I made these chocolate covered strawberries for a big family BBQ last weekend. Since my kitchen at home is currently undergoing renovations and didn't have the new oven installed yet, I was limited in what I could make for dessert for all of our guests. I decided to get a little creative with the basket of strawberries in the fridge and other random baking ingredients I found. I've called these "gourmet" because they go a little beyond the basic chocolate covered strawberries and use fun coatings like shredded coconut and slivered almonds. They are super easy and quick to make, and perfect finger-food for summer gatherings.
*Note: I haven't included measurements because it will depend on how many strawberries you are making, so just use whatever amounts you need to cover your strawberries
Fresh strawberries, washed and dried
Milk chocolate (I used milk chocolate chips)
Coatings: sweetened shredded coconut (toasting optional), crushed slivered almonds - Feel free to get creative and try out other coatings, just crush them into smallish crumbs so they stick onto the chocolate
Three variations: Coconut, almond, and regular chocolate
Line some large baking sheets or a platter with wax paper. Set aside.
Pour the shredded coconut and slivered almonds into two separate shallow bowls or large plates. Be sure that the almonds have been lightly crushed so there are smaller and larger slivers. Set aside.
In a double boiler over medium heat, melt the chocolate until smooth. Alternatively you could melt your chocolate in a microwave-safe bowl in the microwave - just be sure to only microwave the chocolate for 30 seconds at a time, then stir and check it after each 30 seconds so you don't burn it. Don't microwave it all at once because it will harden as it cools and you don't want to have to reheat a huge amount every time.
Hold each strawberry firmly by the leaves and dip into the melted chocolate. You may find it easier to use a small spoon to evenly cover the strawberry with chocolate. Immediately roll the chocolate covered strawberry into either the coconut or almonds until it is evenly coated. Place the strawberry onto the wax paper covered baking sheets. Repeat this process with the remaining strawberries.
Place the covered strawberries in the refrigerator for up to one hour, until the chocolate hardens. Arrange on a serving platter and serve. Keep leftovers refrigerated.
*Recipe by Brooke McMillan