Homemade Chocolate Covered Strawberries
Fresh strawberries dipped in dark or semi-sweet chocolate. Decorated with different types of sprinkles or drizzle with more chocolate. Ready for a romantic Valentine's Day!
Equipment
- Baking pan or wide platter
- Heat proof bowls
- Spatula
- Microwave oven
- Double boiler
- Option: Electric Chocolate Melting Pot
Ingredients
- 2 pounds fresh strawberries
- 16 oz. dark or semi-sweet chocolate morsels (chips)
- 1-2 tablespoons unsalted butter,
- 16 oz. white chocolate chips
- 1-2 teaspoons neutral oil, canola oil or vegetable oil
FOR TOPPINGS
- Sprinkles
- Chocolate curls/shavings
- Chopped nuts
- Coconut flakes
- Chocolate drizzle
Instructions
- Line a baking pan with parchment paper or use a wide platter for your strawberries.
- Use a paper towel to wipe the dirt off the strawberries. If you're worried about pesticides, I'll suggest buying organic. Strawberries have already a lot of moisture, so washing them can retain more water (see NOTE #1).
- Leave the leaves attached and lay them on a prepared baking pan or platter while melting the chocolate.
- For dark, semi-sweet, or milk chocolate: place them on a heatproof container, and add a tablespoon of butter per cup. Place in a microwave on high for 30 seconds, then check. If the chocolate is still firm, place it back in the microwave for another 30-40 seconds, then remove and stir.
- Place back in the microwave for another 1-2 minutes with an increment of 10 seconds every minute. Constantly stirring until melted and smooth.
- For the white chocolate: the same process but you're going to add canola or vegetable oil (1 teaspoon per cup of chocolate). Continue stirring until smooth. If you're coloring the white chocolate make sure to use an oil base food coloring for chocolate (see NOTE #2).
- When the chocolates are melted and ready for dipping, take the strawberries one at a time. Hold it on top of the leaves and carefully dip it halfway into the melted chocolate.
- Place them back on the pan. If you're decorating them with sprinkles, don't wait until they dry out. Sprinkle right away so it properly sticks to the chocolate. Then let it dry.
- You can also use a spoon to drizzle melted chocolate on top of your chocolate-covered strawberries but I find that using a decorating bag is much easier and it looks neater (see NOTE #3).
- Serve while the strawberries are still fresh.
Video
Notes
NOTE #1: Never use frozen strawberries (as if you already don't know that haha). Moisture is a menace when it comes to chocolate. When your strawberries are still wet and not properly dried, the melted chocolate doesn't stick, instead, it droops down. This is the reason I don't wash my strawberries, I just wipe them with a paper towel. I don't even wet the paper towel. Remember, water and chocolate is a "NO NO".
NOTE #2: If you're coloring your white chocolate use oil base food coloring. You can find them online or at any craft store like Michael's. Regular food coloring will alter the consistency of your chocolate and ruin it altogether.
NOTE #3: I like using a decorating bag when piping or drizzling chocolate on top of my chocolate-covered strawberries. Snip a very small opening at the tip of the decorating bag first. You can always cut it bigger but you cannot make it smaller. You can also buy decorating bags from any craft store or use a ziplock bag. Scoop the melted chocolate in the bag and tie up the end or if using a ziplock seal it up. Don't overfill the bag, it's hard to control the bag when it's too full. Scoop about 1/4 cup of melted chocolate into the bag. You can always put the bag in the microwave when it starts to cool and the chocolate hardened.
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