Perfect chocolate covered strawberries
|40 g||chocolate — for drizzling|
|Robertson's food colouring — red|
Rinse the strawberries and dry thoroughly with paper towel. (The stalks can be left on.) Set aside.
Line a small baking tray with baking paper.
Melt the dipping chocolate in a small bowl, either in the microwave or in a bowl set over simmering water (see tips above).
Hold a strawberry gently at the stalk and dip into the smooth chocolate. Give the strawberry a twist to ensure that it is properly coated. Lift it out of the chocolate and give it a gently shake to allow any excess chocolate to drip off. Place the strawberry onto the baking paper. Repeat with the remaining strawberries. Allow to set before decorating.
Melt the drizzling chocolate. If you are using white chocolate add a drop of red food colouring to the melted chocolate to make it pink. Use a small piping bag or a spoon (see tips above) to drizzle the chocolate over the strawberries. Leave to set.
Enjoy on the same day, preferably immediately.
Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
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