Chocolate Covered Strawberries Recipe
Make chocolate covered strawberries in about 15 minutes: dry the berries, melt chocolate in 30-second bursts (or use a double boiler), dip, and let them set. Yields about 24 with a shiny finish, add a quick white-chocolate drizzle or sprinkles if you like. Perfect for gifting, parties, or a last-minute sweet treat.
Servings: 24
Cost: $10
Equipment
- baking sheet
- parchment
- measuring cup
- spoon
Ingredients
- 24 whole strawberries rinsed and dried thoroughly
- 10 ounces good quality chocolate (Dark chocolate or Milk chocolate) finely chop bar chocolate, if using
- 5 ounces good quality white chocolate if desired
Instructions
- Rinse berries in cool water and dry thoroughly with a paper towel. Arrange in a single layer on a towel and allow to air dry for 10-15 minutes (or until completely dry.)
- Place the chocolate in a microwave safe bowl and heat at high power for 30 seconds. Stir and heat in 30 second increments until liquid ,melted and smooth. The melted chocolate should feel warm, not hot.
- Dip the strawberries, one at a time, in the chocolate turning to coat. Allow the excess to drip off the strawberry and place on the baking sheet lined with parchment.
- Push the strawberry forward 1/2 inch to help avoid the chocolate puddle from forming at the tip of the berry. Repeat with the remaining berries until all are coated.
- Transfer the baking sheet to a cool, dry place to allow the chocolate to set. Avoid humidity as it will cause the chocolate to sweat and increases condensation.
- If desired, melt white chocolate in 30 second increments then transfer the melted chocolate to a zip top bag.
- Snip off a corner and drizzle over the strawberry. Allow the chocolate to set.
- Serve the strawberries immediately or transfer to an airtight container lined with a paper towel (to absorb moisture) and refrigerate for up to 2 days.
Video
Notes
- Wash, then air-dry 10-15 min and pat until completely dry, moisture is the enemy.
- Melt in 30-sec bursts, stirring each time (or use a double boiler).
- Finely chop bar chocolate for even melting; using chocolate chips? Add 1 tsp neutral oil per cup.
- After dipping, push berry forward about ½ an inch on parchment to prevent puddles.
- Let set in a cool, dry spot; serve at room temp for best shine and bite.
- Storage: room temp for 6 hours; refrigerator 24 hours in a single layer on paper towels. Do not freeze.
Nutrition
Calories: 95kcal | Carbohydrates: 11g | Protein: 0g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 69mg | Fiber: 0g | Sugar: 10g | Vitamin C: 7.1mg | Calcium: 17mg | Iron: 0.4mg