Chocolate Covered Strawberries Recipe
The ultimate guide to making the BEST Chocolate Covered Strawberries. You can create beautiful, gourmet chocolate strawberries which are perfect for any special occasion.
For the Chocolate Covered Strawberries:
- 2 lbs large strawberries stems attached (30-35-count)
- 12 oz semi-sweet chocolate bars or chips* (finely chopped if using bars)
- White chocolate chips melted to dip and drizzle
- Finely chopped nuts (walnuts, pistachios, almonds)
- Coconut flakes finely chopped
- Colorful sprinkles
- Colored sanding sugar
- Mini chocolate chips
- White chocolate to melt and drizzle
- Oreo cookies crushed
Rinse strawberries and pat dry thoroughly with a paper towel. Place in a single layer on a baking sheet (skewer strawberries if desired to set into a foam block).
How to Melt Chocolate:
Melt two-thirds (8oz) of your chopped semi-sweet chocolate over a double boiler for about 2 minutes, stirring constantly until chocolate is mostly melted and reaches 110˚F (never hotter than 120˚F or chocolate will burn).
Immediately remove the bowl from heat and set it on a kitchen towel. Add remaining 1/3 of unmelted chocolate chips and stir constantly until cooled to 90˚F (the optimal dipping temperature is 85-90˚F.) If too warm, add more chocolate chips. If it starts to cool, return the bowl to the double boiler to warm back to 90˚F.
How to Dip Strawberries:
Working with one strawberry at a time, pull back the leaves to use as a handle. Then dip and roll in chocolate until evenly coated. Lift up the strawberry and let excess chocolate drip off. Place on wax or parchment-lined baking sheet (or place onto a foam block if using skewers).
To Decorate Strawberries:
Sprinkle on nuts, crumbs, or sprinkles while chocolate is moist so it adheres. Once semi-sweet chocolate is set, you can drizzle and decorate with melted white chocolate.
*Use real chocolate with cocoa butter listed as an ingredient, such as Ghirardelli baking bars or Trader Joes Pound Plus Belgian chocolate.