Chocolate-Covered Strawberries are like the sweetest love story between fruit and cocoa. Picture this: juicy, ripe strawberries getting cozy under a thick blanket of velvety chocolate. The kind that cracks a bit when you take a bite, revealing the perfect contrast between the luscious strawberry and the rich, decadent chocolate.
It's like a little celebration in your mouth, where the sweetness of the berry dances with the indulgence of the chocolate. Whether you're treating yourself or sharing them with someone special, these bites of bliss are a simple yet heavenly delight.
The sweetness of the strawberry complements the richness of the chocolate.
There's something magical about the way the chocolate wraps around the strawberry, creating a symphony of flavors and textures. It's the kind of treat that can turn an ordinary day into a mini celebration. Maybe it's the way the chocolate hardens just enough to give that satisfying crunch, or perhaps it's the way the sweetness of the strawberry complements the richness of the chocolate. Regardless, chocolate-covered strawberries are a classic, down-to-earth indulgence that never fails to put a smile on your face. They're not just a dessert; they're a sweet escape, a moment of pure joy in every bite.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Jump to:
- The sweetness of the strawberry complements the richness of the chocolate.
- Ingredients needed to make Chocolate-Covered Strawberries
- How to make Chocolate-Covered Strawberries
- Variations on the Chocolate-Covered Strawberries recipe
- Equipment used in making Chocolate-Covered Strawberries
- Storage for the Chocolate-Covered Strawberries
- Top tips to know when making Chocolate-Covered Strawberries
- Related
- Pairing
- Chocolate-Covered Strawberries
Ingredients needed to make Chocolate-Covered Strawberries
1 16-oz. container of strawberries, preferably organic
½ c. 60% cacao dark chocolate baking chips*
1½ T. coconut oil, divided
½ c. semi-sweet chocolate chips*
¼ c. white chocolate chips
¼ c. pecans, very finely chopped
*Use either 1 cup dark chocolate chips or semi-sweet chocolate chips, if preferred
How to make Chocolate-Covered Strawberries
- Line a large baking sheet with wax paper or a Silpat™ baking mat. Set aside.
- Thoroughly wash strawberries and pat dry with a paper towel. Place on the prepared baking sheet and allow to air dry for one hour or until completely dry.
- Place dark chocolate chips and one-half tablespoon of coconut oil in a medium microwave-safe bowl. Microwave the chocolate chips 20 seconds at a time, stirring in between each segment, until melted and completely smooth.
- Dip half the strawberries into the dark chocolate until covered. Gently drag the bottom edge against the side of the bowl to remove excess chocolate before transferring to the baking sheet.
- Optional: If using two types of chocolate chips, repeat Steps #3 and #4 with the semi-sweet chocolate chips, one-half tablespoon coconut oil, and the remaining strawberries.
- Place the baking sheet in the refrigerator until the chocolate completely “sets,” approximately 20 minutes.
- Place the white chocolate chips and the remaining coconut oil in a medium microwave-safe bowl. Microwave, 20 seconds at a time, stirring in between segments, until the chocolate is completely melted. Carefully drizzle the melted white chocolate over half the chocolate-covered strawberries with a spoon.
Tip: For better control, use a pastry bag fitted with a very small tip or an empty squeeze bottle for this.
- Place the finely chopped pecans in a small bowl and set aside.
- Dip the bottom of the remaining strawberries in the melted white chocolate and then dip into the bowl of chopped pecans. Swirl until the bottom of each strawberry is completely coated in the nuts. Transfer to the baking sheet with the other strawberries and return to refrigerator until set, approximately 20 minutes.
- When the chocolate is firm, remove the baking sheet from the refrigerator and serve immediately. Enjoy!
Variations on the Chocolate-Covered Strawberries recipe
- Crunchy Nut Bliss: Roll those chocolate-dipped strawberries in crushed nuts like almonds or hazelnuts for an extra crunch. It's like a sweet surprise in every bite!
- Caramel Drizzle Magic: Give your strawberries a caramel hug by drizzling some gooey caramel over the chocolate coating. Sweet meets sweeter!
- Coconut Paradise: Take your taste buds on a tropical vacation by coating your strawberries in shredded coconut. It's like a chocolate-covered island escape.
- Peanut Butter Passion: Mix things up by spreading a thin layer of peanut butter on the strawberries before the chocolate dip. Peanut butter and chocolate – a match made in dessert heaven!
- Sprinkle Fiesta: Dive into the world of colorful sprinkles. Whether it's rainbow jimmies or sparkly sugar, it's an instant mood lifter for your berries.
- Minty Fresh Twist: Add a dash of minty freshness by incorporating crushed mint candies or a hint of mint extract into the chocolate. It's like a cool breeze for your taste buds.
- Zesty Orange Burst: Grate some orange zest over the chocolate for a citrusy kick. The combination of orange and chocolate is a delightful surprise!
- Cookie Crumb Delight: Crush your favorite cookies, be it Oreos or graham crackers, and roll your strawberries in the crumbs. It's a cookie party on a strawberry!
- Chilli Chocolate Heat: Sprinkle a bit of chili powder or cayenne on the chocolate for an unexpected spicy kick. Sweet, savory, and a little heat – it's a flavor rollercoaster!
- S'mores Sensation: Take a camping trip in your kitchen by adding mini marshmallows and crushed graham crackers to your chocolate-dipped strawberries. It's like a deconstructed s'mores masterpiece!
