Chocolate Covered Strawberries Recipe
Easy 3-ingredient chocolate covered strawberries are a tasty treat or thoughtful homemade gift for Valentine's Day, Mother's Day, or any special occasion!
Servings 36 pieces
Calories 107kcal
Equipment
- Glass bowl or double boiler
- Parchment paper
Ingredients
- 2 pounds strawberries fresh, stem attached (900g)
- 12 ounces dark chocolate (or bittersweet, semi-sweet, milk chocolate) (340g)
- 10 ounces white chocolate or white candy melts (284g)
Instructions
- Wash and carefully pat dry your strawberries.
- Melt your batches of chocolate in a double boiler by placing each chocolate in a heat-proof bowl and setting it over a small pot with an inch or two of simmering water. You can also use a microwave to melt the chocolate. Heat it at 50% power in 30-second intervals, stirring in between, until fully melted.
- Dip each strawberry in chocolate. Place each strawberry on parchment paper to set. If you want to add any toppings, sprinkle them while the chocolate is still wet.
- For added decoration, add a contrasting color of chocolate to a piping bag, snip off the tip, and pipe over the dipped part of the strawberry to create stripes.
- Set aside to let the chocolate harden, or place them in the refrigerator for 15 minutes to firm up quickly.
Video
Notes
- Keep the stem and leaves intact. Leaving them on gives you a better grip to dip the strawberries into the chocolate and also makes a pretty presentation. Removing the tops of the strawberries can also cause the strawberries to lose tasty juices and shorten their freshness.
- Clean and dry strawberries well. Chocolate and water don't mix well! Make sure the strawberries are as dry as possible after you wash them before starting the chocolate-dipping process so the chocolate sticks.
- Use the right vessel for dipping. I like to pour the melted chocolate into an 8-ounce cup for dipping the strawberries. You can also use a small bowl, but make sure it has sufficient depth. You want to be able to easily dunk the strawberries straight into the chocolate so they are submerged just up to the stem for a neat, even coating.
- Use a toothpick to help with dipping. If the strawberry leaves are small or brittle, insert a toothpick in the top of the strawberry to use as a handle for dipping.
- Strategically place strawberries on the baking sheet. Leave a little room between each strawberry so they don't stick together as the chocolate sets, and any toppings you use to decorate the strawberries stay on the intended berries.
- Refrigerate the chocolate-covered strawberries to help set the chocolate. Depending on the temperature of your kitchen, it may take the chocolate a while to set at room temperature. To speed up the process, place the baking sheet of chocolate covered strawberries in the refrigerator for 10 to 15 minutes.
- Make the perfect gift box! Package up chocolate dipped strawberries by placing each one on a pretty paper cupcake liner and setting them in a tin or box. They go perfectly with cake pops and chocolate truffles if you want to make a treat assortment!
Nutrition
Serving: 1strawberry | Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 9mg | Potassium: 129mg | Fiber: 2g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 15mg | Calcium: 27mg | Iron: 1mg