If you don't have a Valentine this year, there's no need to fret -- Chocolate-Covered Strawberries are a love story in-and-of themselves. This gorgeous confection is surprisingly easy to make at home, takes only 20 minutes to make, and costs a fraction of what you'd pay at the store!
Juicy strawberries dipped in a smooth chocolate coating are the perfect Valentine's Day treat and make for a fun kitchen activity with the kids! Take your berries to the next level and decorate them with delicious bits of candy, nuts, and festive sprinkles!
- Chocolate or Chocolate Melting Wafers
- Shortening (only needed if you're not using melting wafers)
- Fresh Strawberries
WHAT IS THE BEST CHOCOLATE TO MELT?
The best (and easiest) chocolate for melting is Ghirardelli's Chocolate Melting Wafers. Technically, these wafers are not considered 100% chocolate, but they contain chocolate, and of (almost) equal importance, they contain oils that make for a smooth and painless melting process.
If you don't care to splurge on Ghirardelli brand melting wafers, you certainly don't have to. There are plenty of other candy wafer-makers out there. However, as far as taste and quality go, Ghirardelli is the best of them.
Note, if you'd like to use real, chopped chocolate to make Chocolate-Covered Strawberries you'll need to be wary of seizing chocolate and blooming. You can read more about that in this article on working with real chocolate for making Peppermint Bark. The same principles apply to making Chocolate-Covered Strawberries
DO YOU WASH STRAWBERRIES BEFORE DIPPING?
You should always wash strawberries before dipping them in chocolate, but it is extremely important they are completely dry before dipping them!
Water beading from the strawberry will not only make it difficult for the chocolate coating to stick but if you are using real chocolate, it will also cause the chocolate to seize.
HOW TO MAKE CHOCOLATE-COVERED STRAWBERRIES
- Rinse and Dry Strawberries - Rinse and thoroughly dry the berries. Then, set them aside until ready to use. Have ready a work surface lined with large sheets of wax paper or parchment paper.
- Melt the Chocolate - If using chocolate wafers, melt them according to package directions. If using real chocolate, add the chopped chocolate and shortening to a microwave-safe bowl. Microwave at 30-second intervals, stirring after each increment. The chocolate will likely be melted after 1 ½ - 2 minutes.
- Dip the Strawberries - Lift the leaves, and gently gripping the strawberry just underneath them, swirl it around in the chocolate until about two-thirds of the berry has been coated. Lift and allow the excess chocolate to fall back into the bowl.
- Decorate and Set - Place onto the wax paper and add desired toppings. The chocolate will set quickly so be sure to have the toppings ready. Allow the coating to set and harden, about 1 hour.
HOW TO MAKE WHITE CHOCOLATE-COVERED STRAWBERRIES
The process of making White Chocolate-Covered Strawberries is no different than making regular ones. Just use white melting wafers in the place of chocolate ones (or white chocolate if using real chocolate).
HOW TO DECORATE CHOCOLATE-COVERED STRAWBERRIES
The sky is the limit when it comes to decorating Chocolate-Covered Strawberries! Once the berries are dipped, you can sprinkle them with any of the following items to dress them up:
- Heart-Shaped Sprinkles
- Crushed Toffee
- Chopped Almonds
- Miniature Chocolate Chips
- Crushed Oreos or Nilla Wafers
- Toasted Coconut
If you'd like to add a decorative drizzle of chocolate, you'll need to have both regular and white chocolate on hand. Dip the strawberries in the chocolate and allow it to set slightly. Once the chocolate is no longer wet looking, melt the white chocolate and use a spoon to thinly drizzle it in a zig-zag pattern across the strawberry.
You could also do a base of white chocolate and drizzle it with regular chocolate if desired.
HOW TO STORE THEM
Store Chocolate-Covered Strawberries sealed in an airtight container separated by layers of wax paper.
HOW LONG DO THEY LAST?
Chocolate-Covered Strawberries have a very short shelf life and are undoubtedly best if eaten within 12 to 24 hours of making. By day 3, they will be somewhat mushy, dripping with condensation, and sadly, ready for the trash bin. Note, you cannot freeze them, so eat up by 2!
TIPS FOR MAKING CHOCOLATE-COVERED STRAWBERRIES
- If working with real chocolate, make sure your work surface and utensils are void of any water or dampness.
- Make sure strawberries are thoroughly dry!
- It is best if the berries are room temperature before dipping.
- Use a bowl just big enough to fit the chopped chocolate. This will make it easier for dipping.
- Have ready your toppings ready to go -- the chocolate will start to set quickly.
5 MORE VALENTINE RECIPES YOU’LL LOVE
- Valentine’s Day Chocolate Bark is an easy treat for peanut butter lovers. It features a chocolate bark loaded with Reese’s candy hearts, crunchy peanuts and M&M’s!
- Red Velvet Brownies are the perfect holiday dessert for your Valentine’s Day sweetheart! Made from scratch and equipped with a simple Cream Cheese Frosting. These beauties never disappoint!
- Valentine Marshmallow Krispie Treats are simple and easy heart-shaped marshmallow treats topped with hard icing and sprinkles for Valentine’s Day. Perfect for cooking with kids!
- Cherry Cheesecake Sippers are the perfect addition to any Galentine’s Day party! A dessert cocktail made to taste like Cherry Cheesecake!
- Brownies with Strawberry Cream Cheese Frosting and Berries are a great way to ring in any special occasion, but are particularly fitting for Valentine’s Day! Chocolate and strawberries go hand-in-hand in this decadent dessert!
Chocolate-Covered Strawberries are surprisingly easy to make at home, only take 20 minutes, and cost a fraction of what you'd pay at the store! Featuring juicy red strawberries dipped in a smooth chocolate coating. Take them to the next level with delicious bits of candy, nuts, and festive sprinkles!
- 1 ½ pound fresh strawberries
- 1 (10-ounce) package of melting wafers (preferably Ghirardelli brand) or 6-ounces semi-sweet, milk, or white chocolate, finely chopped
- 1 scant tablespoon of shortening
- white chocolate for drizzling
- Crushed toffee bits
- Sliced almonds roughly chopped
- Miniature chocolate chips
Rinse and thoroughly dry strawberries. Set aside until ready to use. Have ready a work surface lined with large sheets of wax paper.
If you are using candy wafers, melt according to package directions. If you are using real chocolate, add the chopped chocolate and the shortening to a microwave-safe bowl. Microwave at 30-second intervals, stirring after each increment. The chocolate will likely be melted after 1 ½ - 2 minutes.
Lift the leaves, and gently gripping the strawberry just underneath them, swirl it around in the chocolate until two-thirds of the berry has been coated, lift and allow excess chocolate to fall.
Place onto the wax paper and add desired toppings. Repeat with remaining strawberries. Allow the coating to set and harden, about 1 hour. Serve and enjoy.
You can easily sub in white or dark chocolate melting wafers for the chopped chocolate in this recipe. All quantites will stay the same.