Chocolate covered strawberries are a scenographic and easy dessert to make. More than a recipe, it’s an idea to make something last minute. It takes about 15 minutes to make them, no baking, 1 hour at room temperature until they are completely dry.
Chocolate Covered Strawberries
Three little words can make me happy: chocolate-covered strawberries. Those red, heart-shaped fruits, that melted chocolate, together in one sweet, scrumptious bite.
Cost: $$
Ingredients
- 6 ounces semisweet chocolate chips
- 3 ounces white chocolate chips
- 1 pound strawberries stems attached
Instructions
- Start by washing the strawberries and then drying them very well.
- Put the semisweet and white chocolate chips into two separate heatproof medium bowls. Fill two medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolate chips in microwaveable bowls at half power, for 30 seconds intervals, removing and stirring at each 30 second interval, until melted.)
- Once the chocolate chips are melted and smooth, remove from the heat. Line a sheet pan with parchment paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries.
- For a white chocolate drizzled strawberry, dip a fork in the melted white chocolate and drizzle the white chocolate over the dipped strawberries. Chill the strawberries until the chocolate sets, about 30 minutes.
Tips
- Arrange these chocolate coveed strawberries around the base of a cake, or place on top to dress up any dessert.
- Sprinkle the just-dipped berries with finely crushed almonds or coconut shred.
- For easy dipping, dip the berries one at a time, holding them by the stems, into either the dark or white chocolate. Place the berries on the parchement or wax paper-lined baking sheets.
- Wash and completely dry the berries on a clean kitchen towel before you dip them—any water will cause the chocolate to seize up.
- chocolate covered strawberries taste the best the day you make them. But if you’re running out of time, you can make these a day in advance. Just store in an airtight container in the fridge for up to 48 hours. Once they’re dipped and the chocolate is dry, place them in a single layer on top of paper towel to wick away moisture.
There are so many ways to make chocolate covered strawberries. Get creative wih toppings!
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My fav