- Dish type
- Fruit desserts
- Berry desserts
- Strawberry desserts
These lovely chocolate dipped strawberries take so little time, yet look really special and intricate! Perfect for a light ending to a lovely Valentine's Day.
Hampshire, England, UK
9 people made this
- 1 punnet strawberries
- 150g white chocolate, broken into pieces
- 1/2 teaspoon cocoa powder
MethodPrep:15min ›Cook:3min ›Ready in:18min
- Melt the chocolate in a double boiler or in the microwave. Wash the strawberries and pat dry with kitchen paper. Dip the strawberries into the white chocolate and arrange on a baking tray lined with tin foil.
- To the remainder of the chocolate, add the cocoa powder and mix in. Using a spoon, drizzle the milk chocolate across the strawberries.
- Transfer to the fridge to set. Chill for 2 hours prior to serving.
If you'd rather user milk or dark chocolate instead of adding cocoa powder to the white chocolate, that works great too. You should only need a couple of tablespoons of the melted chocolate for the drizzle.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Hi Geneviever,I love chocolate dipped fruit, and I just recently published a chocolate dipped fruit recipe, so check it out. Also I send a friend request, so please confirm it.Thx,Nicole from Nicolelovebaking-15 Nov 2015
- ½ cup bittersweet chocolate chips
- 12 large strawberries or 24 small, stems attached, at room temperature
- 2 tablespoons freshly grated lime zest
Line a baking sheet with parchment or wax paper.
Place chocolate chips in a small glass bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving in 20-second intervals until melted, stirring after each interval. (Alternatively, melt in the top of a double boiler over hot, but not boiling, water.)
Dip half to two-thirds of each strawberry into the melted chocolate. Let the excess drip back into the bowl. Place the dipped fruit on the prepared baking sheet. Sprinkle lime zest over the chocolate. Refrigerate until the chocolate is set, about 30 minutes.
Chocolate Covered Strawberries
Is there anything better than chocolate-covered strawberries? We think not. They're at once indulgent and classy, romantic and a little cheesy.
How do you make chocolate-covered strawberries?
The process is simple: You rinse and pat dry strawberries, then melt your chocolate. You can melt chocolate the fancy way in a double boiler (which really only sounds fancy&mdashit's super simple), or you can just melt it in the microwave in a heat-proof bowl.
What kind of chocolate is good for chocolate-covered strawberries?
We recommend using standard semisweet chocolate chips, but you can use dark chocolate, too.
Should I refrigerate chocolate-covered strawberries?
You want to refrigerate the strawberries until the chocolate is set, about 30 minutes, but then remove&mdashespecially before serving. We like the strawberries to be closer to room temperature for serving (no one ever likes to bite into an ice-cold strawberry!)
Do I need to use coconut oil in the chocolate?
We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate shell. It's not essential&mdashand doesn't add much flavor at all&mdashbut we recommend it.
- 1 (12 ounce) bag semisweet chocolate chips (such as Hershey's®), divided
- 1 (12 ounce) bag milk chocolate chips (such as Hershey's®), divided
- 2 (16 ounce) packages large strawberries
Combine 1/2 cup semisweet chocolate chips and 1/2 cup milk chocolate chips in a double boiler over simmering water stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes. Remove from heat stir in remaining semisweet and milk chocolate chips.
Line a baking sheet with waxed paper.
Holding strawberries by their stems, swirl through melted chocolate until all sides are evenly coated. Arrange dipped strawberries on the waxed paper.
Chill strawberries until chocolate coating sets, about 2 hours.
Before we dive into this recipe, here’s a few things to take note of.
- Make sure your strawberries are washed and completely dry before dipping into chocolate. Otherwise, the chocolate won’t stick to the strawberry.
- If you’re using strawberries straight from the fridge, let them sit on the counter until they reach room temperature. Because they’ve been chilled in the fridge, they’ll naturally condensate – which we don’t want when dipping into chocolate!
- When you lift the strawberry out of the chocolate, gently scrape the excess chocolate off the bottom side of the strawberry on the edge of the bowl. This will prevent you from having a pool of chocolate on the baking sheet.
- You can dip the strawberries in the bowl of melted chocolate or transfer the melted chocolate to a shot glass, which makes dipping straight up and down easy.
- Serve each chocolate covered strawberry at room temperature. The chocolate won’t crumble as much and it’s better to not bite into a freezing cold strawberry.
- Looking for a creative way to surprise your Valentine this year?
Look no further than your fruit bowl! Combine chocolate and fresh fruits to make the ultimate sweet treat for your sweetie. You won’t believe how easy and tasty these quick combos can be!
