Serve them for Mother’s Day or Valentine’s Day. They are also great at weddings and graduations. These homemade chocolate-dipped strawberries are always welcome.
These berries make lovely gifts. Please send them to family and friends as a gourmet holiday or Christmas gift.
Chocolate-covered strawberries are the best
This healthy dessert is a party favorite. It can also be made gluten-free, dairy-free, nut-free, sugar-free, low carbohydrate, low-calorie, and vegan.
These bite-sized treats are like fresh strawberries dipped into decadent chocolate fondue. It’s no wonder that they are so popular.
You can make your chocolate-covered strawberries at home. They are just as tasty as those from Shari’s Berries and Edible Arrangements.
Ingredients for chocolate-covered strawberries
You will need chocolate chips, finely chopped bars of chocolate, candy melts, or vegetable oil.
You can use white chocolate, dark chocolate, or semi-sweet chocolate.
The optional oil will make the sauce smoother and easier to coat the berries if you stir it into the melted chocolate. You can omit the oil if you prefer.
Note: You can use the same recipe to make chocolate-covered fruit, such as cherries or raspberries.
The equivalent weight of a standard 16-ounce Driscolls container is one pound or approximately twenty-four to twenty-four berries. This recipe has not been tried with frozen strawberries.
Chocolate covered strawberries
Wash your strawberries and then dry them on a towel or paper towel. It is essential to completely dry the strawberries before dipping them in chocolate sauce. Water will cause the chocolate to seize.
Set aside a large baking plate or tray lined with wax or parchment paper. You can also use a piece of Styrofoam.
Melt the chocolate either using a double boiler or in the microwave. After melting the chocolate, I add the optional oil to make the sauce smoother.
Dip each strawberry in the liquid chocolate. You can use a fork, spoon, or skewer to hold it.
Place the strawberry on the tray. Let the strawberries sit at room temperature to harden the chocolate coating. Avoid chilling the strawberries in the fridge, as this could cause condensation on the berries.
Melt white chocolate chips or other butter, such as Coconut and almond butter. Pour it with a spoon over the chocolate strawberries that have hardened. Pour the melted chocolate into a plastic bag. Cut a small piece off one side to create a hole. Then, squeeze out the chocolate in your desired design.
You can make the chocolate berries up to a full day in advance. It is best to serve them the same day as they were made. If the strawberries are left out longer than eight hours, they need to be kept in the fridge or freezer.
Chocolate-covered strawberries can be kept fresh for two days in the fridge or frozen for up to a month in an airtight container.
How to make pretty strawberries
When using parchment paper to cover the strawberries, they may stick slightly to the plate. The chocolate may not be as pretty on the one side.
If you can, I would recommend wax paper instead of parchment. For perfectly chocolate-covered strawberries on both sides, you can place the berries on a toothpick or skewer and dip them in chocolate. Then, put the other end of your skewer in a piece of Styrofoam and let the strawberries dry. After the chocolate has hardened, remove the strawberries from their skewers and place them on a serving plate.
How to melt chocolate
Double boilers or a microwave are the best methods to melt chocolate. Chocolate can burn quickly when heated on a stovetop.
Double boiler method
Break up the chocolate if it is not already broken into small pieces.
Place the chocolate in the top pan in a Double Boiler or in a heat-safe mixing bowl over a saucepan filled with simmering water (not boiling).
It is important to emphasize that the water should go into the bottom pan. The water should not touch the chocolate in the top pan.
Stir the chocolate to a smooth consistency, and let the steam heat it slowly.
How to melt chocolate using the microwave
Chop chocolate bars finely with a knife if you are using them instead of chips.
Place the chocolate into a bowl that is microwave-safe and completely dry. Heat for 20 seconds.
Stir and then heat the chocolate in increments of ten seconds, stirring between each one to prevent it from burning. It would be best to melt chocolate slowly as it can burn quickly.
Add oil after the chocolate has melted. Add water only after the chocolate has melted.
16 oz fresh strawberries
9 oz dark or semi-sweet chocolate chips or finely chopped chocolate
Optional 1 tsp coconut or vegetable oil
Optional melted dark or white chocolate to drizzle
Optional toppings (ideas listed above)
Dry berries with paper towels. Let the berries completely dry. Melt the chocolate carefully in a microwave or double boiler (see how to melt the chocolate above). Use a fork, spoon, toothpick, or skewer to dip each strawberry in the chocolate sauce. If desired, top with toppings. Place berries on parchment or wax paper lined trays, or dry them upside down by sticking one end of the skewer in a piece of Styrofoam. Allow the berries to sit at room temperature for a few minutes until the chocolate has hardened. If you like, decorate with white chocolate or chocolate that has been melted. The best way to serve chocolate-covered strawberries is the same day you make them. Store them in a cool and dry place, uncovered and without refrigeration, for up to eight hours. After this, you can refrigerate any leftover strawberries for up to 2 days. You can also freeze them in an airtight container.