Chocolate Covered Strawberries Recipe (video)

The strawberries need to be washed and dried prior to dipping them into chocolate.

Fill a large bowl with cool water and stir in about 1/3 cup baking soda. Add the strawberries and soak for about a minute before rinsing the berries.

Dry the berries on paper towels and pat the berries dry; they should be completely dry before adding chocolate.

Melting Chocolate in the Microwave: place the chocolate into a microwave-safe bowl. Heat the chocolate in 1-minute intervals, stirring after each interval. Heat until the chocolate is silky smooth.

Melting Chocolate on the Stovetop: fill a small pot halfway with water and bring it to a low simmer. Place a bowl over the water, but it should not touch the water! Add in the chocolate and stir often until the chocolate is melted and smooth.

Melting White Chocolate: white chocolate can be tricky to melt and requires a slightly different approach. If using the microwave, heat and stir in 30-second intervals. If the chocolate remains thick and clumpy, add 1 to 2 teaspoons of shortening to help make it smooth.

To dip the strawberries – gently pull away the leaves up and away from the fruit, then dip the strawberries into the melted chocolate, rotating the berry to coat it all over.

Gently twirl the berry by the stem, allowing excess chocolate to drip off and back into the bowl. Use a small spatula to gently scrap off excess chocolate from the back of the berry, if necessary.

Place the chocolate strawberries onto a baking sheet lined with a silicon mat or parchment paper to set.

To add a classic white chocolate drizzle on top, allow the milk/dark chocolate to set first. Transfer a small amount of melted white chocolate into a pastry bag, cut a tiny tip off the end, then drizzle the white chocolate over the strawberry.

This method can also be done with dark chocolate drizzled over a white chocolate covered strawberry.

You can also do a two-tone drizzle with white chocolate and dark chocolate.

When using dark colored or mixed sprinkles, a white chocolate base works best as it will highlight the colors. A dark chocolate base will work with light colored sprinkles.

For the best results, add sprinkles and chopped nuts (pistachios, almonds, pecans, or macadamia) while the chocolate base is still melted/wet.

First, dip one side of each strawberry into white chocolate, then set onto the mat to set.

Next, dip each strawberry into dark chocolate, leaving a ‘V’ shape of white chocolate peeking through in the middle.

Use a toothpick to add drops of chocolate to create a ‘bowtie’ and for adding little ‘buttons’.

Chocolate covered strawberries are best enjoyed within 24 to 36 hours when they are fresh and look their best.

As the strawberries stand, they will begin to weep juices, which will cause the chocolate to separate from the berry.

If you are planning to enjoy them within a few hours, simply keep them on a tray at room temperature. For storing overnight, place the berries into an airtight container and into the fridge.