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If you’re on Pinterest, you’ve probably already seen this idea. I’ve been seeing it circulate for a while now, and finally decided to try it out. YUM! Usually if we have strawberries in the house I like to melt down some chocolate chips and add some cream and go fondue style. It feels fancy, but it literally takes SECONDS to make, and it is DE-VINE. Chocolate covered berries are pretty simple, too. If you don’t want to mess with tempering chocolate, just use those “easy melt” chocolate wafers that they sell down the baking aisle, or just use plain ‘ol chocolate chips. If your berries are already cold from being in the fridge, the melted chocolate hardens quickly and you have yourself a quick and gourmet snack! So anyway, on to the recipe.
Wash your berries ahead of time. They need to be completely dry in order to dip them in chocolate, so it’s best to wash them a while before you do the dipping. I find it easiest to rinse them in the sink, and then set them on paper towels on a plate and put them back in the fridge for a few hours or overnight. It’s really important for them to be dry because even a small drop of water can make your entire bowl of chocolate seize up!
Prep your cheesecake filling according to the recipe. You don’t need much filling, if you halve the recipe, you should still have some leftover.
This is my FAVORITE no bake cheesecake recipe. I’ve been using it for a while and I love it. The best thing? I can whip it up anytime I have a craving. All you really need is cream cheese, powdered sugar, and vanilla. Or if you’re feeling really creative, add some flavored coffee creamer, or melted chocolate.
Cut off the tips of your berries and make a cone shaped hole in the berry with your knife. Fill an icing bag with your cheesecake filling and fit it with a tip (or if you know how to make a parchment bag, clean up is a snap!) Fill each berry with the cheesecake.
Melt your chocolate in the microwave in 15-30 second increments. It’s important to not overheat the chocolate. It should feel just slightly warm to the touch, 90-some degrees. If you heat it too much you can ruin the tempering and it will get that nasty white film on it, not to mention it won’t have that nice snap when you bite into it.
Dip each berry into the melted chocolate, shake off the excess, and lay the berry on a sheet of wax or parchment paper. Store your berries in the fridge until the chocolate is set, and then enjoy! If your berries are cold to start with, the chocolate takes next to no time to set.
When all was said and done, I had some cheesecake filling and some melted chocolate leftover. I mixed the two to make chocolate no bake cheesecake. It’s sitting in the fridge, just waiting for my next craving.
Tags: Baking, cheesecake, chocolate, Strawberries
