Chocolate Covered Strawberries:
Elegant and extravagant. Especially when purchased at $19 for six berries! Can you believe that price?! Eeek!
So, what’s a Chocolate Covered Strawberry lover to do? Make them ourselves, that’s what! These Gluten Free Chocolate Covered Strawberries are super-easy to make; plus, we can “sample” the melted chocolate as we make them…ahhhh…
Recently, at a proper English Tea Party, everyone devoured the strawberries (very politely, of course.) I offered each person a glass of “Bubbly”- Sparkling Mineral Water, Sparkling Apple Juice or ice cold Champagne and a Chocolate Covered Strawberry when they first arrived. Oh my goodness! You should have seen their eyes “light up!” The “Bubbly” and chocolate got everyone in the mood for FUN! Hmmm…I think I might need some fun right now…
There are different ways to make Chocolate Covered Strawberries. One way is to simply melt a quality, semi-sweet or dark chocolate over very low heat; then dip the berries in that. When the berries are chilled the chocolate hardens into a nice, crisp shell. However, I have found that chilled Chocolate Covered Strawberries prepared this way, don’t seem to have any chocolate flavor! Horrors!
I’m going to give you an alternate method that you will have fun trying. The chocolate shell will not be as crisp and hard as the first method; but the flavor is superior! (I’m all about flavor!!!)
CHOCOLATE COVERED STRAWBERRIES
Note: Use strawberries with the stems attached; the stem makes a terrific handle to hold onto as you dip each one in the melted chocolate.
1 1/2 cups (9 oz.) high-quality Semi-sweet Chocolate Chips
2 tablespoons water
INSTRUCTIONS
- Line a baking sheet with waxed paper or parchment paper and set aside.
- Melt the chocolate, 1/4 cup Earth Balance Vegan Butter Stick and 2 tablespoons water at very low heat in a small saucepan, stirring constantly until melted and smooth.
- Carefully dip the strawberries into the chocolate, turning them to coat completely. Place each strawberry on the waxed paper lined baking sheet. Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.
Note: With this gluten and dairy free recipe, you can make your chocolate dipped strawberries hours ahead of time; even the night before! The Earth Balance Vegan Buttery Sticks will keep the chocolate smooth and beautiful without turning that white-ish color that sometimes happens to chocolate when it is chilled! Hey! That means this recipe is GOOF-PROOF!
Hello there and thank you for this recipe. Have you tried this with butter or ghee instead of Earth Balance Vegan Buttery Sticks? Since I cannot have the soy or the canola oil, I was hoping butter or ghee will do the trick. Have you tried it?
Hi Marcella!
Thanks so much for writing! (Sorry for the delay in responding!!!)
I think Ghee would be great! Another thing to try would be refined organic coconut oil. (They take the coconutty flavor out of the oil, but it still has most of the healthful properties in it.) You can find refined coconut oil at health food or grocery stores.
Marcella, I hope your Chocolate Covered Strawberries turn out absolutely delicious!!
Chocolate smiles at ya, Ruby Lynn
Pssst.. Where do the buttery sticks and water come in to play?
P.S. I absolutely loooove your apple crisp. My tablet had to go in for repairs recently and all my bookmarks were lost! Noooo.. my treasured homemade gf topping-from-the-freezer apple crisp was lost! Took me awhile to find you again with the website change but am soooo glad that I did!!!
Hi KC!
Oh how lovely that you found me! (HUGS!!!) I’m so glad you were able to get your Apple Crisp recipe again (whew!). And thank you so much for asking me about the recipe for Chocolate Covered Strawberries. I updated it! Good grief – I completely left out the part with the Vegan Buttery Stick and water! Thanks so much for asking! YOU ROCK! Happy Baking and Cooking! I am delighted that you are back!!! More HUGS!