A classic little treat perfect for a date or as a gift, chocolate covered strawberries are a defined part of romance in America. But don't stop with simple dipping, dress them up to the nines with white and dark chocolate tuxedos!
Could they be more cute? Super easy to make too!
The Best Strawberries to Buy
Look for strawberries that are deep red, preferably with very little white showing near the stem and leaves. The leaves should also look fresh and bright green; not wilted or bruised.
Wash your strawberries, but then make sure they are completely dry before dipping in chocolate. It's best to wash them, then set them out on paper towels or kitchen towels to air dry.
The Best Chocolate to Use
Buy the best quality chocolate you can find and afford. With only two ingredients, the chocolate is important! We like to use dark chocolate that's semisweet or even darker. Guittard makes a very good chocolate chip. For the white chocolate, pick one with high cocoa butter content. This makes the smoothest dipping.
How to Melt Chocolate for Dipping
You can melt the chocolate either in a double boiler or in the microwave:
- Double boiler method: Bring an inch of water to a simmer in a saucepan. Set a metal bowl inside the saucepan; the bottom of the bowl should not touch the water. Add the chocolate and stir occasionally until melted. Remove the bowl from the saucepan before you begin to dip.
- Microwave method: Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is mostly melted with just a few unmelted pieces remaining. Continue to stir until the remaining pieces melt.
How to Make Chocolate Covered Strawberries
All you have to do is dip the strawberries first in melted white chocolate, let them dry a few minutes, then dip them again a couple times, at opposing angles, in melted dark chocolate.
Use a piping bag or a tiny cut-off corner of a ziplock bag stuffed with the melted chocolate to add the bow tie and buttons.
Other Ideas for Chocolate Covered Strawberries
- Dip the strawberries in either white or dark chocolate ONLY, then drizzle with some of the opposite-colored chocolate.
- Add sprinkles or edible glitter.
- Roll in chopped nuts, toasted coconut, or crushed graham crackers.
- Color the white chocolate with food coloring. We recommend a gel food dye (instead of liquid) for vibrancy and also to keep the structure of the chocolate.
How to Store Chocolate Covered Strawberries
Chilling the berries in the refrigerator for 15 to 20 minutes will help the chocolate set more quickly, but for actual storage before eating, it's best to store them in a cool area, not in the fridge. Long-term storage in the fridge can cause condensation to form on the chocolate, which makes it mushy and less appealing. Strawberries also taste better when served closer to room temperature.
Line an air-tight container with wax paper and place the berries in a single layer on the wax paper. Then cover with another layer of wax paper. Store somewhere cool.
Chocolate covered strawberries are best served on the day they're made, but will keep for a day or two if needed.
Tips for Success
- Make sure the strawberries are completely dry before dipping them, or the chocolate will seize.
- Use a toothpick to paint on the bow ties and buttons if you need more artistic control.
- Put your wax paper-lined cookie sheet in the freezer before starting, so that the chocolate cools faster when you put the dipped berries on it.
- Use a high cocoa butter content white chocolate for the smoothest white chocolate for dipping.
Try These Other Romantic Treats
- How to Make Homemade Chocolate Truffles
- Chocolate Fondue
- Red Velvet Cupcakes with Cream Cheese Frosting
- Champagne Chocolate Truffles
- Valentine Linzer Cookies
Chocolate Covered Strawberries
Leftover chocolate? We mixed some fresh pecans and walnuts into the leftover chocolate and let them dry for a nice little snack on the go.
- 24-30 strawberries, fresh
- 6 ounces white chocolate
- 8 ounces dark chocolate
Rinse and dry the strawberries:
Make sure the berries are fully dry as water will cause chocolate to seize up.
Melt the white chocolate first:
- Double boiler method: Bring an inch of water to a simmer in a sauce pan. Set a metal bowl inside the saucepan; the bottom of the bowl should not touch the water. Add the chocolate and stir occasionally until melted. Remove the bowl from the saucepan before you begin to dip.
- Microwave method: Microwave the chocolate in 30 second intervals, stirring between each interval, until the chocolate is mostly melted with just a few unmelted pieces remaining. Continue to stir until the remaining pieces melt.
Dip the strawberry in the white chocolate:
Hold onto the stem or the "shoulders" of the strawberry to dip. Give it a quick little twist and shake with your fingers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres.
Place on a piece of wax paper and let dry for 10-15 minutes, until hardened.
Dip berries in melted dark chocolate:
Melt the dark chocolate, as above. Dip the strawberry in at a 45-degree angle from both sides to make the "jacket". Let the excess drip off. Place on wax paper to dry another 10-15 minutes, until hardened.
Pipe dark chocolate buttons and bow ties:
Place some melted dark chocolate into a piping bag with a very small tip, or in a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.
Dry and cool:
Allow to completely dry and cool. (If drying seems to go too slowly, place them in the refrigerator for about 15 to 20 minutes.)
Best eaten the day they are made.