PERFECT CHOCOLATE COVERED STRAWBERRIES — Chocolate covered strawberries are one of the easiest desserts to make, and with a few handy tips, they come out perfect every time.
If you’re look for a Valentine’s Day dessert that’s quick, easy, beautiful and delicious, look no further than this recipe for the Perfect Chocolate Covered Strawberries.
But they also look amazing, and never fail to impress. And there’s not a dessert in the world that is quicker and easier to make.
Plus, something about them just seems so romantic, which makes them the perfect Valentine’s Day treat for that special someone in your life.
And while they are definitely a breeze to make, there are a few simple tricks and tips that will ensure that your chocolate covered strawberries turn out perfectly every time!
The absolute most important step in making chocolate covered strawberries is to make sure that every strawberry is individually and thoroughly dried before you dip it in the chocolate.
Otherwise, the chocolate just won’t stick to the strawberry like you want it to, and the whole point is to enjoy the chocolate and strawberry together.
You’ll also want to let your strawberries come to room temperature before you dip them in chocolate. And make sure your chocolate is just warm enough to stay melted. Otherwise your berries will get warm and mushy.
I also recommend using the largest ripe strawberries you can find for this recipe. Grocery stores often sell big, beautiful strawberries with the stems left on around Valentine’s Day. If you can find them, those are definitely the strawberries you want!
What kind of chocolate you use for dipping and drizzling is really up to you, but one thing is for sure–everyone will be impressed when you serve these Perfect Chocolate Covered Strawberries.
Be sure to save this recipe for Perfect Chocolate Covered Strawberries to your favorite Pinterest board for later.
Tips for Choosing and Storing Strawberries
Color: Strawberries don’t ripen once they’ve been picked, so look for bright red strawberries. Strawberries with too much yellow or green won’t taste as sweet. Fresh berries will also have fresh looking, green leaves.
Size doesn’t matter: Lot’s of things can affect the size of strawberries, from the type of berry to weather and growing conditions.
Smaller strawberries are sometimes sweeter, but larger berries are delicious too.
Storing: Store strawberries in the refrigerator, unless you’ll be eating them that day. Leave the stems on as long as possible, and don’t wash berries until you’re ready to use them.
Strawberries are like little sponges–once you get them wet, they’ll get mushy and spoil faster.
Here’s what you’ll need to make Perfect Chocolate Covered Strawberries
- Milk or dark chocolate
- White chocolate
- 2 dozen large, ripe strawberries
- 12 ounces milk or dark chocolate
- 6 ounces white chocolate (optional)
- Wash and thoroughly dry strawberries--pat each strawberry dry with a paper towel. Allow strawberries to come to room temperature for at least 30 minutes.
- Line a large baking sheet with parchment paper.
- In a microwave safe bowl, melt the dark or milk chocolate at 30 seconds intervals until smooth. Do not overheat the chocolate.
- Holding the strawberry by the leaves, dip each berry into the chocolate, leaving a bit of strawberry exposed at the top. Place on the prepared baking sheet.
- When all the berries have been dipped, refrigerate for 10-15 minutes to set the chocolate.
- Meanwhile, melt the white chocolate in a microwave safe bowl. Drizzle over the dipped strawberries and return to the refrigerator until ready to serve.
Chocolate covered strawberries are best eaten within 24 hours of making them.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 28mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 2g
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: This is an original recipe