We don’t really do much to celebrate Valentines day, we’ve been married for so long that we try to have date nights that are special to us whenever we get the opportunity. But it’s nice to have a special little something to share that I don’t make everyday.
Chocolate covered strawberries seem like the ultimate romantic dessert to share. You see it in movies all the time, two unbelievably beautiful people laying in bed feeding strawberries to each other. Well we might fit that scenario anymore at our age but it’s still nice to put a little effort into keeping the romance alive.
I wanted to put a little spin on the typical version, it’s probably pretty obvious by now that I love fresh herbs. I use them in dishes both savory and sweet and love to put them into beverages and bake them into cookies. I’ve never made herb sugars before but they are super easy and add a huge punch of flavor with minimal effort. If you aren’t into basil, you could substitute some citrus zest instead. This recipe will yield some leftover sugar but you can use the excess sprinkled on top of cantaloupe or watermelon or stirred into some lemonade or iced tea. So I hope that however you decide to celebrate the holiday you take the time to show your significant other that they matter to you and spend some quality time together.
- ¼ cup granulated sugar
- ¼ cup fresh packed basil
- 6 ounces high quality white chocolate, chopped
- 1 tablespoon coconut oil
- 16 large ripe strawberries
- Place the basil and sugar in the bowl of a food processor and pulse until the basil is finely ground and the mixture is well combined.
- Line a baking sheet with parchment paper. Stir chocolate and coconut oil in a small bowl set over a saucepan of barely simmering water until melted and smooth. Remove the bowl from the water bath.
- Holding 1 strawberry by the stem end, dip ⅔ of berry into chocolate; shake excess back into bowl. Turn berry dipped end up and sprinkle with the basil sugar. Place on prepared sheet. Repeat with remaining berries, chocolate, and sugar. Chill in the refrigerator until the chocolate sets, about 30 minutes.