Chocolate covered strawberries are a sweet and simple dessert for any occasion or any time you have a sweet tooth. Have fun decorating them or keep them plain. Either way, they’ll be tasty!
Chocolate Covered Strawberries
- 24 large strawberries, rinsed and thoroughly dried
- 12 ounces baking chocolate
- sprinkles (these Valentine-themed sprinkles and sanding sugars would be fun too!)
- mini chocolate chips
- shredded coconut
- toffee bits
- crushed candy canes
- crushed cookies, graham crackers, or pretzels
- finely chopped nuts such as pecans, pistachios, or almonds
- a drizzle of salted caramel
- a drizzle of white chocolate
- Have your sprinkles and toppings ready for dipping, a baking sheet lined with parchment paper, and all of the strawberries washed and dried before you begin melting the chocolate. Your strawberry chocolate dunking workflow will go much more smoothly if everything is prepped in advance.
- Dry the strawberries: Double-check that your strawberries are completely dry and free of moisture. This is very important in order for the chocolate to stick to the strawberries.
- Melt the chocolate, stovetop directions: Place a heat-proof bowl over a pot of simmering water. Make sure that the bottom of the bowl is not touching the water. There should be a couple of inches of space between the water and the bowl. Place chocolate in the bowl. Continuously stir the chocolate as it’s melting. Just before the chocolate has fully melted remove the bowl from the heat and continue stirring until all of the remaining chocolate bits have melted. Avoid overheating the chocolate because this can cause the chocolate to seize.
- Melt the chocolate, microwave directions: Melt the chocolate in a microwave-safe bowl by microwaving in approximately 20-second intervals, stirring in between each interval, until just before all of the chocolate has fully melted. Continue stirring until the remaining chocolate bits have melted.
- Dip the strawberries in the chocolate: Hold the strawberry by the leaves and dip it into the melted chocolate rotating the strawberry to coat all sides. Lift and allow the excess chocolate to run off. You can also slide the strawberry across the inside edge of the bowl to help remove some of the excess chocolate.
- Decorate the strawberries (optional): Decorate the strawberries with your favorites sprinkles and toppings (see notes)! Once decorated allow the chocolate covered strawberries to rest on a parchment paper (or wax paper) lined baking sheet until the chocolate has fully hardened.
- Allow the chocolate to set: Let the strawberries sit at room temperature or in a cool, unrefrigerated space until the chocolate becomes firm. Then serve and enjoy!
Decorating with sanding sugars: If you wait just a few moments after the strawberry has been dipped in the chocolate to then dip the strawberry in the sanding sugar, it will allow the chocolate to set just a bit avoiding a chocolaty drippy mess in the sugar. I also found that waiting a few moments helped to keep the chocolate in place on the strawberry while being dipped in the sugar. But don’t wait too long or they won’t stick at all!
Decorating with sprinkles – If you’re pressing sprinkles onto the strawberries by hand, you can do so right away after the strawberry has been dipped in the chocolate.
Decorating with a chocolate drizzle – Once the strawberry has been dipped in the chocolate, allow it to set before adding a second chocolate drizzle on top. I found that if I didn’t wait at least a little bit for the chocolate to partially set before adding the drizzle, the drizzle would tend to slide down the strawberry a bit. Use a piping bag or a Ziploc bag with the very end snipped off to drizzle lines or designs. The tines of a fork dipped in chocolate and then drizzled will also work but may look a little messier.
Chocolate covered strawberries are best enjoyed the day of. They will still be edible the following day but they will be tastier if you enjoy them the same day they are made.
If you need to store your strawberries overnight, they can be stored in the refrigerator or preferably in a cool, unrefrigerated space. Be aware that they may begin to form condensation after about an hour in the fridge. Allow refrigerated berries to sit at room temperature about 30 minutes before serving.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Keywords: dessert recipes, gluten-free recipes, Valentines desserts, Valentines food, sweet treats