Small Batch:
2 pints Strawberries, room temp
6-ounce package milk chocolate chips
6-ounce package semi-sweet chocolate chips
2 tablespoons shortening
Large Batch:
1/2 case Strawberries, room temp.
11 1/2 -ounce package milk chocolate chips
11 1/2 - ounce package semi-sweet chocolate chips
4 tablespoons shortening
Rinse berries and let dry on paper towels for a couple of hours until they're completely dry. Line bottom of baking sheet with waxed paper and place in freezer. Melt chocolate chips in double boiler and stir in shortening until smooth. Remove baking sheet from freezer. Hold each berry by stem and dip in chocolate to cover about two-thirds of the berry. Place berries on baking sheet. Let berries stand at room temperature to harden for at least an hour. Eat within 24 hours. Never refrigerate!
For a fun variation, roll berries in colored sprinkles after dipping in chocolate. Fun for kids!!
4 comments:
Yummmmm!
Ok we need to make those Mother's Day weekend!! One of my favs...
The directions say not to refrigerate... but we did and they were fine, i actually prefer them cold... i think strawberries loose a little of their 'fresh taste' once you refrigerate them... like tomatoes.
Those look super duper yummy! We'll have to try them out! Oh, and I love your flower headbands, so cute! Hope you guys are doing well, and are all settled in your new home!
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