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Chocolate-Covered Strawberries

5 from 2 votes
Servings 12 strawberries


  • 7 Harry & David Signature Chocolate Truffles
  • 1 dozen strawberries


  • Rinse the strawberries and dry them very well on paper towels.
  • Chop the truffles and place them in a heat-resistant bowl.
  • Pour enough water into a saucepan that it comes to about 2″ high. Make sure the bowl of truffles does not touch the water when it is placed on top of the saucepan; otherwise, this can result in scorched chocolate.
  • With the bowl of truffles on top of the saucepan, turn the heat to high.
  • Stir the truffles occasionally as they melt, keeping a close eye on the mixture. Turn off the heat when the water begins to boil or when half the truffles are mostly melted.
  • Continue to stir the truffles until they melt into a smooth mixture. This could take a few minutes, but the residual heat of the bowl will melt everything.
  • Holding the strawberries by their stems, dip each one — one at a time — on one side and then the other. This will create a “V" design on the berries.
  • Place each berry on a piece of wax paper and allow the chocolate to harden. You may need to let the berries rest in the fridge to completely harden the chocolate.
  • If you have any leftover melted chocolate, drizzle it over the berries in a swirled design once the first layer of chocolate has hardened.
  • Serve the berries within one day, storing them in the fridge until ready to eat.
Course: Dessert
Keyword: strawberries
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