Chocolate Covered Strawberries for Valentines Day (Printable Version)
Fresh strawberries coated in smooth melted chocolate, ready in 20 minutes for romantic occasions.
# What You'll Need:
→ Fruit
01 - 16 large fresh strawberries, washed and thoroughly dried, stems intact
→ Chocolate
02 - 7 oz semi-sweet or dark chocolate, chopped (or chocolate chips)
→ Optional Decorations
03 - 1.75 oz white chocolate, chopped, for drizzling
04 - 2 tbsp finely chopped pistachios, almonds, or hazelnuts
05 - 2 tbsp sprinkles or edible glitter
06 - 2 tbsp shredded coconut
# Method:
01 - Line a baking sheet with parchment paper. Verify strawberries are completely dry to prevent chocolate from seizing.
02 - Place semi-sweet or dark chocolate in a heatproof bowl. Melt gently over a double boiler or microwave in 20-second bursts, stirring until smooth and glossy.
03 - Hold each strawberry by the stem and dip into melted chocolate, swirling to coat evenly. Allow excess chocolate to drip back into the bowl.
04 - Place dipped strawberries on prepared baking sheet, ensuring they do not touch each other.
05 - If desired, melt white chocolate and drizzle over strawberries using a fork or piping bag for decorative effect.
06 - While chocolate remains wet, sprinkle with chopped nuts, coconut, or sprinkles as desired.
07 - Allow chocolate to set at room temperature for 20 minutes, or refrigerate for 10 minutes until firm.
08 - Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 24 hours.
# Chef's Tips:
01 -
- These look fancy but come together in under 20 minutes, making them perfect for lastminute romance
- The contrast between juicy berries and crisp chocolate creates that satisfying snap everyone loves
02 -
- Water is the enemy of melted chocolate, so dry your berries thoroughly before you begin
- If your chocolate seizes, whisk in a teaspoon of oil to try to save it, though sometimes you just have to start over
03 -
- Melt your chocolate slowly and patiently because rushing leads to burning and seizing
- Work in small batches so the chocolate stays at the right consistency for dipping