Chocolate Covered Strawberries
- 3 hours ago
- 4 min read
Looking for a last-minute Valentine’s Day gift idea? I’ve got you covered! Grab some chocolate and fresh strawberries and make this quick and easy recipe. These Chocolate Covered Strawberries are delicious, thoughtful and most importantly, they’re made with love! Treat your sweetheart to some sweets this Valentine's Day!
You had met at chocolate! Chocolate and strawberries go hand in hand! The creamy, bittersweet and rich nature of the chocolate pairs beautifully with juicy, sweet and ripe strawberries. My Chocolate Covered Strawberry recipe starts off with a few handfuls of large, fresh strawberries. The fresher, the better! I love using large strawberries for this recipe given the higher fruit to chocolate ratio. Larger berries also lead to a quicker dipping process. The strawberries are rinsed, soaked, drained and dried. Patting the strawberries dry is crucial. It keeps the strawberries fresher for longer while also eliminating any moisture, which can hinder the chocolate’s ability to bind to the fruit. Now, the strawberries are perfectly primed for dipping!
This recipe uses 2 types of chocolate: semi-sweet chocolate for the dipping and white chocolate for the drizzle. The strawberries are dipped and coated in semi-sweet chocolate. I love pairing semi-sweet chocolate with strawberries. Semi-sweet chocolate is bitter yet sweet, rich and velvety in consistency and serves as the perfect contrast to the slightly acidic, bright, fresh and sweet fruit. Chocolate chips are my go-to, but you can substitute them with chocolate squares or your favourite semi-sweet chocolate bar. Just break or cut the chocolate squares or bars into bite-sized pieces. The chocolate chips are then melted in the microwave alongside a neutral oil, such as avocado oil. The addition of oil is key to a perfectly dippable chocolate, resulting in a thin yet crisp chocolate coating. The oil prevents the chocolate from seizing or scorching when heated, thins it out for a luxurious texture while also giving it the most gorgeous sheen.
Using the strawberry cap or leaves as an anchor, dip and swirl each of the strawberries into the chocolate. Place them onto a wax paper lined baking sheet to set or harden. The wax paper prevents the strawberries from sticking, making them easily removable. You can stop here and leave the Chocolate Covered Strawberries as is or you can give them a little extra TLC with the addition of some white chocolate drizzle. The white chocolate results in a prettier and more striking presentation while also imparting some added creaminess and sweetness. White chocolate is more delicate in nature and when over heated can seize. A short heating cycle and some frequent mixing will yield white chocolate that is shiny in texture and pourable. Now, for the drizzle! You can add the melted white chocolate to a small piping bag for more precise lines or use a spoon or a fork for an effortless drizzle. Whatever option you choose, you really can’t go wrong! At this point, the Chocolate Covered Strawberries need a few more minutes to finish setting and then they’re ready to be devoured! All the ingredients combine to create a bold, complex, creamy, juicy, sweet and satisfying bite!
Whether you make these Chocolate Covered Strawberries for Valentine’s Day or just because: one thing is for certain, they’re the gift that keeps on giving! The combination of chocolate and fresh fruit is the epitome of love at first bite! These sweet treats couldn’t be easier to make, come together in under an hour and use a handful of simple and everyday ingredients! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and memorable desserts, try my Poached Pears, Mini Pavlovas and Guilt-Free Carrot Cake recipes!
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes – 55 minutes (includes 30 – 40 minutes of inactive time for setting)
Serves: 4 – 6
Ingredients:
1 lb fresh, large strawberries (approx. 15 – 16 strawberries)
1 cup semi-sweet chocolate chips
3 tsp avocado oil, divided (See Notes below)
1/3 cup white chocolate chips
Instructions:
Preparing the Strawberries: Rinse each strawberry under cold water, cleaning it thoroughly. Then, place the rinsed strawberries into a large bowl. Cover with cold water and let me soak for 10 minutes. Drain the strawberries and rinse them under cold water once more.
Pat the strawberries dry with a paper towel, removing any excess moisture.
Set aside a 11” x 17” rimmed baking sheet and line it with wax paper.
Melting the Chocolate: To a small, deep bowl, add the semi-sweet chocolate chips and 2 tsp of avocado oil. Microwave for 1 minute or until melted, stirring every 20 seconds.
Making the Chocolate Covered Strawberries: Grab the strawberries by their caps or stems and dip them into the melted chocolate, swirling them around to ensure they are evenly coated. Shake off any excess chocolate and transfer the strawberries to the lined baking sheet, leaving 1-inch of space between them.
Let the strawberries stand at room temperature for 25 – 30 minutes to allow the chocolate to harden or set. To speed up the setting time, transfer the Chocolate Covered Strawberries into the refrigerator and refrigerate for 15 - 20 minutes.
While the Chocolate Covered Strawberries are setting, to a small bowl, add the white chocolate chips and the remaining 1 tsp of avocado oil. Microwave for 30 - 40 seconds or until the chocolate has melted, stirring every 10 seconds.
Using a small piping bag, fork or spoon, drizzle the white chocolate over top, creating a zip-zag pattern. Let the white chocolate set for 15 minutes.
Once set, transfer the Chocolate Covered Strawberries to a serving platter or large plate and serve and enjoy!
Notes:
Neutral Oils: When melting chocolate, this recipe calls for avocado oil. This oil is optimal given its mild, neutral, rich yet buttery taste and texture. If you don’t have avocado oil in your pantry, simply substitute it on a 1:1 basis with sunflower or vegetable oil for comparable results. If you want to spice things up, swap the neutral oil for something bold and complex. Coconut or extra virgin olive oil work beautifully in this recipe! The coconut oil imparts floral and sweet notes while the extra virgin olive oil gives the chocolate some extra fruitiness and complexity.
