Maria's recipe is listed below, but I will tell you how I made mine
CHOCOLATE COVERED STRAWBERRIES
48 large strawberries with leaves still attached
2 bags (12 ounces) Hershey® or Nestle® chocolate chips
2 teaspoons vegetable oil
Wipe the strawberries off with a paper towel, but do not wash them. Keep the stems and leaves attached. Fill the bottom of a double boiler with hot water. Place the chocolate and vegetable oil in the top of a double boiler, and melt the chocolate pieces and the vegetable oil together, (making sure that the water does not boil but just gets hot and simmers.) When the chocolate is completely melted, dip each strawberry into the chocolate and place into a Reynolds™ mini size foil baking cup (mini cupcake holder) and place on a cookie sheet. Place in the refrigerator until the chocolate hardens and strawberries are chilled. This can be done a day in advance.
Here are the ingredients for the Chocolate Covered Strawberries, but there is one correction, and I will explain it later. You will substitute vegetable oil (2 teaspoons) for the butter
You will also need the following:
Line two cookie sheets with waxed paper
Today, I used two containers of strawberries, (1) 12 ounce bag of mini chocolate chips, 2 teaspoons of vegetable oil, and various toppings. Note: The first time you do this you may want to have a few extra bags of chocolate chips around in case you have a problem melting them.
Decide if you are going to dip the strawberries in anything except the chocolate. If you are, set out the number of bowls to equal the number of toppingd you are going to dip the strawberries in. Today, I decided to do mini chocolate chips, crushed Tahiti cookies, chopped cashews, Heath bar bits, and coconut.
Place whatever doesn't need any additional crushing, chopping, etc into their bowls. Then crush or chop away.
I put the Tahiti cookies in a sandwich bag, and lightly tap with with a meat mallet
Don't make them too fine
I did the same thing with the cashews
Place the chocolate chips into a microwave safe container and add the oil (you will see in the pictures that I added butter.
The first batch of chocolate seized (which means it hardened and had to be thrown away.
This was due to the butter, so I went back to Maria's recipe and
substituted the vegetable oil.
I did my chocolate in the microwave, but you can use the double boiler.
Microwave the chocolate for about 45 seconds, and check it.
It may not look melted, but stir it. If should start to loosen immediately.
If it didn't, then microwave another 15 seconds, and check again.
Microwave in 15 second intervals. It shouldn't take more than a 1 minute - 1 1/2 minutes
Line everything up so you can work quickly
Dip the strawberry into the chocolate
and then into the desired topping
Place on the waxed paper lined cookie sheet
Repeat until all strawberries are done
Refrigerate until firm then
Place into the Reynolds mini size foil baking cups
Arrange beautifully on a platter before serving...Bet you can't eat just one!!!