What’s better than the combination of chocolate and strawberries? Nothing, as far as I’m concerned, unless you add sprinkles! Chocolate covered strawberries are a delicious, festive treat that bring a smile to everyone’s faces. And when using dark chocolate and fresh strawberries, it can *almost* pass as a healthy treat! They are also incredibly easy and quick to make a bunch or just a few, which is why I have returned to them for a number of occasions.
PERFECT FOR MANY OCCASIONS
Chocolate covered strawberries can be a sweet gift for Valentine’s Day, but by mixing up the chocolate (dark, milk, white) and toppings (sprinkles, nuts, coconut, etc.) they are great for any age and all occasions. This is why I return to them over and over as a bite-size treat to brighten any day.
- Valentine’s Day
- Mother’s Day
- Kid’s birthday party
- Baby shower
- Bridal shower
- School class treats
- And of course, to brighten any day even when self quarantining!
BEST CHOCOLATE TO USE
Since there are basically two ingredients, try to get nice fresh strawberries and a good quality chocolate. My favorite is Guittard Semisweet wafers at 72% cacao I love this dark chocolate for everything from chocolate chip cookies to brownies, or (don’t judge) right out of the bag! And I use so much of it, I actually buy the Guittard 6.6 lb bag at a local cake store (remember, I said no judging)! You can also use a quality chocolate such as Ghirardelli Melting Wafers, or even chips if you are in a pinch. You have your pick between dark, light or white. Candy coating can be used for added color, but won’t taste quite as delicious as a good quality chocolate. But it’s the one my 6 year old always grabs first!
MELTING CHOCOLATE – DOUBLE BOILER VS. MICROWAVE
You can melt the chocolate in the microwave or in a double boiler on the stove top. I will admit that I am a bit of a baking/cooking snob, but I have to tell you that I fully prefer the microwave option and let me tell you why. First, or course, it is a lot easier than standing over a double boiler stirring constantly. Second, moisture can cause your chocolate to seize up so you have to be very careful with the condensation that accumulates on the bottom of the bowl. And third, you can do a small batch at a time in a small cup or mug which is the perfect size for dipping strawberries. This way you can have a mix of chocolates in one batch. And did I mention it’s A LOT easier?
STORING CHOCOLATE COVERED STRAWBERRIES
Chocolate covered strawberries, like most things, are best enjoyed the same day they are made. If you are planning to serve them for a special occasion,you can make them and store in the refrigerator overnight. For my daughter’s birthday party at a carrousel (vintage theme), I made them the night before and they were fine for the party mid-day. In time, the strawberries will start to soften and the chocolate will get a chalky color. Luckily, they are usually enjoyed immediately so you don’t have to worry about storing leftovers!
- Fresh Strawberries (with leaves on)
- Chocolate (Wafers or chopped pieces) – Approximately 4 oz for 10 large strawberries
- White chocolate (or colored candy coating)
- Toppings (sprinkles, chocolate flakes, etc.)
Step 1 – Wash Strawberries: Wash strawberries well with cold water. Blot and let dry completely.
Tip: This step is important as any moisture will keep the chocolate from sticking to the strawberries and also ruin your nice chocolate. I like to lay them out on an absorbent kitchen towel for at least an hour before I’m ready to dip them to ensure the chocolate will stick properly.
Step 2 – Melt Chocolate: Put chocolate in a microwave-safe bowl (I use the wafers and don’t bother chopping them in smaller pieces). I like to use a ceramic mug and fill it to about half way to make it easy to fully submerge the strawberry without wasting too much chocolate after the final dip. Heat on 50% power for 45 seconds. Check the consistency and stir thoroughly. Continue in 25 second increments, likely just one or maybe two more times depending on the power of your microwave.
Once you have large chunks (as shown), continue stirring and the residual heat will melt the chocolate to a smooth texture. Be careful not to overheat the chocolate or it will get a chalky color or even harden on you. If you take it slowly, heat in small increments and stir well, you won’t have any problems.
Note: you can also melt on a double boiler if you prefer.
Step 3 – Dip Strawberries: Hold strawberries by the stem and dip in chocolate. Shake off excess and lay on parchment or wax paper.
Step 4 – Decorate Strawberries:
Sprinkles: If coating in sprinkles, pour sprinkles in small shallow bowl or plate (saucer works well) and roll strawberry until coated. Place on parchment or wax paper to dry.
Contrasting chocolate drizzle: Let dipped strawberries harden for about 30 minutes on counter or 15 minutes in the refrigerator. Melt a small amount of chocolate as you did before and pour into the corner of a small plastic bag. Snip corner and drizzle over each strawberry. You can also do this with with a fork by dipping the fork in the chocolate and drizzling onto the strawberries.
I hope you try these easy and delicious chocolate covered strawberries for your next special occasion, or just because!