Chocolate Covered Strawberries Valentine: The Perfect Romantic Treat

Name: Chocolate Covered Strawberries Valentine: The Perfect Romantic Treat
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 20-30 strawberries
Ingredients: 1 pound fresh strawberries, preferably large and ripe; 12 ounces high-quality chocolate (dark, milk, or white, or a combination), chopped; 1 tablespoon vegetable shortening or coconut oil (optional, for smoother chocolate); Sprinkles (various colors and shapes); Chopped nuts (almonds, pecans, walnuts); Shredded coconut; Mini chocolate chips; Crushed cookies (Oreo, graham crackers); Sea salt flakes; Edible glitter; White chocolate, melted (for drizzling); Colored candy melts (for drizzling); Parchment paper or wax paper

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Delicious and elegant chocolate-covered strawberries, perfect for any occasion. Customize with your favorite chocolate and toppings!

45 min

cook 15 min

20-30 strawberries

5.0 (227)

Ingredients

Instructions

Wash the strawberries gently under cool running water. Be careful not to bruise them.
Dry the strawberries thoroughly with a clean paper towel. Let them air dry on a wire rack lined with paper towels for at least 30 minutes after patting them dry.
Line a baking sheet with parchment paper or wax paper.
Fill a saucepan with about an inch or two of water. Make sure the water doesn't touch the bottom of the heatproof bowl that will sit on top. Bring the water to a simmer over medium heat.
Add the chopped chocolate to the heatproof bowl.
Place the bowl on top of the simmering water. Stir the chocolate frequently with a rubber spatula until it is completely melted and smooth (5-10 minutes).
If desired, stir in the vegetable shortening or coconut oil until fully incorporated for a smoother, shinier chocolate.
Keep the water simmering gently to prevent the chocolate from hardening. If the chocolate starts to thicken, add a tiny bit more shortening or coconut oil.
Add the chopped chocolate to a microwave-safe bowl.
Microwave the chocolate in 30-second intervals, stirring well after each interval.
Continue microwaving in 15-second intervals, stirring well after each interval, until the chocolate is almost completely melted. There may still be a few small pieces of unmelted chocolate.
Stir the chocolate vigorously until the remaining pieces melt and the chocolate is smooth.
If desired, stir in the vegetable shortening or coconut oil until fully incorporated for a smoother, shinier chocolate.
Hold the strawberry by the stem or leaves.
Dip the strawberry into the melted chocolate, swirling it to coat it evenly.
Lift the strawberry and gently tap against the side of the bowl to remove any excess chocolate.
Place the dipped strawberry on the prepared baking sheet.
Immediately add toppings (optional).
Repeat with the remaining strawberries.
Melt white chocolate or colored candy melts using the double boiler or microwave method.
Transfer the melted chocolate to a piping bag or Ziploc bag with a small corner snipped off.
Drizzle the melted chocolate over the chocolate-covered strawberries in a zig-zag pattern or any design you like.
Have your toppings ready to go in small bowls.
Sprinkle the toppings onto the chocolate-covered strawberries immediately after dipping, before the chocolate sets.
Place the baking sheet with the chocolate-covered strawberries in the refrigerator for at least 15-20 minutes, or until the chocolate is firm.
Once the chocolate is set, store the chocolate-covered strawberries in an airtight container in the refrigerator. They are best enjoyed within 1-2 days.