Nothing says “I love you” like a chocolate covered strawberry or a mug-full of hot chocolate with fresh whipped cream on top. Dipping-chocolate can be found in the baker’s section of the grocery store, at a candy supply outlet, or you can melt bagged chocolate chips. To melt chocolate: Add the chocolate chips to a Pyrex bowl and place over a water bath (a large pot with simmering water) on low to medium heat while continually whisking.
How to Dip the Strawberries:
How to Make Fresh Whipped Cream:
- Make sure the strawberry is dry before you dip it. Hold the strawberry by its hull and dip it into the chocolate (about 3/4 of each berry should be covered with chocolate leaving 1/4 of the berry showing for color).
- Let the excess chocolate drip off. Use toppings for the chocolate dipped strawberries such as shredded coconut, chopped nuts, or sprinkles.
- Place the wet berry over the topping bowl, sprinkle bits of the topping over the berry.
- Place the berry on a baking sheet lined with wax or parchment paper to dry.
- Eat the berries within one day. A strawberry is mostly water, so putting it into the refrigerator will cause humidity to accumulate on chocolate, resulting in soggy berries.
Tip: place your steel or metal mixing bowl and mixing attachment(s) in the freezer for a few minutes. You can also use a hand-mixer.
- Use 1 cup heavy whipping cream (get fresh from a dairy farm if at all possible)
- 2 Tablespoons of sugar
- ½ Teaspoon pure vanilla extract
- Whip all ingredients in an electric mixer for 3 minutes or until soft peaks form.
- When ready to eat your strawberries, add a spoonful of whipped cream to them.
- Serve hot chocolate brimming with the fresh whipped cream!