“Learn how to make tasty and lovely chocolate covered strawberry using this simple recipe. It’s so easy to make with three ingredients in a short amount of time. Enjoy it with your family and friends or give as a gift on special occasions.”

I love how easy it is to make this chocolate covered strawberry recipe with just few ingredients.

Chocolate wrapped strawberries are one of those elegant, bite-size desserts that everyone adores, despite being one of the quickest and cheapest desserts to create. They’re elegant and stunning in appearance, but they’re quite simple to make.

They’re also delicious and even fancy to give as a gift on special occasions such as Valentine’s Day or Galentine’s Day. They’ll believe you spent hours carefully making the dipped strawberries in the kitchen because they look so elegant. Well, you can just smile.

In making the chocolate-covered strawberries, all you need are fresh strawberries, quality chocolate, and 20 minutes. Before you begin, go through this blog post for some awesome tips and methods.

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CHOCOLATE COVERED STRAWBERRY INGREDIENTS

Making this chocolate covered strawberry recipe requires 3 or even 2 simple ingredients.

Fresh Strawberries: Look for strawberries that are bright red but still firm (so they’re sweet enough). The ones that are dark red are likely to be overripe and mushy. If the berries are in a clear plastic carton, turn it over to view all of the berries before buying.

Dark chocolate bar: Use top quality chocolate bar or chips for baking. You can use semi-sweet or milk chocolate if so desired. This can also be used as toppings to decorate the white chocolate.

White chocolate bar: Use top quality white chocolate bar or chips for baking. White chocolate serves as another flavor and contrast the dark chocolate. It can also be used to decorate the dark chocolate covered strawberries.

If you ran out of dark or white chocolate, you can just use any one of them that is available.

TIPS ON HOW TO CLEAN YOUR STRAWBERRIES

Whether you buy fresh, organic strawberries from a farmer’s market or from the supermarket, always wash strawberries before eating or cooking them. Dirt, bacteria, and even microscopic insects can live on or in unwashed fresh berries (or any other fresh produce), not to mention pesticide residue on the fruit’s skin, which can cause foodborne disease. Here are some of the ways you can clean your strawberries.

Vinegar wash. If your strawberries were grown commercially, they were almost certainly sprayed with pesticides. Submerging strawberries in a vinegar bath is the most efficient approach to remove pesticide residue and will keep them from turning bad too soon. Combine four parts water and one part white vinegar in a bowl, then soak the strawberries for 20 minutes. Thoroughly rinse the strawberries with cool water and pat them dry.

Baking Soda Wash. You can also clean your strawberries by soaking them in a baking soda and water solution. In a large mixing bowl, combine one teaspoon of baking soda with four cups of water, and soak your strawberries for five minutes. Then, under cold running water, rinse and pat dry your strawberries.

Saltwater rinse. Rinsing your strawberries with salt water is an excellent approach to eradicate fruit fly larvae from the inside of your organic fruit. Dissolve one teaspoon of salt for each cup of warm water you use. Allow the water to cool fully before soaking the strawberries in it for 5 minutes, then rinsing and patting them dry.

Simple sink rinse. The quickest and easiest way to wash strawberries is to properly rinse each one under cold running tap water. Place your strawberries in a colander and rinse them under cold water while carefully rubbing each one to remove any debris. Immediately consume or use after patting them dry with paper towels.

HOW TO MAKE CHOCOLATE COVERED STRAWBERRY RECIPE

Wash and Dry Strawberries. Do this first to allow the berries to air dry. Any moisture in the strawberries will make it harder for the chocolate coating to stick. You want them to be completely dry.

Melt the chocolate. Use a glass (or ceramic) bowl and microwave the chocolate in 30-second intervals. If you want, you can use a double boiler on the stovetop (it takes a bit longer). Stir the chopped chocolate after each stop to ensure that they thoroughly melt. For my chocolate, it usually takes me no more than 1-2 minutes in total.

