Summary: For the perfect chocolate-covered strawberries, start by melting dark chocolate in a water bath on the stove and dip organic strawberries (washed and dried) into the chocolate, leaving a bit of the red fruit exposed. Optionally, drizzle with white chocolate or roll in shredded coconut for a special touch. Let the chocolate covered strawberries set in the freezer until it has a frosted finish. Arrange on a tray and store with paper towel to absorb moisture before serving, wrap in saran wrap for transportation. This is my go-to for a pot luck or host gift!
The Perfect Chocolate-Covered Strawberry Recipe:
Chocolate-covered strawberries are one of my favorite items to bring to a potluck or as a hostess gift. Not only are they a crowd-pleaser, but they are also a dessert that isn’t too sweet, making them perfect for a wide range of taste preferences. Additionally, they’re easy to make, affordable, and a low-sugar treat for those of us trying to eat healthier. There’s just something about the combination of juicy, ripe strawberries and smooth, rich chocolate that everyone loves. Here’s my recipe for the perfect chocolate-covered strawberries. Summertime is my favorite time to make chocolate covered strawberries–but they are also fun around the holidays, like valentines day!
Ingredients:
- Organic strawberries (the larger and fuller, the better)
- Dark baking chocolate or chocolate chip morsels
- Optional: white chocolate for drizzling and shredded coconut
- Optional: fresh raspberries or raspberry clusters for filling gaps
Instructions:
- Preparation is Key: Before starting, make sure you have plenty of space in the freezer, a tray lined with parchment paper, and a stainless steel pot or bowl ready for the chocolate. I usually buy organic strawberries that are both pretty and ripe. Make sure the strawberries are washed and dried thoroughly so that they’re ready for dipping. It’s important to ensure there’s no excess water because even a little water can cause the chocolate to seize up.
- Melting the Chocolate: The key to a perfect chocolate coating is tempering the chocolate. Start by placing the dark chocolate (whether you’re using baking chocolate or chocolate chip morsels) into a stainless steel pot or bowl. Put this over a pot of gently simmering water on the stove, creating a water bath. Stir the chocolate occasionally as it melts, but make sure no water gets into the chocolate. Keep the heat low to avoid burning the chocolate. It’s crucial to avoid any moisture in the chocolate, as water can cause it to seize up and lose its smooth consistency.
- Dipping the Strawberries: Once the chocolate is completely melted and smooth, it’s time to dip the strawberries. Holding the strawberry by the leaf, dip it into the melted chocolate, leaving a little of the red fruit exposed at the top. You want to make sure you drizzle off any excess chocolate to avoid clumping. Be careful to not dip too far into the chocolate, as you still want the shape of the strawberry to show. Keep the heat low so the chocolate stays melted while you work.
- Freezing for the Perfect Shell: As you dip each strawberry, place it on the lined tray. Once the tray is full, place it into the freezer. The goal is to let the chocolate set, but don’t leave them in for too long. I usually freeze them just until the chocolate shell looks cured, or slightly frosted, but not until the leaves become frozen or brown. If you leave them in too long, the leaves might freeze, which doesn’t look as appealing.
- Tempering and Curing the Chocolate: Tempering the chocolate as you melt it ensures that the chocolate hardens to a smooth, but almost frosted/matte looking finish once it sets. This process gives the strawberries a beautiful shine and makes the chocolate stay firm, avoiding cracks or a messy finish. Be patient and avoid rushing the cooling process by keeping the strawberries at room temperature for a while before serving.
- Decorating the Strawberries: After the strawberries are out of the freezer, you can add a little extra flair by drizzling some melted white chocolate on top. This is a lovely touch that enhances the presentation. You can also dip strawberries in white chocolate first and then roll them in shredded coconut for a tropical twist. Another option is to dip raspberries or raspberry clusters in chocolate to fill the gaps on the tray—this adds variety and delicious flavor!
- Serving and Storing: When it’s time to serve, arrange the strawberries on a circular tray, radiating out from the center, or in uniform rows on a rectangular platter for a clean and polished look. If the chocolate was tempered properly, the strawberries should easily peel off the parchment paper without any issue. For travel or storing, place a few pieces of paper towel on top of the strawberries to absorb any moisture, then wrap the tray in plastic wrap or foil to keep everything in place until you’re ready to serve.
Final Notes:
Chocolate-covered strawberries are not only delicious but also versatile, and the best part is that you can easily customize them. Whether you prefer a simple dark chocolate coating or enjoy adding white chocolate drizzles or coconut flakes, these treats always look stunning and are sure to be a hit. They are an affordable, elegant, and healthier dessert option to bring to any gathering.
Just recently I was visiting my boyfriend’s parents and I brought over a giant tray of raspberry clusters dipped in chocolate, simple chocolate covered strawberries, White chocolate covered strawberries dipped in coconut, as well as chocolate covered strawberries with white chocolate drizzles. The tray was a huge hit and everyone enjoyed eating them by the pool. I think that next time I might consider sprinkling some salt on the dark chocolate! Or, maybe I will consider a caramel drizzle. I think the combination of the salt and the caramel and the chocolate covered strawberry will add a nice dimension of flavor and give a nice bite.
I hope this recipe helps you create the perfect chocolate-covered strawberries! Happy dipping!
