CHOCOLATE COVERED STRAWBERRIES

This Easy Chocolate Covered Strawberries recipe is one of my favorite simple desserts! Learn how to make chocolate covered strawberries and decorate them for sharing or gifting!

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 1 hour 20 minutes
Yield: 15-20 strawberries
Category: Dessert
Method: No Bake
Cuisine: American


Chocolate covered strawberries are one of the simplest thing to make and yet they have such a fancy feel to them. They make a great snack after dinner, since they’re both fruit and dessert. But they can also be dressed up with sprinkles or a colored drizzle that would make them perfect for a romantic Valentine’s Day, a baby shower or even New Year’s Eve (hello gold sprinkles!). They are kind of the all around treat – and who doesn’t love strawberries and chocolate?!

And since they can be SO pricey to buy at a store and are so quick and simple to make at home, you definitely want to give making them at home a try!

用料  

CHOCOLATE COVERED STRAWBERRIES的做法  

1. 1. Wash the strawberries and dry them completely. I use several paper towels to dry them individually. Any water that’s left can cause the chocolate to not stick to the strawberries or seize.

2. Set out parchment paper to set the dipped strawberries on and prepare any toppings you might want to add to the strawberries after dipping them.

3. Add the chocolate to a microwave safe bowl and heat in 10-20 second intervals, stirring well between each interval to use the residual heat to continue melting the chocolate. Do not overheat the chocolate. It can cause it to seize or lead to streaking in your chocolate when you dip your strawberries.

4. Holding the strawberries by the stems, dip each into the melted chocolate and gently shake off any excess chocolate.

5. Dip the strawberry into any prepared toppings you’d like to use, then place the dipped strawberry onto the parchment paper to dry and firm up.

6. If adding a white chocolate drizzle, heat the white chocolate as instructed for the chocolate above to melt it. You can add gel icing color to it, if you like. Drizzle the chocolate over the strawberries. I like to use a piping bag fitted with the Wilton 3 tip, but you could also use a small ziplock bag and snip off a small part of a corner.

7. Allow chocolate to firm up, then serve the strawberries. They are best when served the day they are made. You could make them a day ahead, but condensation will form and the strawberries won’t look their best. They can also get a funky texture the longer they sit.

小贴士

I like to use Ghirardelli dark chocolate melting wafers (which also come in white and milk chocolate) because they are pretty fool proof, but they also have dark chocolate baking chips that would work well. The main thing is that you don’t want to use your average chocolate chips. Instead use baking chips/chocolate. Another good option is the Baker’s baking bar chocolate. Just don’t use your average chocolate bar that’s meant for eating.

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WHAT TYPE OF CHOCOLATE SHOULD I USE?

Since these strawberries are made with just strawberries and chocolate, the chocolate quality is pretty important. Not to mention that you want a smooth melted chocolate that will dry firm enough and not be tough to dip into. I like to use Ghirardelli dark chocolate melting wafers (which also come in white and milk chocolate) because they are pretty fool proof, but they also have dark chocolate baking chips that would work well. The main thing is that you don’t want to use your average chocolate chips, but baking chips/chocolate. Another good option is the Baker’s baking bar chocolate. Just don’t use your average chocolate bar that’s meant for eating.


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HOW TO MELT THE CHOCOLATE

You could melt the chocolate in the microwave or in a double boiler.

HOW TO MELT CHOCOLATE IN THE MICROWAVE

If using the microwave, add the chocolate to a microwave safe bowl and heat in 10-20 second intervals. I start with a little more time, then as the chocolate begins to melt, I shorten the intervals so that I don’t overheat the chocolate which can cause it to seize. After each interval, stir the chocolate well, using as much residual heat as you can to help melt the chocolate.