Dip the Strawberries. Gather the leaves in your fingers and hold them gently while dipping the strawberry in the melted chocolate. Tilt the strawberry so that roughly 3/4 or almost all of it is covered with chocolate on all sides. It isn’t necessary for it to be precisely even.

Shake Off Any Excess Chocolate. Once the strawberries are coated, hold them a few inches above the melted chocolate and gently shake them to remove any excess chocolate. This ensures a more equal covering and avoids a large pool of chocolate collecting beneath the strawberry as it dries.

Let the chocolate harden. Place a sheet of parchment paper on a big flat baking sheet or pan to allow the chocolate to harden. Place the wet berries on the baking sheet at least an inch apart to allow them to air dry while the chocolate hardens.

Decorate with different toppings. You can be creative on decorating your coated strawberries. In this chocolate covered strawberry recipe, I just place the remaining chocolate in a plastic bag and pipe it individually in each piece. You can find other topping ideas below.

TIPS IN MAKING THE CHOCOLATE DIPPED STRAWBERRY

• Choose ripe berries that are still firm (not mushy). Before bringing your berries home, check the container to make sure it is free of rotten berries.
• If you want your berries to be more uniform in size, purchase two cartons and select the best from each until you have around 16 ounces. The remaining should be washed, dried, and frozen for fruit smoothies or milkshakes, yum!
• Use high quality baking chocolate because it has a less processed flavor, melts more easily, and helps give the strawberries a lovely coating after dipping.
• Before dipping the strawberries, make sure they are completely dry to ensure that flawless sticking.
• If available, use a tall glass when dipping the chocolate for easier dipping and making sure that all sides are coated (less messy as well). If using a bowl, tilt the strawberry in each side to coat completely.
• If the leaves come off, pierce each strawberry with two toothpicks or a fork to make dipping easier.
• Gently shake each berry over the dish of melted chocolate after it has been dipped to remove as much extra chocolate as possible. To reduce the amount of chocolate collecting under the strawberry, you can transfer the coated strawberries beside it after a minute.
• For the most beautiful chocolate-covered strawberries, serve them the same day they’re dipped and keep them at room temperature until ready to eat.

TOPPING IDEAS

A simple chocolate coating is excellent, but if you want to make them a little nicer or add some variation to a dessert platter, sprinkle your dipped strawberries in one or more toppings.

Note: If you are using a dry toppings, sprinkle your favorite topping a minute after placing wet strawberries into the tray to stick completely.

• finely chopped nuts (hazelnuts, peanuts, pistachios, pecans etc.)
• crushed cookies (Oreo, graham crakers etc.)
• crushed candy
• crushed pretzels
• sprinkles
• toasted coconut
• melted chocolate (dark or white)
• flaky sea salt
• colored and/or flavored coarse sugar (it needs to be larger & coarse otherwise it won’t stick well)

HOW TO SERVE

These are best eaten the same day they’re produced because of their texture and appearance. After the chocolate coating has solidify, set them aside at room temperature and away from sunshine and heat.

You can also place them in a muffin liner and arrange in a nice box to give as gift for special occasion.

MAKE AHEAD AND STORAGE

This chocolate covered strawberry can be done a day ahead of time. Once the chocolate has set, cover the strawberries with a paper towel to absorb any moisture (the chocolate will sweat in the fridge), place them in an airtight container, and keep them in the refrigerated. Take out the berries from the fridge about 30 minutes before serving. Carefully wipe with a paper towel to eliminate any excess moisture. They won’t be as attractive, but they’ll be delicious anyway.

For leftovers, store them in an airtight container in the refrigerator. Before eating, blot out any extra moisturizer and consume within 1-2 days (they will sweat in the fridge).

Please don’t put chocolate-covered strawberries in the freezer. The strawberries will shed moisture as they thaw, ruining the chocolate coating.

Try this chocolate covered strawberry recipe and give as a gift to your special someone.  

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