Fruit dipped in chocolate is a great treat any day of the year (I served these at the end of a meal recently and one guest levitated off of her seat with glee), but chocolate covered strawberries have become synonymous with Valentines Day.
In fact, Valentines Day has presented itself as the perfect opportunity to make this marbled version of the classic chocolate dipped confection. These pretty little bites are easy to prepare and a great project to do with kids too!
To assemble, simply melt good quality white chocolate gently over a double boiler (if the water temperature is too high, the chocolate will seize, so heat on low) until it is silky and smooth.
Chocolate chips can be used in this recipe but if you can get your hands on a good quality block or bar of chocolate they will be that much better. Since these only contain three ingredients, the better the quality of strawberries and chocolate, the better they will taste.
Melt semisweet or dark chocolate in another bowl then use a spatula to drizzle lines of dark chocolate on top of white. The design need not be perfect, as the excitement of this project is the outcome of each berries original design.
Make sure to wash each strawberry with a damp paper towel and thoroughly dry each strawberry before dipping them. These are best the day they are made, but can be stored in the refrigerator overnight. I like them at room temperature so pull them out 10-15 minutes before serving.
Whether you share these with an intimate companion, a close friend, or yourself, these beautifully marbled chocolate covered strawberries are a uniquely delicious take on the traditional chocolate dipped fruit.
Click here to watch a quick video of how to make these sweet treats at home!
Marbled Chocolate Covered Strawberries
Recipe may be easily doubled
1 pint fresh strawberries, washed and thoroughly dried, stems in tact
8 oz Valrhona or other good quality white chocolate, chopped (or chocolate chips)
2 oz Valrhona or other good quality semisweet or dark chocolate, chopped (or chocolate chips)
To clean strawberries, take a damp paper towel and delicately brush off any debris from the outside of the berry. Place the strawberries in a single layer on a few paper towels to keep them dry. Fit a sheet of parchment or waxed paper onto another rimmed baking sheet.
Place a saucepan with 1″ of water on the stovetop over low heat, then place the glass bowl filled with the white chocolate over the saucepan. The bowl should not be in contact with the water. Stir the chocolate occasionally until melted and smooth. Lift bowl from saucepan and remove any condensation from the bottom of the bowl and place on counter top next to strawberries.
Heat dark chocolate over same saucepan of simmering water until melted. Use a spatula to drizzle a loose pattern of dark chocolate on top of the white chocolate. You will not use all of the dark chocolate. Pull the green leaves back and use them as a handle then dip a strawberry into the chocolate rotating it forward and back until entire strawberry is covered in a thin layer of chocolate. Look at both sides and place whichever side you like the best facing upwards on parchment paper.
Add more dark chocolate whenever it has nearly disappeared to continue the marbled effect of each berry. Once all the berries are covered in chocolate, place in the refrigerator for about 5 minutes for chocolate to set. These will look and taste the best when eaten the same day they were made but may be held up to 24 hours in the refrigerator.