This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc.
| Prep Time: | 15m |
| Ready in: | 15m |
| Yield: | 3 cups |
| Ingredients | |
| 16 ounces milk chocolate chips 2 tablespoons shortening 1 pound fresh strawberries with leaves | |
- Insert toothpicks into the tops of the strawberries.
- In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
- Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
| Nutrition Information Servings Per Recipe: 24 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 107 cal | Total Fat: | 6.4 g | Cholesterol: | 0 mg | |||
| Sodium: | 13 mg | Carbohydrates: | 13.2 g | Fiber: | 0.4 g | |||
| Protein: | 1.4 g | |||||||
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