Chocolate Covered Strawberries
Perfect for gifting during the holidays or on Valentine's Day, chocolate covered strawberries are a homemade treat that everyone loves. This recipe packs in all of my top tips for perfect strawberries every time!
Ingredients
- 2 pounds fresh strawberries
- 12 ounces high-quality chocolate bars finely chopped (dark, semi-sweet, milk, or white chocolate)
Instructions
- Line a large baking sheet with paper towels. Set aside.
- Thoroughly wash the strawberries and pat them dry with paper towels. Place the strawberries on the prepared baking sheet. Allow to dry and come to room temperature for one to two hours.
- Add ⅔ of the chopped chocolate (8 ounces; 226 grams) to a large microwave-safe bowl. Microwave in 20 to 30 second increments at 50% power, stirring well after each increment, until the chocolate is just melted and smooth. I highly recommend using an instant read thermometer to check the temperature of your chocolate to make sure it does not exceed 115ºF. If using milk or white chocolate, the temperature should not exceed 110ºF. Alternatively you can place the chopped chocolate in a large glass bowl and place it over a pot of simmering water to melt it. Just make sure the water doesn’t touch the bottom of the bowl and that no water gets into the chocolate.
- Slowly add the remaining chopped chocolate to the melted chocolate, a little bit at a time, stirring well and making sure the chocolate has fully melted before adding more. For semi-sweet chocolate or dark chocolate the ideal temperature for dipping is 89-90°F and for milk or white chocolate the ideal temperature is 87°F.
- Line two separate baking sheets with parchment paper. Set aside.
- Holding a strawberry by the stem, dip it into the chocolate, making sure to coat most of the strawberry. Lift the strawberry out of the chocolate, letting any excess chocolate drip off. Gently scrape the strawberry along the edge of the bowl (don’t remove all of the chocolate, just any excess). Place the dipped strawberry onto the parchment-lined baking sheet. After a few seconds, move the strawberry to another clean spot on the baking sheet. This is optional, but it helps to prevent any large pools of chocolate from forming around the strawberries.
- Repeat this process with the remaining strawberries. If the temperature of the chocolate drops below 85°F (for dark or semi-sweet chocolate) or 84°F (for milk or white chocolate) gently reheat until it’s back to the correct temperature. If the temperature of the chocolate goes over the recommended temperature for dipping, mix in a little extra finely chopped chocolate to help drop it to the correct temperature again.
- If desired, add any leftover chocolate to a piping bag or zip top bag, snip off the corner, and drizzle it over the strawberries.
- Allow the strawberries to set at room temperature for 15 to 20 minutes.
Video
Notes
Storage Instructions: Strawberries are best eaten the same day they are prepared, but may be stored in an airtight container at room temperature for up to 2 days.