photo by Baby Kato
- Ready In:
- 1hr 15mins
- 4 ounces semisweet chocolate, finely chopped
- 2 teaspoons vegetable oil
- 6 ounces white chocolate, finely chopped
- 2 pints strawberries, with stems (or)
- 3 cups fresh pineapple chunks (or)
- 36 fresh kiwi fruit slices (or)
- 36 dried apricot halves (or a combination of all three fruits)
- finely chopped almonds, for garnish (or pistachios)
- Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
- Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
- Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).
Questions & Replies
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My husband made these with my granddaughter and two of her young friends, they used strawberries, milk chocolate and sprinkles on their versions. They all had a lot of fun making these tasty treats. The four of them decided that they were yummy and were quickly eaten. They were very proud of their decorating jobs. Thanks for sharing my friend, Made for Sweet December 2014.
This has to got to be the simplest way to make chocolate covered strawberries in the world! I made these Easter morning for our brunch. I only used the semi-sweet chocolate (no white chocolate, but I will next time when I actually have more time). And I didn't use any crushed nuts... they don"t need them. I lined my sheet tray with wax paper, rather than aluminum foil, and they did not stick at all after chilling (which I did on the front porch... only 45* here on Easter). I would definately recommend this recipe, and play with it to your liking. Soooo easy! (And if you really think about it... imagine how much you would spend to get a platter of chocolate covered fruits from a grocery store?!) Thank you for a wonderful idea. (Made for PRMR - Spring 2013)