Chocolate-Covered Strawberries Recipe
Strawberries should be at room temperature and completely dry. Melt the 9 ounces of broken semisweet dark chocolate pieces and 1/2 cup of cream into a steel bowl that is over boiling water. Stir until chocolate is fully melted. Remove from heat so that the chocolate cools slightly, but it should not set. Boiling water may cause steam droplets to get into chocolate, which can result in "seizing," or when the chocolate becomes stiff and grainy.
To dip strawberries in chocolate, grasp the stem or green leaves of the strawberry, dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate. This will fill in all the cracks and leave a nice even line of chocolate at the base.
When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place each strawberry on parchment paper. Repeat with the rest of the strawberries.
Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve.
Yields: 24 strawberries
Prep time: 5 minutes
Inactive prep time: 1 minute
Cook time: 0 minutes