Easy Chocolate Covered Strawberries are the perfect Valentine’s Day dessert or easy treat with lots of ways to customize and color them!
I just don’t know if there’s a simpler but more impressive dessert than Chocolate Covered Strawberries!
They are easy to make (with a few important tips I’ve given you below!), and easy to make look even more impressive with a few extra drizzles, dips or sprinkles.
You can make them using colored melting chocolates for a special someone’s birthday, another holiday, or just for fun!
Once you start making your own Chocolate Covered Strawberries, it might be hard to go back. They are easier than they look, and you also get the very freshest results.
Strawberry season is coming, and I’m going to be ready! 😉
How to melt chocolate for Chocolate Covered Strawberries:
The most difficult part of making Chocolate Covered Strawberries is melting the chocolate.
Melting chocolate can be a big headache if you don’t know how to do it properly, so that it will be smooth, cover perfectly, and firm up so it’s not going to stick all over your hands when you eat them.
The best way to melt chocolate when you are coating something is in a double boiler, or a makeshift double boiler.
All you need is a small pot with 1/2-1″ of water in the bottom, and a medium sized glass bowl that sits on top of the pot and doesn’t touch the water.
Bring the water to a simmer, and place the bowl over top with the chocolate in it.
Reduce the heat to low, and slowly melt and stir the chocolate until smooth.
This is the most foolproof way to melt chocolate, and it’s going to give you the best results!
If you need to, you can melt chocolate in the microwave on reduced heat but I don’t recommend it as there’s a higher chance it will seize and you will end up starting over.
How to store Chocolate Covered Strawberries:
Chocolate Covered Strawberries can be stored at room temperature for some time (if you’re delivering them or setting them out to be eaten), but they are best stored in the refrigerator for longer periods of time.
This way, the strawberries will stay fresh and the chocolate will stay firm.
Chocolate covered strawberries cannot be frozen.
How long the strawberries will last really depends on how fresh they were to begin with, but they are best eaten within 2-3 days.
Variations on these Chocolate Covered Strawberries:
- Use your favorite variety of chocolate — it’s one of only two ingredients, so go all out and get the good stuff, whether it’s dark, milk or white chocolate.
- Switch things up — melt two different kinds, and use one for dipping and one for drizzling for an extra special presentation that will really impress!
- Go a little crazy and add a drizzle of melted peanut butter, butterscotch or another flavor of chips.
- Before your chocolate sets, sprinkle on some chopped nuts, toffee bits, sprinkles, or colored sugar for a fun twist — this is a great idea for taking Chocolate Covered Strawberries beyond Valentine’s Day and on to birthdays and other holidays.
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Chocolate Covered Strawberries
- 1 lb whole fresh strawberries washed and dried, about 25
- 150 grams solid chocolate bar of choice not chips
- Wash strawberries well and allow to dry completely.
- Place 1″ of water in a small pot.
- Break chocolate and place in a glass bowl that fits over the top of the pot without touching the water.
- Bring the water to a simmer over medium-high heat, then reduce to low and place bowl with chocolate over top. Stir frequently until melted and smooth.
- Remove from heat (I like to keep the bowl over the pot to keep the chocolate warm) and carefully dip strawberries, holding the stem. Gently shake off excess chocolate and place on a parchment lined baking sheet.
- When all strawberries are coated, place in the refrigerator to set completely before serving.
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