The Chicagoist will be launching later but in the meantime please enjoy our archives.

Simple Cooking: Chocolate Covered Strawberries

By Caitlin Klein in Food on May 9, 2012 7:00PM

Your mom called. She's sick of your "hug coupons" and hastily purchased carnations. She wants you to show that you really care this Mother's Day, so give the poor woman a break and give her the gift of chocolate. And strawberries. They are very easy to make, and we'll show you how.

Chicagoist's Simple Chocolate Covered Strawberries

You’ll need:
1 container strawberries
12 oz. chocolate chips (semi-sweet, dark, or milk, you know your mama best)
Paper towels
Wax paper, parchment paper, or aluminum foil
Microwave-safe bowl

1. Rinse the strawberries. Lay out the paper towels in a double layer and line the strawberries to dry. It’s very important to have dry berries, or the chocolate won’t stick right. Let the berries dry for 30 minutes or more. They need to be DRY. While they’re drying, grasp the leaves at the top of the strawberry and pull them up - you need a handle to hold while you are dipping.

2. There are lots of tips out there for melting chocolate in a double boiler, but let’s do it in the microwave because it’s easier. Better living through technology or whatever. Place the chocolate chips in the microwave safe bowl (like a large Pyrex bowl) and put in the microwave for 90 seconds on half power. Remove and stir with the spatula. Return to the microwave and heat again for 30 seconds at a time, stopping to stir after every 30 seconds. Be careful not to scorch the chocolate with too much heating. Stop when the chocolate is smooth and glossy and no lumps remain. It is berry important during this stage to make sure that no water comes into contact with the chocolate. It will seize up and become a thick, sticky texture.

3. Line baking sheets with the wax paper, parchment paper, or aluminum foil. We tried all three of these, and they all work fine. One at a time, grasp each dry strawberry by the leaves and dip it into the chocolate. Use your fingers or the spatula to remove excess, so you have a thin layer coating each berry. Lay it on the paper to set.

4. When you’ve covered all the strawberries, set the baking sheets in the refrigerator. Allow the chocolate to set for at least an hour, but preferably up to 4 hours. Arrange your strawberries onto a tray, and try not to eat them all before you give them to your mom. Happy Mother’s Day!