Lighter Chocolate Covered Strawberries

From: yamakarasu

On May 18, 2008

I always used butter for my chocolate covered strawberries, so this was a nice change and so quick to put together! I used mint chocolate chips and they worked wonderfully, and the mintiness is just as refreshing as the strawberry! The chocolate didn't come out glossy for me, but I think that just depends on the chocolate. (I think my chips were a little older anyway) Still very pretty and very tasty! Thanks!

From: Chef #735612

On Jan 21, 2008

And if you watch what chocolate you buy this recipe is dairy-free and vegan friendly!

From: * Pamela *

On Jun 6, 2005

oh Yum! For the milk chocolate I used some leftover milk chocolate Easter eggs--those mesh bags with the eggs wrapped in tin foil were only 20 cents after Easter!! Instead of a double boiler, I let the chocolate melt slowly in a ramekin in my oven at 150 degrees. I then added the oil and mixed it well. thanks for posting this recipe, it was a real treat!

From: Lennie

On May 22, 2005

You don't expect something so simple and straightforward to be so good, but boy, these babies are wonderful! I've dipped strawberries before, but never using dark chocolate chips and never adding canola oil to the melting chocolate. The dark chocolate richness and sweetness contrasts so well with the sweet-tart berries (I used Hershey's Special Dark chips) and the oil does add a noticeable gloss to the finish, without contributing to the taste at all (in other words, these are definitely not "oily"). I was able to dip more strawberries in the melted chocolate than the recipe states (a bonus!), and I also found these set up in the fridge (I placed them on a wax-paper-lined plate after dipping) VERY quickly, making these ideal for a last-minute quickie dessert. Now, I just have to wait for a potluck invitation so I can make some more of these!