Everyone's favorite treat! Fresh, juicy strawberries are enrobed in tempered milk chocolate and are either rolled in candy toppings or coated with melted white and dark chocolate drizzle. This is my all-time favorite, go-to confection and takes mere minutes to make!
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I'm usually a very disciplined person, but I turn into an absolute ANIMAL when I'm making chocolate-covered strawberries.
Positively. Feral.
I can't even wait until they set -- I usually snag one or two as soon as their dipped, smearing chocolate all over my face and hands (up to my wrists) over the kitchen sink. It was truly humbling the first time my husband caught me in said state.
What Are Chocolate-Covered Strawberries?
Chocolate-covered strawberries are a widely-popular treat across the globe. Strawberries are dipped in different types of chocolate and are usually topped with chocolate drizzle, candies, nuts, or sprinkles. The berries are then left to set at room temperature for 15-20 minutes before being stored in the refrigerator.
How to Make Chocolate Strawberries
Rinse and thoroughly dry the berries as you melt chocolate either in the microwave or in a double boiler. Temper the chocolate according to the package directions and then dip the entire berry (minus the leaves) in the chocolate. Set on a parchment-lined baking sheet and let set.
Reasons to Make This Recipe Today
- Versatile -- there are almost innumerable instances where serving or gifting chocolate-covered strawberries would be a widely-welcomed treat!
- Make a great gift -- everyone loves to receive a box of chocolate strawberries! Otherwise, there wouldn't be so many businesses dedicated to them. You can also make them for a special birthday, anniversary, wedding celebration, Mother's Day, or just about any other occasion!
- They are a fraction of the cost of store-bought -- a box of 6-12 berries will cost you between $30-50, while you can purchase 1 pound of berries at a big box store for $4.99 and dip them yourself.
- They take only a few minutes to make -- I've made these babies hundreds of times completely on a whim (and can frequently be found with my back half hanging out of the fridge like Winnie the Pooh as I then devour them all).
Ingredients
Coverture chocolate, any type -- I usually prefer either milk or dark chocolate in this recipe, but feel free to use any kind you like. I recommend using coverture chocolate specifically since it's great for tempering and provides a luxe end result.
Strawberries -- try to find medium to large-sized strawberries, since using smaller ones look a bit awkward. If you're in the States, I recommend Gem Packs or Driscoll's, since these consistently have the sweeter, juicer berries that complement the velvety chocolate.
Toppings -- the most classic topping is a white chocolate drizzle that creates a beautiful visual contrast. Or for something more fun, roll the freshly-dipped berries in mini-M&Ms, rainbow sprinkles, nonpareils, chocolate chips, chopped nuts, shredded coconut -- the possibilities are endless!
Tips for Success
- I recommend using tempered chocolate for this recipe, rather than just melting chocolate, for a superior quality. Learn how to properly temper chocolate if you feel like you need some extra guidance.
- Make sure you THOROUGHLY dry the berries individually with a paper towel after giving them a rinse. If the chocolate comes in contact with any moisture, it will seize and be unworkable to properly coat the berries.
- If possible, use real chocolate (coverture is best) due to its higher cocoa butter content which provides a more buttery mouthfeel. We do NOT recommend melting down chocolate chips or melting wafers, since these are considered compound chocolates that use extra ingredients to maintain their shape and thus won't melt properly.
- If you're using a chocolate drizzle on top, no need to temper it first. The drizzle lines will be so thin that you won't be able to tell they are only melted chocolate.
storage instructions
For the best results, prepare chocolate-covered strawberries no more than a few hours before serving, and keep leftover berries in the refrigerator for 24-48 hours.
Chocolate-Covered Strawberries
Equipment
- 1 microwave-safe bowl
- 1 rubber spatula
- 1 baking sheet
- 1 sheet of parchment paper
- 1 collander
- paper towels
Ingredients
- 750 grams premium milk chocolate reserve 150g for seed chocolate
- 1 pound strawberries, rinsed and thoroughly dried
- Toppings: melted chocolate drizzle, mini M&Ms, rainbow sprinkles, chocolate chips, chopped nuts, shredded coconut, etc.
Instructions
- Line a baking sheet with parchment paper. Rinse and thoroughly dry the strawberries with a paper towel.
- Temper the chocolate.
- Hold the berries by the stem and dip the berry into the chocolate. Drag the bottom of the berry against the edge of the bowl to prevent chocolate from pooling around the bottom of the berry. Roll berries in toppings before placing on the baking sheet.
- Allow berries to sit at room temperature for 15 minutes, the transfer to the refrigerator until fully set, 15-30 minutes. Store in the fridge until ready to eat.
- (Optional): If using a contrasting chocolate drizzle, allow the milk chocolate to fully set first before decorating, allow the drizzle to set for 15 minutes at room temperature, and then store berries in the fridge until ready to eat.
