Chocolate covered strawberries at home? Yes, please! This sweet treat is very easy to prepare: just melt and dip the chocolate. We’ve got plenty of tips to make sure your chocolate covered strawberries look just like store bought.
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A classic little treat, perfect for a date or as a gift, chocolate-covered strawberries are a staple of American romance. But don’t stop at simple dipping, dress her up in white and dark chocolate tuxedos to the nines!
The best strawberries to buy
Look for strawberries that are deep red, preferably with very little white near the stem and leaves. The leaves should also look fresh and light green; not wilted or bruised.
Wash your strawberries, but then Make sure they are completely dry before dipping in chocolate. It is best to wash them and then lay them out on kitchen paper or kitchen towels to air dry.
To use the best chocolate
Buy the best chocolate you can find and afford. With only two ingredients, the chocolate is key! We like to use dark chocolate that is semi-sweet or even darker. Guittard makes a very good chocolate chip. For the white chocolate, choose one with a high cocoa butter content. This makes the smoothest immersion.
Melt chocolate for dipping
- Double boiler method: Bring an inch of water to a simmer in a saucepan. Place a metal bowl in the pot; The bottom of the bowl should not touch the water. Add the chocolate, stirring occasionally until melted. Before you start dipping, remove the bowl from the pot.
- Microwave method: Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is mostly melted and only a few unmelted bits remain. Continue stirring until the remaining pieces melt.
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How to make chocolate covered strawberries
All you have to do is dip the strawberries in melted white chocolate first, let them dry for a few minutes, and then dip them in melted dark chocolate at opposite angles a few times.
Use a piping bag or a tiny cut off corner of a ziplock bag filled with the melted chocolate to add the bow tie and buttons.
More ideas for chocolate covered strawberries
- Dip the strawberries in ONLY white or dark chocolate, then drizzle over some of the other color chocolate.
- Add sprinkles or edible glitter.
- Roll in chopped nuts, toasted coconut, or shredded graham crackers.
- Color white chocolate with food coloring. We recommend a gel food coloring (instead of liquid) to keep the vibrancy and also to preserve the structure of the chocolate.
How to store chocolate covered strawberries
Chilling the berries in the fridge for 15-20 minutes will help the chocolate set faster, but for actual pre-eating storage, it’s best to keep them in a cool place. Not in the refrigerator. Long periods of refrigeration can allow condensation to form on the chocolate, making it mushy and less appealing. Strawberries also taste better when served closer to room temperature.
Line an airtight container with wax paper and place the berries on the wax paper in a single layer. Then cover with another layer of wax paper. Store in a cool place.
Chocolate covered strawberries are best served the day they are made, but will keep for a day or two if needed.
Tips for Success
- Make sure the strawberries are completely dry before you dip them or the chocolate will set.
- Use a toothpick to paint on the bows and buttons if you need more artistic control.
- Place your waxed paper-lined baking sheet in the freezer before you begin so the chocolate will cool faster when you place the dipped berries on top.
- Use a white chocolate high in cocoa butter for the smoothest white chocolate for dipping.
Try these other romantic treats
- How to make homemade chocolate truffles
- chocolate fondue
- Red Velvet Cupcakes with Cream Cheese Frosting
- Champagne Chocolate Truffle
- Valentin Linzer cookies
Chocolate covered strawberries
chocolate left? We mixed some fresh pecans and walnuts into the leftover chocolate and let them dry for a nice little on-the-go snack.
ingredients
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24-30 strawberries, fresh
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6 ounces white chocolate
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8 ounces dark chocolate
method
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Wash and dry strawberries:
Make sure the berries are completely dry, as water will cause the chocolate to set.
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First melt the white chocolate:
- Double boiler method: Bring an inch of water to a simmer in a saucepan. Place a metal bowl in the pot; The bottom of the bowl should not touch the water. Add the chocolate, stirring occasionally until melted. Before you start dipping, remove the bowl from the pot.
- Microwave method: Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is mostly melted and only a few unmelted bits remain. Continue stirring until the remaining pieces melt.
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Dip the strawberry in the white chocolate:
Hold the stem or “shoulders” of the strawberry for dipping. Quickly give it a little twist and shake it with your fingers to shake off the excess, then aim it at the ceiling for a second or two to make sure the chocolate sticks.
Place on a piece of wax paper and let dry for 10-15 minutes until hardened.
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Dip berries in melted dark chocolate:
Melt the dark chocolate as above. Dip the strawberry at a 45 degree angle from both sides to form the “jacket”. Drain off the excess. Place it on wax paper to dry for another 10-15 minutes until hardened.
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Dark chocolate buttons and fly whistle:
Place some melted dark chocolate in a piping bag with a very small tip or ziplock bag with the corner cut off and pipe on buttons and bow tie.
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Dry and cool:
Dry completely and let cool. (If drying seems too slow, place in the fridge for about 15 to 20 minutes.)
Best eaten on the day it is made.
