Chocolate Covered Strawberries Recipe Recipe Kitchen

Chocolate Covered Strawberries Recipe

Why spend extra on store-bought chocolate-dipped strawberries when making your own at home is easy and delicious? Learn which chocolate works best and get simple decorating tips to create beautiful results.

• Difficulty: Intermediate
• Makes: 20 pieces
• Nutritional Facts per Piece: 73 Calories, 4g Total Fat, 2g Saturated Fat, 1mg Cholesterol, 3mg Sodium, 9g Carbs, 1g Fiber, 8g Sugar, 1g Protein
• Total Time: 1 hour 5 minutes (includes time for chocolate to harden)
• Hands-on Time: 10 minutes

Overview

This elegant, reliable recipe is perfect for Valentine's Day or any time you want a festive treat. Chocolate-dipped strawberries are deceptively simple and always feel celebratory.

How to Make Flawless Chocolate-Dipped Strawberries

Creating chocolate-covered strawberries isn't as messy or difficult as it seems. Follow these expert tips for consistent, attractive results.

• Choose large strawberries with stems. They're easier to hold, coat evenly, and provide a convenient handle for decorating.
• Dry strawberries thoroughly. Rinse in cool water, gently swirl, and pat completely dry with paper towelschocolate won't adhere well to wet berries.

Melting Chocolate for Dipping

You can melt chocolate on the stovetop using a double boiler or in the microwave. For a double boiler, place a heatproof bowl over a pot with a few inches of simmering water; for microwave, use 50% power and heat in one-minute intervals, stirring between bursts until smooth.

Semisweet chocolate is recommended because it balances the berries' sweetness and makes white-chocolate drizzle pop. Alternatively, use six ounces milk chocolate, or choose white chocolate (see ingredient amounts below) if you prefer that coating.

Decorating Ideas

After dipping in dark chocolate, let the berries set about 30 minutes at room temperature or chill for 15 minutes to speed up setting. Use a fork to flick melted white chocolate over the firmed dark coating to create delicate drizzlesno special tools required.

Storage

Chocolate-covered strawberries are best the same day they're made, when berries are juiciest and chocolate is glossy. If needed, make them a day ahead and keep covered at room temperature; refrigerate for longer storage.

Freezing

Freezing is not recommendedberries become mushy when thawed and chocolate can lose its smooth finish or crack.

Ingredients

• 6 ounces chopped semisweet chocolate
• 3 ounces chopped white chocolate
• 1 pound strawberries with stems (about 20), washed and dried thoroughly

Instructions

1. Divide semisweet and white chocolate between two medium, heat-safe bowls. Melt using a double boiler: fill two saucepans with a few inches of water and heat to a simmer, then remove from heat and set the bowls over the hot water, stirring until smooth. Alternatively, microwave each bowl on medium power for 1 minute, stir, then continue in 30-second bursts until melted.

2. When the chocolates are silky, prepare a baking sheet lined with parchment or wax paper. Hold a strawberry by the stem and dip it into the semisweet chocolate, twisting slightly to coat evenly and letting excess drip back into the bowl. Place on the lined sheet and repeat with remaining berries. Use a fork dipped in melted white chocolate to drizzle thin ribbons over the dipped strawberries.

3. Let the strawberries sit at room temperature until the chocolate sets, about 30 minutes.

4. If you prefer, chill the strawberries in the refrigerator for 15 minutes to set the chocolate faster, then add the white-chocolate drizzle once the dark coating is slightly firm.