Chocolate Dipped Strawberries

chocolate dipped strawberries

Dipping strawberries is simple but I may have a few tips to improve your product,  First, DO NOT wash your strawberries.  They are 90% water and more water just tends to damage them.  Lightly blot them with a damp paper towel just before dipping.   Make sure your dipping sauce is lower than body temperature so the warmth will not cook the strawberries.  And with the leftover chocolate, add toasted nuts, pretzels, chow mien noodles, toasted coconut or whatever!

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Chocolate Dipped Strawberries

Course Dessert
Cuisine American
Keyword chocolate, fruit, strawberries

Equipment

  • saucepan
  • metal bowl for top of saucepan
  • wire whisk
  • double boiler can be used instead of top 2 pieces of equipment

Ingredients

  • 1 pound Merckens dark or milk chocolate wafers
  • 1 cup Merckens white chocolate wafers

Instructions

  • Fill saucepan or bottom of double boiler with 1 inch of water. Bring to a boil then turn heat to simmer. Place 1/2 pound of chocolate wafers in the metal bowl or top of the double boiler. DO NOT LET WATER GET IN THE TOP PAN. Water will seize the chocolate. Place bowl in top of saucepan and let the steam melt the chocolate. Stir with a wire whisk until all is melted. Remove from heat and start to add the rest of the chocolate a little at a time to bring the temperature up to body heat and the chocolate no longer melts. You can remove un-melted chocolate and start to dip fruit.
  • Dip clean strawberries holding brack and dipping only 2/3 into chocolate. Place on wax paper covered cookie sheet to harden. Do not put in the refrigerator to harden. This only causes condensation when removed. When hardened, put melted white chocolate in a pastry bag and cut off a small amount of the tip. Drizzle straight lines of white chocolate over the strawberries to decorate.
  • A variety of nuts and fruits can be dipped. Just make sure they are dry as not to add any moisture into the chocolate causing it to seize up. We used pineapple, marachino cherries, marshmellows, nuts and dried apricots for dipping.
  • Dipped fruit can be stored in the refrigerator but it is best served freshly dipped at room temperature.

Notes

Leftover chocolate can be poured on foil and allowed to set up then used for next time it is needed.  Or you can add toasted nuts, pretzels or dried fruit and make candy clusters. 

Be sure not to get candy coating or chocolate fountain candy. I put a link below so you can see real chocolate. Enjoy!


    Easy Shrimp Dip and Ice Bowl

    Easy Shrimp Dip and Ice Bowl
    Just in time for your next party!

    Ice Bowl with Boiled Shrimp garnished with lemons

    Ice Bowl for Serving

    Make an ice bowl to serve dips, fruit, shrimp or anything that has to stay cool.
    Course: Appetizer, Party Food
    Cuisine: American
    Keyword: dip, cold meats, fruit

    Equipment

    • glass bowl
    • stainless steel bowl
    • duck tape
    • clear under liner for bowl

    Materials

    • 3 lemons
    • duct tape
    • fern or greenery

    Instructions

    • Suspend glass bowl in center of stainless steel bowl and duct tape in place.
    • Slice lemons and place in bottom of stainless steel bowl. Add cold water and place in freezer overnight.
    • Remove bowl from freezer and allow to set at room temperature for a few minutes. Remove duct tape. Do not remove clear glass bowl. It will keep your dip from getting watery from the meltiing ice. Turn stainless steel bowl over and remove from ice bowl. Place bowl in clear underliner to catch water as it melts. Cover underliner with cut fern greenery to hide bowl.
    • Add dip to bowl and serve immediately. Bowl can be frozen and removed from freezer when ready to use. Bowl can be used to serve anything that needs to be kept cold such as dip, shrimp or fruit.
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    Shrimp Dip

    Course Appetizer, Party Food
    Cuisine American
    Keyword cream cheese, shrimp

    Ingredients

    • 8 ounces cream cheese
    • 1 pound small shrimp cooked, peeled and deveined
    • 1/2 cup green onion chopped
    • Horseradish to taste
    • 1/2 teaspoon Worchestershire sauce
    • 10 drops Tabasco sauce

    Instructions

    • Place cream cheese in a mixing bowl and add shrimp. Blend in green onions, Horseradish, Worchestershire sauce and Tabasco and mix well.
    • Cover and chill in refrigerator until ready to use. Place in ice bowl and serve with crackers or fresh vegetables.

      CASA Tour of Homes 2014- Fruitcake Cookie Recipe

      Thanks to all who came to our home during the tour.  James and I love our vintage home and were blessed by your comments.  A special thanks to Christy Foreman, Lesa Mason and her mom, Dee Hearnsburger for decorating expertise and bringing in the greens. Here is the Fruitcake Cookie recipe that we served.  Enjoy and have a blessed Christmas.

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      CHRISTMAS FRUITCAKE COOKIES

      Christmas with Southern Living 1983, page 89
      Course Dessert, Party Food
      Cuisine American
      Keyword decorated cookies, dried fruit
      Servings 7 dozen

      Equipment

      • cookie sheets
      • parchment

      Ingredients

      • 1 cup butter softened
      • 1 1/2 cups sugar
      • 2 eggs
      • 2 1/2 cups all-purpose flour
      • 1/2 teaspoon salt
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 2 8-ounce packages chopped pitted dates
      • 3 cups chopped pecans
      • 1 8-ounce package candied yellow pineapple, chopped
      • 1 8-ounce package candied red cherries, cut into quarters

      Instructions

      • Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and beat well. Combine flour, salt, baking soda, and cinnamon; graduallly add to creamed mixture, beating well after each addition. Stir in the remaining ingredients.
      • Drop dough by heaping teaspoonfuls onto parchment lined baking sheets. Bake at 350 F for 10 minutes or until lightly browned. Cool on baking sheet 1 minute then slide parchment sheet with cookies to wire rack and cool completely. Yield: about 7 dozen

        Note: This post includes affiliate inks where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!

        Avocado Encharritas

        Serving the production staff of Food Network…. It is always a challenge to add a vegetarian option to a meal and make it go with the rest of the sides. We offered this entree along with our Layered Chicken Enchiladas, Mexican Rice and Avocado Black Bean Salad.

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        Avocado Encharritas

        Course Main Course
        Cuisine Mexican
        Keyword avocado, burrito
        Servings 4
        Author stevens1951

        Equipment

        • skillet
        • rubber basting brush

        Ingredients

        • 1/2 cup clarified butter total
        • 4 large flour tortillas
        • 1 yellow onion sliced thin
        • 1 red pepper cut in strips
        • 1 green pepper cut in strip
        • 2 avocados remove skin and slice
        • 1 cup mozzarella cheese shredded
        • salt
        • pepper
        • sour cream
        • salsa

        Instructions

        • Prep ingredients. Melt one stick of butter in the microwave. Let sit for a few minutes as clarified butter rises to the top and the milk solids and whey settle to the bottom. Spoon the clarifed butter into another container. Cut up vegetables. Preheat oven to 350 F.
        • Brush both sides of the tortillas with clarified butter. Add 2 tablespoons of clarified butter to a saute pan and heat on medium. Add onion and peppers to the pan and saute until tender crisp. Season with salt and pepper to taste.
        • Divide cooked vegetables evenly onto tortillas. Top with sliced avocado and mozzarella cheese. Roll as burrito leaving one end open.
        • Place on baking sheet and place in oven. Bake until starting to brown and cheese is melted.
        • Remove from oven and top with sour cream and your favorite salsa. Enjoy!

        Notes

        Try my recipe for Restaurant Salsa . 

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