry: Swap the vanilla cake for a chocolate cake and use chocolate ganache for the drip. Lemon Strawberry: Add a hint of lemon zest to the cake batter and frosting for a refreshing twist. Raspberry or Blueberry: Substitute strawberries with raspberries or blueberries for a vibrant and flavorful variation. 9.