Gluten Free Recipes
So Easy, Even Dad and the Kids can do it: Chocolate Covered Strawberries
I don’t know about you, but in our area, restaurants are way too crowded on Mother’s Day, and I prefer to be at home with my family. Of course, the idea behind eating out is to give Mom a break from cooking, but there is another way to do that—let Dad and the kids cook!
Chocolate covered strawberries are a beautiful and delicious gluten-free dessert that most moms love, and they’re pretty easy to make. Dad and the kids should be able to handle this one. They might turn out a little messy looking, but that won’t matter. They’ll still be delicious, and it will be the love that went into making them that matters.
These strawberries can be made a day ahead and kept in the refrigerator.
Chocolate Covered Strawberries
- 6 ounces chocolate chips
- 1 Tablespoon shortening
- 16 ounces fresh strawberries, refrigerated
1. Leaving the stems on the strawberries, wash and drain them. Then dry each one individually, and set it aside to be dipped.
2. Melt the chocolate chips and shortening in the microwave according to instructions on the chocolate chip package.
3. Line a baking sheet with waxed paper or parchment paper.
4. Grab the top of a strawberry and dip it in the chocolate. Roll it around so that the chocolate covers most of the strawberry.
5. Allow the chocolate to drip off, then place is on the lined baking sheet. Repeat with all the strawberries.
6. Place the baking sheet in the refrigerator for about an hour or in the freezer for 5 minutes until the chocolate is hardened.
Note: When the chocolate is very hot, it is thin and less sticks to the strawberries. If the chocolate is too cool, it is more difficult to coat the strawberries and the surface is not as smooth. Start with the chocolate pretty hot then let it cool down if too much is running off. If it cools too much while dipping, microwave briefly to thin it.