Chocolate Covered Strawberries
Yield: 1 pound chocolate covered strawberries
Prep Time: 15 minutes
Cook: 25 minutes
Tessa's Recipe Rundown...
Taste: Strawberry and chocolate are a match made in heaven, no doubt about that!
Texture: The chocolate is thick and shatters when you bite into it, giving way to a tender and juicy gem of a berry underneath.
Ease: Super easy, but if you’re anything like me you may get chocolate on yourself!
Appearance: Just stunning. Like something on display at a fancy chocolate shop.
Pros: Romantic, simple, and totally customizable. Can be served alone or for a special garnish on cakes or cupcakes.
Would I make this again? Absolutely.
With Valentine’s Day around the corner I thought I’d share a ridiculously fun, simple, yet gourmet treat for you, complete with a step-by-step video!
I have a confession: I LOVE chocolate covered strawberries way too much. I could eat a million and still want more. They’re so beautiful and are bursting with some of my favorite flavors and textures, each bite is pure magic! There’s no reason to spend an arm and a leg on chocolate covered strawberries from a bakery or delivery service when they’re surprisingly easy to make from scratch right at home.
If you make these Chocolate Covered Strawberries, be sure to take a picture and tag it #handletheheat on Instagram so I can see your lovely photos and like and comment on them!
Be sure to watch the above video to see how these adorable romantic treats are made step-by-step. I also share some of my favorite tips and tricks and how to decorate them like a pro! Your family will think you bought these at the chocolate shop! They’re not just perfect for Valentine’s Day, but for any anniversary, bridal shower, or anytime you’re craving this perfect flavor combination!
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Chocolate Covered Strawberries
- 1 pound strawberries, washed and dried thoroughly
- 6 ounces semisweet chocolate, chopped
- 1 teaspoon coconut oil or vegetable shortening, divided
- 3 ounces white (and/or milk chocolate), chopped
- Chocolate chips, nuts or sprinkles for coating, optional
Place the semisweet chocolate and 3/4 teaspoon coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until just melted. Be careful not to overheat.
Line a rimmed sheet pan with parchment paper or silicone baking mat.
Insert a toothpick into the strawberry’s stem, pushing the leaves upward, and dip into the semisweet chocolate, coating completely. Tapping the toohpick, let the excess chocolate fall back into the bowl. If desired, dip into a shallow bowl of chocolate chips, nuts, or sprinkles. Set the strawberry on the parchment, sliding forward slightly and continue with the remaining strawberries. If the chocolate becomes too cool and firm at any point simply reheat in the microwave.
Place the white chocolate and 1/4 teaspoon coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each burst, until just melted. Be careful not to overheat. Remove the white chocolate to a ziptop bag and snip a very small hole in one corner. Drizzle the white chocolate over the strawberries.
Let the strawberries set before serving, about 30 minutes at room temperature or 15 minutes in the fridge.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
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