Happy Valentine’s Day! It’s a beautiful, sunny morning here in London and my man is still asleep so I’m sneaking around doing some last minute surprises. I have a few tricks up my sleeve for our first married V-Day {red velvet pancakes in bed! at-home massage via UrbanMassage!} and tonight we’re heading out to dinner at The Ledbury.
If you’re looking for an easy sweet to enjoy, a perfect choice is chocolate-covered strawberries. I made them last night to kick off our weekend, and they were so simple and delicious.
A fun fact about chocolate: in the late 1800s, the Swiss (no surprise) were the first to develop processes for making solid chocolate candy and the process hasn’t changed much since then. Why mess with a good thing?
Chocolate-Covered Strawberries
Melting chocolate {I used Valrhona}
10-12 ripe strawberries
Sprinkles
Wash your strawberries and pat dry, then place wax paper onto a baking sheet. (Trick: if the wax paper keeps rolling, just spray some baking spray onto the sheet, and then put down the wax paper. Ta da!) Set both aside.
Cut 6-8 small pieces of chocolate off the melting bar (to make it easier to melt) and place into a small sauce pan on low heat. Stir constantly for about five minutes until completely melted. Dip the strawberries into the melted chocolate till mostly covered. Place onto the wax paper-covered baking sheet. Put on sprinkles immediately so chocolate doesn’t start to harden. Repeat for each berry.
Once all the dipping is done, let the strawberries sit out on the baking sheet for as little as one hour and as many as 3-4 before consuming (if same day!). If you’re waiting to give, after they’ve cooled and hardened, place into a lock-tight container and into the refrigerator.
After an easy Friday night dinner, we poured some wine while watching The Good Wife {obsessed}, and tucked right into these.
My handsome man sampling the strawbs — he approved.
