Chocolate-Dipped Strawberries
These candy treats are the famous confection from Lammes Candies in Austin. From Lori Grossman's article about Lammes Candies (chocolate strawberries).
- 1/2 pound best-quality bittersweet, milk, or white chocolate, coarsely chopped
- 2 pints large stem-on strawberries, wiped clean with paper towels and well-chilled
- Line a large baking sheet with parchment paper or waxed paper.
- In a medium saucepan, bring 2 inches of water to a bare simmer. Place the chocolate in a stainless-steel bowl big enough to rest on top of the saucepan and set it over the pan, making sure it doesn't touch the water. Heat, whisking occasionally, until most of the chocolate is melted. Remove from the heat and whisk until smooth.
- Hold a berry by its stem and dip three-fourths of it into the melted chocolate letting the excess drip back into the bowl. Then place the dipped berry on the prepared baking sheet. Repeat with the remaining strawberries, working quickly. Place the baking sheet immediately into the refrigerator and chill until the chocolate is firm, about 1 hour or up to 8 hours.
- Makes 16 to 20 dipped strawberries.
Note: Strawberry Dipping Tips - Your refrigerator is integral to the success of this recipe. The berries must be well-chilled when dipped into the chocolate, so that the chocolate will set up quickly without streaking. The dipped berries must then be immediately refrigerated until serving. Instead of washing them in water, wipe the strawberries clean with paper towels.
The smallest droplet of water on the berries will cause the chocolate to seize up. Chocolate-dipped strawberries should be served the same day they're dipped. If you keep them longer, the fruit may begin to deteriorate. Serve with a glass of bubbly champagne.
Ready in: 8 Hrs