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Health & Fitness

Chocolate Strawberries

Chocolate Strawberries

When hosting cocktail parties, there is always a need for desserts that are considered ‘finger food’. Dipped strawberries meet those requirements. They are not messy to eat, can be eaten without a fork, and are small enough to be eaten in one or two bites. Get creative with the toppings and the different types of chocolate. I found a citrus sugar recipe on Epicurious that is wonderful for the strawberries. With a variety of toppings the presentation always comes out stunning.

 

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Chocolate Strawberries

2lbs. of strawberries

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6 oz of white chocolate, chopped

6 oz of milk chocolate, chopped

1/3 sliced almonds, toasted

¼ cup sugar

1 t lemon zest

1 t orange zest

 

Place a sheet of parchment paper or wax paper on two rimmed sheet pans. Set up two double boilers. I use a metal bowl sitting on top of a medium sauce pan with about an inch of water in the pan. Do not let the water touch the bowl. Bring the water to a simmer. Add the white chocolate to one double boiler and when ready for the second batch add the milk chocolate to the other double boiler. Stir until the chocolate has melted and remove from heat. Have your toppings ready on the side. Pinch the toasted almonds until they are finely crushed. Place the almonds in a small bowl. Make the citrus sugar by pinching the sugar with both zests and set aside in a small bowl. Dip the strawberry two thirds of the way into the chocolate then dip the strawberry into either the crushed almonds or the citrus sugar and place on the parchment lined sheet pan. Make some of the chocolate strawberries without almonds and citrus sugar so there is more of a variety for your presentation. Refrigerate the chocolate strawberries for 30 minutes until the chocolate is set. Arrange the strawberries on a platter and serve.

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