The problem with being a food blogger is that you can’t blog about a special Mother’s Day treat without your mom finding out. My mom has always been my most loyal reader; no doubt she will see this post and my surprise will be ruined. But what can I do? I can’t keep an idea like this to myself. It’s too good not to share.
Remember in elementary school when you used to make those messy, colorful Mother’s Day cards with glue and glitter and macaroni? Remember how your mom’s eyes lit up when you gave her those tissue paper flowers with pipe cleaner stems? Moms always appreciate it when you make them something from the heart. What mother wouldn’t love to receive a gorgeous box of homemade chocolate dipped strawberries for Mother’s Day? The grocery stores and farmer’s markets are teeming with luscious red berries this month; you can even buy the extra large long stemmed berries for a few dollars more. In some stores, a dozen chocolate dipped strawberries will cost you up to $50. No need to spend the money when you can make them at home for a quarter of the price!
I’ve given three options for decorating your strawberries below– plain chocolate, drizzled with white chocolate, and dipped in nuts– but who says you need to stop there? You can dip them in candy sprinkles, chocolate chips or chocolate cookie crumbles. For foodie moms, sprinkle dark chocolate strawberries with a few flakes of sea salt for a sweet and salty effect. Use a higher quality chocolate for the best flavor. To make dairy free, pareve, vegan strawberries, use dairy free chocolate for dipping. There are many delicious possibilities!
Happy Mother’s Day! And Mom, if you’re reading this, sorry I ruined the surprise. At least you know you have something to look forward to this weekend.
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- 1 lb large ripe strawberries (long stems are best)
- 1/2 lb (8 oz) chopped chocolate or chocolate chips - milk, semi sweet or dark
- 1/4 lb (4 oz) white chocolate (optional)
- 1 cup chopped nuts - pecans or almonds (optional)
- Rinse the berries well and pat dry (make sure they're completely dry with no drops of water present). Line a baking sheet with parchment or wax paper, or nonstick foil.
- Melt your chocolate. If you are using both dark and white chocolate, you will need to melt the two separately. The chocolate melts best with indirect heat-- I use a double boiler pan. If you don't have a double boiler, simmer 2 inches of water in a saucepan, then place a heat-safe bowl in the water and melt the chocolate in the bowl.
- Alternatively, you can microwave the chocolate on 50% power power for 2 minutes (or until melted), stirring once halfway through cooking. At the end of cooking, stir-- if the chocolate is not melted smooth, continue to microwave in 15 second increments till fully melted.
- Once your chocolate is melted, you're ready to decorate. Assemble your parchment lined baking sheet, melted chocolate, and chopped nuts, if using.
- Dip the strawberries one by one into the melted chocolate, coating them 1/2 to 3/4 of the way up. Lift and twist the strawberry as you pull it out of the chocolate, letting the excess drip back into the bowl.
- If you don't plan to dip the strawberries in chopped nuts, place the dipped strawberries onto the parchment. Do not move or touch them once you've set them down, or you will disturb the lovely chocolate shell.
- If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment.
- After dipping the strawberries in chocolate, if you want to drizzle them with white chocolate, pour the melted white chocolate into the corner of a plastic zipper bag and seal. Cut a very small tip off the corner of the bag.
- Gently squeeze the white chocolate through the hole in the corner, drizzling the chocolate in a thin stream on top of the chocolate dipped berries, moving your hand to create artistic squiggles.
- Once your strawberries are decorated, place them in the refrigerator for about 30 minutes till the chocolate sets.
- You can serve the chocolate strawberries chilled or at room temperature. Chilled strawberries will have a nice crunch to the chocolate-- room temp will make the chocolate a bit softer to bite through. Place them in a pretty tissue-lined box for gift giving, if desired.