Easy Chocolate Covered Strawberries
Total Time
30 mins
Prep Time
25 mins
Cook Time
5 mins
Rating
4.97 out of 5 stars
(27)
Ingredients
25 strawberries
- 2 lbs large strawberries, stems attached (25-count)
- 12 oz semi-sweet chocolate bars or chips, finely chopped if using bars
- White chocolate chips, melted to dip and drizzle (optional)
- Finely chopped nuts, such as walnuts, pistachios, almonds (optional)
- Coconut flakes, finely chopped (optional)
- Sprinkles or sanding sugar (optional)
- Oreo cookies, crushed (optional)
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Preparation
Step 1
Rinse strawberries and pat dry thoroughly with a paper towel. Place in a single layer on a parchment-lined baking sheet.
Step 2
Fill a medium saucepan with 1 inch of water and bring to a simmer over medium/low heat.
Step 3
Put 2/3 of your chopped chocolate into a rimmed bowl and set over your double boiler. Stir constantly for about 2 minutes or until chocolate is mostly melted and reaches 110˚F on a thermometer (not hotter than 120˚F or chocolate will burn).
Step 4
Immediately remove the bowl from heat with oven mitts and set it on a kitchen towel. To temper the chocolate, add the remaining 1/3 of your chocolate and stir constantly until cooled to 90˚F (the optimal dipping temperature is 90˚F.) If it starts to cool, return the bowl to the double boiler to warm it back to 90˚F.
Step 5
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 a parchment-lined baking sheet.
Step 6
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.
Step 7
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Chef's notes
Use real chocolate with cocoa butter listed as an ingredient, such as Ghirardelli semi-sweet chocolate baking bars, or Trader Joe’s Pound Plus Belgian chocolate.
Once the chocolate has set, enjoy the strawberries or store uncovered in the refrigerator for 1-2 days.
