Thursday, February 12, 2015

Dipped in Love

I have been seeing chocolate covered strawberries all over the place this week at different grocery stores in preparation for the big day Saturday.  And I always stop to look at them, drool over them and then I see the price tag.  I know it's a treat, and I am all for justifying an expensive chocolate indulgence, but the prices are so marked up for what they are, it made me think twice about buying them-(well, really more like five times because they just looked so good!)

But then I remembered I just bought strawberries at the store the night before, had melting chocolates on hand from a recent fondue night (yes, I believe fondue is a meal), and extra Valentine's themed sprinkles from making my something sweet popcorn snack.

So within fifteen minutes of preparation and decoration and only spending six dollars on the strawberries and sprinkles and already having the chocolate on hand (add another five dollars if you need to buy a new bag), you will have yourself close to two dozen, delicious chocolate covered strawberries.  They ended up saving me money without sacrificing the amazing taste.  These are easy to make the day before Valentine's Day so you can have them on hand for enjoying through out the day with the ones you love...or just for yourself-I won't judge ;)  Happy Valentine's Day!

Chocolate Covered Strawberries
  • 1 container of fresh strawberries, washed and dried
  • 1 12oz. package of dark melting chocolates
  • Sprinkles for decoration

~Wash and dry strawberries
~Melt dark chocolate according to the package (usually involves defrosting in the microwave for 30 second intervals and stirring in-between...the stirring is key!)
~Line a baking sheet with parchment or wax paper
~Once chocolate is melted, dip each strawberry in chocolate and place on baking sheet
~Dip about four strawberries and allow to cool for a few seconds before adding the sprinkles (they will melt otherwise)
~Once finished, allow the chocolate to harden by placing them in the refrigerator for 30-45 minutes
~Serve fresh or keep refrigerated for up to 24 hours