Creamy chocolate and juicy strawberries are a tough flavor mash up to beat. They have a long history in the romantic food category—so these are a must to include in your fruity Valentine’s line-up.
Wash strawberries and pat them dry. (Make sure they are completely dry before dipping!)
Melt your chocolate. I like to use a “double broiler” method. The chocolate is melted in a metal bowl over a pan with water being warmed on the stovetop. Take care to not allow any water to touch the chocolate and stir the chocolate often. When the chocolate has melted, remove the bowl to avoid overcooking.
Dip strawberries one at a time, and line them on a tray covered with waxed paper to cool.
Give each strawberry a splash of Valentine color with some red sprinkles (before the chocolate cools!). Or, if you are feeling very fancy, streak the dried chocolate with white or red stripes of candy melts. Oooh la la!
Peanut butter sandwiches are naturally fabulous. Add bananas, and you’re a kid all over again. How can you make them even better? Chocolate, of course! I call these triple-threat treats “Banana Bon-bons.”
Slice bananas into chunks. Spread a little peanut butter onto each chunk, and stick them in the freezer for 20 minutes. Melt your chocolate as above.
When it’s time to dip, just take a few banana chunks out of the freezer at a time. They’re much easier to dunk in chocolate if the banana and peanut butter are firm. And using two forks to dip each banana works best.
Finally, decorate each “bon-bon” with sprinkles and store them in the freezer until you’re ready to serve your sweet surprise. They taste best when the bananas are frozen!
Apples and peanut butter are one of my favorite snacks, making this treat my favorite of the fruity trio. I like to use pre-sliced apples from the store because they’re convenient (no judging!), and because many packages have been treated with ascorbic acid to prevent browning. (Check the package to verify.)
Ready to get crafty? Start with a whole apple and cut a thin section into a heart shape. I used a paring knife, but a cookie cutter will also work. (Consider brushing apples with lemon juice to prevent browning if you slice them yourself.)
Next, spread a thin layer of peanut butter over one side of the apple slice, leaving enough space for you to get a grip on it. Then dunk the apple into the melted chocolate until the peanut butter is covered. Add your festive sprinkles, and let cool.
These fruity treats are dessert dynamite and will satisfy any sweet tooth. They’re also much healthier than a box of chocolates (…just sayin’). Enjoy!
How Long do Chocolate Covered Strawberries Last?
Chocolate-dipped strawberries are best if eaten the day they are made. They will last 12 &ndash 24 hours at room temperature. However, after 12 hours they may start to leak strawberry juice and won&rsquot look as pretty, but they will still taste delicious.
You can place your chocolate-dipped strawberries in the refrigerator for 2 days, but placing them in the refrigerator will cause condensation to form on the chocolate, so this method isn&rsquot best if you want to serve them to guests.
- Line large baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels.
- In separate small, microwave-safe bowls (such as custard cups) melt chocolates, one at a time, in microwave at 50-percent (medium) power, allowing 1-1/2 to 2 minutes each. Stir until smooth. (If not completely melted, microwave a few seconds longer.) Or, melt chocolate as package directs.
- Holding strawberry by stem end, dip into chocolate to cover about three-fourths of berry dip into nuts, if desired, and lay on baking sheet. Repeat with remaining strawberries, chocolate and nuts.
- Refrigerate until chocolate is set.
For Double- and Triple- Dipped Strawberries:
After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips.
To Drizzle Strawberries with Chocolate:
Microwave chocolate in small plastic bag until melted squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. Or, drizzle contrasting chocolate over strawberries that have been dipped. Refrigerate until set.
NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven. Chocolate amounts are approximate amount needed depends on size of strawberries, and whether or not they are single, double, triple-dipped or drizzled.
Melt the milk chocolate pieces in a heatproof bowl set over a pan of gently simmering water.
Wash and thoroughly dry about 12 strawberries, leaving the green hulls on.
Holding a strawberry by its hull, dip the fruit into the melted chocolate.
Place the dipped strawberry on a baking sheet lined with parchment paper.
Now melt the white chocolate pieces in the same way as the milk chocolate.
Carefully pour the melted white chocolate into a small freezer bag and snip a very small hole in a corner to create the perfect piping bag.
Drizzle the white chocolate in a zigzag pattern over the chocolate covered strawberries.
Repeat with remaining berries, then chill to set. Serve.
Cook's tip: You can use any combination of white, milk or plain chocolate if you prefer.
*All information included in this recipe has been provided by CPM Retail Ltd.
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