Chocolate dipped Strawberries are so easy to make. Yet I see them being sold for a fortune all over the place. I love this time of year because the strawberries are so huge down here in California, and you can get them for next to nothing. $0.99 for a huge tub of them. There is rarely a day that goes by that they are not in something I make, or at least serve them on the side at breakfast or lunch. You only need 3 ingredients for basic chocolate dipped strawberries. 4 if you are going for the kind with the white chocolate drizzle. If you have a microwave, Chocolate Chips, Strawberries and Crisco, you are not far away from having great Chocolate dipped Strawberries.
Gluten Free Chocolate dipped Strawberries
one 12 ounce bag Chocolate Chips -or- 12 ounces high quality semi sweet chocolate
1 1/2 tablespoons shortening (according to celiac.com crisco is glutenfree)
1 pound fresh strawberries with leaves
Rinse and tap dry your fresh ripe strawberries.
Insert toothpicks into the tops of the strawberries.
In a small microwave proof dish add the chocolate and shortening. Microwave on 50% power for 3 minutes, take out and stir and do another minute on 50% power. Take out immediately and stir constantly until smooth.
Holding Strawberries by the toothpicks, dip the strawberries into the chocolate mixture.
Place on a flat surface covered in parchment paper to cool.
Once cool you can eat, or you can drizzle melted white chocolate on top.
Here is a recent picture of my Celiac daughter Taylor celebrating her birthday with gluten free strawberry cupcakes and chocolate dipped strawberries.
These look lovely! I'm going to try them subbing a little unrefined coconut oil for the Crisco, because I'm kind of addicted to the extra coconutty flavor it gives to things right now. Have you tried stuffing the strawberries with "cheesecake" (it's all over pinterest - mix of cream cheese, sugar, vanilla, lemon)? My husband loves them - I haven't found a good GF graham cracker substitute so we just dip the tops in mini chocolate chips, or your chocolate coating here would make them look really professional too.ReplyDelete
Hi SachitaBean! Yes, I have made the cheesecake stuffed strawberries, I use kinnikinnick gf graham cracker crumbs and they are scrumptious! One of these days I will do a post on them, the reason I haven't is because it is already everywhere, but I am pretty sure my gf readers would still like to see a gf version of them. Using Coconut oil is a good idea! I will have to try that, much healthier! Thanks for the tip!ReplyDelete
All there is to say is YUMMY!!!ReplyDelete
Hooray for these beautiful treats! I've got to ask you--how do you store your strawberries? Living in Orange County, I do find an abundance of strawberries around and for cheap, yay. However... they go bad on me really quickly and that really bums me out :-(ReplyDelete
Also, what's the purpose of the Crisco in the chocolate? I think that's interesting and it probably has something to do with the chocolate hardening? Or, to prevent it from slipping off the strawberry?
Hi Hester! I just keep my fruit in a fruit bowl on the counter. You are right that you have to use them usually within 2 days living here in California. I find the fridge takes the flavor out of them so I like them sweet and plump and room temperature. I usually make them the day I buy them.ReplyDelete
The Crisco helps thin out the chocolate enough to dip the strawberries in, and then it hardens fine. I find that any dairy (milk, cream, butter) that people use to thin... also makes the chocolate clump up too fast.
They look so tempting!! Looking at all things chocolate when you haven't had breakfast is cruel.ReplyDelete
When I first started my blog... I was crazy about making these. You just reminded me how good they are... I must get some strawberries soon. :) They look gorgeous. :)ReplyDelete