Equipment used in making Chocolate-Covered Strawberries
baking sheet
wax paper or a Silpat™
pastry bag
Storage for the Chocolate-Covered Strawberries
Chocolate-covered strawberries are best enjoyed fresh, but if you need to store them, here's a guideline:
Ideally, consume chocolate-covered strawberries within 24 to 48 hours for the best taste and texture. The moisture from the strawberries can affect the chocolate over time, potentially causing it to become a bit soggy.
If you must store them for a longer period:
- Refrigeration: Place the chocolate-covered strawberries in an airtight container in the refrigerator. They can last for up to 2-3 days, but keep in mind that the quality may diminish over time.
- Avoid Condensation: Moisture is the enemy of chocolate, so be cautious of condensation. To minimize it, let the strawberries come to room temperature before serving if they've been in the fridge.
- Single Layer Storage: If possible, store the strawberries in a single layer to prevent them from sticking together and to maintain the chocolate's integrity.
Remember, the sooner you can enjoy them, the better. The texture and taste of the strawberries and chocolate are at their prime when freshly made.
Top tips to know when making Chocolate-Covered Strawberries
- Choose the Right Berries: Go for plump, ripe strawberries. They're like the canvas for your chocolate masterpiece. Freshness matters!
- Dry 'Em Right: Pat those strawberries dry before diving into the chocolate. Water and chocolate are not BFFs; we're going for a smooth coating.
- Melt Smart: When melting chocolate, take it slow. Low heat and patience are your friends. Stir frequently and avoid microwave meltdowns.
- Double Dip Delight: Don't settle for one dip! Double-dip those berries for an extra thick chocolate layer. It's a chocoholic's dream come true.
- Parchment Paper Perfection: Place your chocolate-covered wonders on parchment paper. It prevents sticky situations and makes cleanup a breeze.
- Chill Out: Let those berries chill in the fridge after dipping. It helps the chocolate set, and you'll avoid a gooey mess when you bite in.
- Get Creative with Toppings: Sprinkle, roll, or drizzle – toppings are your chance to shine. Go nuts, literally! Crushed nuts, sprinkles, or coconut, take your pick.
- Dress for Success: If you're feeling fancy, use a toothpick to drizzle a second type of chocolate over your berries. It adds a gourmet touch without much effort.
- Serve Fresh: Chocolate-covered strawberries are like celebrities; they don't age well. Serve them up fresh for the best taste and texture.
- Room Temperature Romance: Before serving, let them sit at room temperature for a bit. It enhances the flavors, and nobody wants a teeth-chattering strawberry surprise.
Related
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Pairing
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Chocolate-Covered Strawberries
- Total Time: 0 hours
- Yield: 4 -6 servings 1x
Description
Chocolate-covered strawberries are like the sweetest love story between fruit and cocoa. Picture this: juicy, ripe strawberries getting cozy under a thick blanket of velvety chocolate. The kind that cracks a bit when you take a bite, revealing the perfect contrast between the luscious strawberry and the rich, decadent chocolate.
Ingredients
1 16-oz. container strawberries, preferably organic
½ c. 60% cacao dark chocolate baking chips*
1½ T. coconut oil, divided
½ c. semi-sweet chocolate chips*
¼ c. white chocolate chips
¼ c. pecans, very finely chopped
*Use either 1 cup dark chocolate chips or semi-sweet chocolate chips, if preferred
Instructions
-
Line a large baking sheet with wax paper or a Silpat™ baking mat. Set aside.
-
Thoroughly wash strawberries and pat dry with a paper towel. Place on the prepared baking sheet and allow to air dry for one hour or until completely dry.
-
Place dark chocolate chips and one-half tablespoon coconut oil in a medium microwave-safe bowl. Microwave the chocolate chips 20 seconds at a time, stirring in between each segment, until melted and completely smooth.
-
Dip half the strawberries into the dark chocolate until covered. Gently drag the bottom edge against the side of the bowl to remove excess chocolate before transferring to the baking sheet.
-
Optional: If using two types of chocolate chips, repeat Steps #3 and #4 with the semi-sweet chocolate chips, one-half tablespoon coconut oil, and the remaining strawberries.
-
Place the baking sheet in the refrigerator until the chocolate completely “sets,” approximately 20 minutes.
-
Place the white chocolate chips and the remaining coconut oil in a medium microwave-safe bowl. Microwave, 20 seconds at a time, stirring in between segments, until the chocolate is completely melted. Carefully drizzle the melted white chocolate over half the chocolate-covered strawberries with a spoon.
Tip: For better control, use a pastry bag fitted with a very small tip or an empty squeeze bottle for this.
-
Place the finely chopped pecans in a small bowl and set aside.
-
Dip the bottom of remaining strawberries in the melted white chocolate and then dip into the bowl of chopped pecans. Swirl until the bottom of each strawberry is completely coated in the nuts. Transfer to the baking sheet with the other strawberries and return to refrigerator until set, approximately 20 minutes.
-
When the chocolate is firm, remove the baking sheet from the refrigerator and serve immediately. Enjoy
Notes
First, the strawberries must be completely dry before dipping. Otherwise, the chocolate will not adhere correctly. For best results, allow the strawberries to air dry for at least an hour before dipping in the melted chocolate.
Second, to avoid chocolate that breaks apart and falls off the strawberries when you bite into it, be sure to add some form of oil to the melted chocolate prior to dipping. If you don’t have coconut oil, you can use an equal amount of melted butter or a neutral (tasteless) oil, such as sunflower oil, instead.
- Prep Time: 15 minutes
- Cook Time: 4 -5 minutes
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