Save yourself some money and make these delicious and super Easy Chocolate Covered Strawberries at home for a fraction of the prices! It may seem like these beautiful and fancy chocolate dipped strawberries are hard to make but they are not! All you need is some fresh strawberries, some quality melted chocolate and your favorite toppings!
HOW DO YOU MAKE CHOCOLATE COVERED STRAWBERRIES
Chocolate covered strawberries are super easy to make. We know it’s not rocket science or some extremely tricky recipe we have to test out many time. It’s literally just strawberries dipped into chocolate. But the trick is you can’t use just any chocolate to make them because not all chocolates melt the same way.
WHAT KIND OF STRAWBERRY IS USED FOR TO MAKE CHOCOLATE COVERED STRAWBERRIES
First, you will need some quality strawberries. I make sure I buy the really red ones where there aren’t much white flesh towards the leafy tip. That’s usually a sign that the inside of the strawberry is not red. Look for a pack that has big pieces of strawberries and mostly even in size. You can buy either the ones with stems or just regular strawberries without stems. The ones with stems usually run a bit higher in price, but trust me the normal ones work just fine! So don’t get too worried about that.
Rinse the strawberries under very cold water and pat them completely dry with paper towel. The strawberries must be completely dry so that the chocolate sticks to them. If the stems are too long, you can clip them to make them shorter.
WHAT CHOCOLATE IS BEST TO MAKE CHOCOLATE COVERED STRAWBERRIES
These strawberries should be dipped in high quality chocolate for the ultimate flavor. There are lots of cheaper melting chocolate, but trust me, some of them taste just like sugar mixed with flavoring.
The key is to get some good quality “melting chocolate” like Ghirardelli Chocolate Melting Wafers. There are other brands with melting chocolate you can use. It’s all a matter of your preference. I personally love the flavor of Ghirardelli Chocolate, and use a semi-sweet kind. Some people also melt chocolate chips. I have tried those before, and they do work as well. Chocolate chips will have a thicker consistency so be sure to add a little bit of coconut oil with the chips when you melt them to make it a little less thick. I also like melting my chocolate in a double boiler instead of a microwave. You basically put some water in a bot and place a Pyrex bowl on top to melt the chocolate with hot water.
But if you decide to microwave the chocolate, be sure to microwave them in 30 second intervals until they melt completely.
If you are using white chocolate, opt out on the chocolate chips and just buy white chocolate wafer melts because a lot of times, my white chocolate chips did not melt right. I have tried many brands and there is always a chance to take with that. White chocolate is great for creating the lines you see on the strawberries and you can also add oil based food coloring into it to make different colors of chocolate for decorating.
No matter which chocolate you get, always get semi-sweet chocolate instead of milk chocolate because it may end up being too sweet!
When dipping the strawberries, make sure you let most of the chocolate run down the strawberry well before placing on a parchment or wax paper. This reduces the chance of your strawberries having an over flowed bottom.
It’s extra chocolate you do not need and it also makes the strawberries look less appealing. But be sure to use parchment or wax paper to lay them on.
If you are doing the strawberries with stripes, you need to melt the white chocolate prior to this step. When you are ready to do the strips, place them in a disposable piping bag, without the metal tip, and cut the tip towards the end to create a small opening. The bigger the opening the more chocolate will come out. So eye it right base on how thick you want the strips.
Create the stripes as you like, and you can also create different colors of strips using food coloring and white chocolate.
Toppings! Topping options are endless. You can dip chocolate covered strawberries into literally anything, or just sprinkle them on top instead of dipping.
I used just a little bit of sprinkles in mine so my kids can enjoy them and they are just simple and cute.
TOPPING IDEAS FOR CHOCOLATE COVERED STRAWBERRIES:
NUTS: My favorites are toasted hazelnuts, almonds and peanuts. But you can use any of your favorite nuts. Just make sure you crust them first.
SPRINKLES: Literally any kind. I am a fan of the little sprinkles because they don’t add too much sweetness to the strawberries. You can buy any color based on the occasion.
CANDIES: You can crush your favorite hard candies like peppermint for example and use them during Christmas time to make peppermint chocolate covered strawberries. You can also use sanding sugars of different colors to sprinkle on the strawberries or even some confetti’s.
……..Or you can enjoy plain without added sugars and eat plain or with nuts 🙂
HOW TO STORE CHOCOLATE COVERED STRAWBERRIES
Chocolate covered strawberries can be stored in an air tight container lined with paper towel to reduce moisture. They will last 2-3 days in the fridge, but they will eventually lose their crunch. If you are eating them the same day, I suggest that you leave them uncovered at room temperate until you serve them, unless it’s too hot on your end.
Whether you are making these Easy Chocolate Covered Strawberries for Valentine’s Day, date night at home or as a fun dessert for your family, you can never go wrong with your choice because they can be customized to everyone’s liking and they are super easy to make. They can be enjoyed all year long!
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OTHER DESSERT RECIPES YOU CAN TRY
Easy Chocolate Covered Strawberries
- 15 whole Strawberries
- 8 oz. semi-sweet melting chocolate I used Ghirardelli melting wafers
- 2 oz. white melting chocolote
- 2 tbsps. sprinkles
- Parchment or wax papper
- Rinse, clean and completely dry the strawberries.
- Using a double boiler, melt the semi-sweet chocolate in one bowl, and the white chocolate in another. If you are melting with a microwave, melt the chocolate in a glass or pyrex bowl in 30 second intervals, stirring in between, until the chocolate melts and compeletly smooth.
- Dip the strawberries completely into the chocolate holding with the step or toothpick and lift up, shake the strawberry to let the chocolate drip for a couple of seconds and set onto a lined sheet pan with parchement paper.
- Using a disposable pipping bag, fill the white chocolate in the bag and cut the tip of the bag just enough to get the chocolate through and drizzle the lines on the strawberries.
- Sprinkle onto or dip the strawberries into your favorite toppings.
- Allow to cool 2 at least hours before serving.