Description
Enjoy the perfect blend of fresh strawberries and rich chocolate with these easy-to-make Chocolate-Covered Strawberries. Ideal for any occasion, they can be customized with white chocolate drizzles and colorful sprinkles for an elegant touch.
Ingredients
Scale
- 1 pound fresh strawberries, preferably large and ripe
- 8 ounces dark chocolate (70% cocoa or higher)
- 4 ounces white chocolate
- 1 tablespoon coconut oil (optional, for a smoother chocolate)
- 1 teaspoon vanilla extract (optional, for added flavor)
- Sprinkles or edible gold dust (for decoration)
- Parchment paper (for cooling)
Instructions
- Wash the strawberries gently under cold water to remove any dirt or residue.
- Pat them dry with a clean kitchen towel, ensuring they are completely dry for better chocolate adherence.
- Remove the green stems if desired, or leave them on for easier handling.
- For the double boiler method, fill a saucepan with a couple of inches of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesnt touch the water.
- Add the dark chocolate to the bowl. If using coconut oil, add it now for a smoother consistency.
- Stir continuously as the chocolate melts to prevent burning. Once melted and smooth, remove from heat.
- Alternatively, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until fully melted.
- Hold a strawberry by the stem and dip it into the melted dark chocolate, coating thoroughly and letting excess chocolate drip off.
- Place the coated strawberry on a piece of parchment paper. Repeat for all strawberries.
- Let them sit at room temperature for about 10-15 minutes to allow the chocolate to set slightly.
- Melt the white chocolate using the same method as the dark chocolate. Mix in vanilla extract if desired.
- Let it cool for a minute to make drizzling easier.
- Transfer the melted white chocolate into a piping bag or a small zip-top bag, cutting a tiny corner off.
- Drizzle the white chocolate over the dark chocolate-coated strawberries in a zigzag pattern.
- Add sprinkles or edible gold dust while the white chocolate is still wet.
- Place the parchment paper with the strawberries in the refrigerator for about 30 minutes to harden the chocolate completely.
- Once set, remove the strawberries from the parchment paper and arrange them on a serving platter.
Notes
- Ensure strawberries are completely dry before dipping to achieve a smooth chocolate coating.
- Feel free to customize the toppings with different types of sprinkles or nuts for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes