How to Make Chocolate Covered Strawberries
Discover how to make perfect chocolate covered strawberries in just minutes! Dip berries in chocolate, then elevate them with toppings like sprinkles, sea salt, chopped hazelnuts, or a white chocolate drizzle.
Ingredients
- 1 lb (455 grams) Fresh whole strawberries
- 6 oz (170 grams) dark, milk or white chocolate , chopped
Toppings ideas:
- ½ cup finely chopped hazelnuts, almonds or pistachios
- ½ cup finely shredded coconut
- ½ cup graham cracker crumbs
- ½ cup additional chocolate , for dizzling
- Sprinkles or colored sanding sugar
- Flaky sea salt
Instructions
- Prep strawberries: Wash strawberries thoroughly and place on paper towels to drain and dry. Make sure they dry completely before dipping, which can take up to 1-2 hours to air dry.
- Get everything ready: If dipping into chopped hazelnuts or adding sprinkles, have them ready in shallow dishes. Line a sheet pan with parchment or wax paper for the dipped strawberries.
- Melt chocolate: In a double boiler, or in a heat-proof bowl set over a saucepan pan filled with water, melt chocolate over medium-low heat, stirring occasionally. You can also heat in the microwave in 30 second bursts, stirring after each. Remove from heat just when a few lumps remain, and stir until smooth and the rest of the chocolate has melted. Let cool slightly for just a few minutes.
- Dip strawberries: Hold strawberries by the stem and dip into the melted chocolate, twisting so it’s evenly coated. Let excess chocolate drip back into the bowl.
- (optional) Add toppings: Immediately roll the dipped strawberries in the toppings and place on the prepared sheet pan. Or sprinkle toppings over strawberries as soon as you place them on the pan.
- Cool: Let sit until chocolate is hard, about 5-15 minutes. You can chill in the fridge to set faster.
- (optional) Add a drizzle: Melt chocolate the same as above. Once it’s melted and smooth, use a spoon or fork to casually add a drizzle to strawberries. Or transfer the melted chocolate to a ziplock bag, cut a very small hole in one corner, and use that to more precisely drizzle chocolate over strawberries.
- Storage: Chocolate covered strawberries are best consumed freshly made or same-day, but they can be stored in the fridge uncovered for up to 2 days. (They never last long though!)
Notes
- You can use real chocolate (contains cocoa butter) or compound chocolate like candy melts or almond bark. Real chocolate will have the best flavor, but should be tempered for the best glossy finish and satisfying snap.
- How to temper chocolate: Heat two-thirds of the chocolate to about 105–110°F until smooth, then stir in the remaining third off the heat until melted and cooled to about 82-87°F.
- If nuts are raw, toast in a 350°F oven until fragrant and just beginning to turn brown, about 5-6 minutes. Let cool completely, then finely chop.
Calories: 194kcal, Carbohydrates: 19g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 6mg, Potassium: 318mg, Fiber: 5g, Sugar: 10g, Vitamin A: 20IU, Vitamin C: 44mg, Calcium: 33mg, Iron: 4mg
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