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Gluten Free Chocolate Covered Strawberries

With Valentine’s Day fast approaching, I thought you’d enjoy this easy recipe for gluten free chocolate covered strawberries. You surely can save quite a bit of money making them yourself, and there is so many different and fun ways to decorate and display them. The only things you’ll need for this recipe are strawberries and your favorite gluten free chocolate. It doesn’t matter if it is milk chocolate or dark…whatever you enjoy eating. This can be made with chocolate morsels, but you’ll need to add heavy whipping cream as directed in my Gluten Free Chocolate Truffles recipe. Meanwhile, the method below is fast and easy, though a bit more costly. Either way, they’re delicious!

Gluten Free Chocolate Covered Strawberries

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Yield: Appx. 17 strawberries

Gluten Free Chocolate Covered Strawberries

An easy gluten free chocolate covered strawberry recipe perfect for Valentine's Day, anniversaries, birthdays, Mother's Day, and parties.

Ingredients:

  • 1/2 lb. ripe (but not overly ripe) strawberries, washed and dried on paper towels
  • 8 oz. gluten free chocolate (or morsels + 1 Tablespoon oil or shortening); chopped (Dagoba is my brand of choice.)

Instructions:

  1. Line a baking pan with parchment paper; set aside; or find a piece of styrofoam. The ones that are used in flower arrangements will do.
  2. In a small heat-proof bowl or in a double boiler over a pan of slow boiling water, add chocolate (if using oil/shortening, add it first and heat); stir until chocolate is almost melted. When there are a few pieces left that are not melted, remove from heat; stir until fully melted. Allow to cool until your finger does not burn when the chocolate is touched.
  3. Holding the stem or by inserting wooden skewers, dip each strawberry in the chocolate as far you desire; turn the strawberry as you are removing it from the chocolate to create a swirling motion. This will prevent a long stream of chocolate from forming at the tip of the strawberry. Either place the strawberries on the parchment paper, or place skewer or toothpick into a styrofoam mold; repeat until all strawberries or chocolate is used up.
  4. As an option, once the chocolate begins to set you may drizzle the tops with melted white chocolate, if desired. Just criss-cross back and forth, using a piping bag fitted with a small tip, or drizzle it from a spoon. Note: melt white chocolate on a low temperature.
  5. Place the baking sheet in the refrigerator to chill.

Tips

Ensure your strawberries are very dry, or the chocolate will not stick to it.

Adding shortening makes the strawberries a bit shiny without having to go through all of the trouble of tempering the chocolate. If you're not familiar with tempering chocolate it still may not turn out shiny. See instructions on how to temper chocolate at http://allrecipes.com/howto/tempering-chocolate/

Use a small enough bowl. If your bowl is too large it is best to double the chocolate amount in order to dip the strawberries in deep enough.

If you do not have styrofoam, another option is to use long skewers and stand them up in a tall glass, preferably weighted down with something inside.

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