Chocolate Covered Strawberries

5 from 81 votes

Chocolate Covered Strawberries

Create everyone's favorite treat at home with this simple and quick tutorial for how to make chocolate covered strawberries!

Prep Time10

Cook Time5

Rest Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 pint strawberries, 16–24 strawberries, rinsed and dried
1 (10-ounce) bag Ghirardelli milk chocolate melting wafers
2 ounces white melting chocolate, for drizzle

Toppings

sprinkles, chopped nuts, shredded coconut, mini chocolate chips (optional)

Instructions

Line a baking sheet with parchment paper. Place strawberries and a hot pad right next to your pan.
Place milk chocolate in a medium saucepan over low heat and cook, stirring constantly with a rubber spatula, until melted, about 5 minutes. When the chocolate is completely smooth, remove it from the heat and set the pot on the hot pad.
Hold the pot of chocolate at an angle. Grab a strawberry by the stem and dip both sides in the chocolate. Allow excess chocolate to drip off and wipe the bottom of the strawberry on the edge of the pan before placing it on the parchment (this will help prevent chocolate from pooling).
Repeat to dip all the strawberries. Let sit for 5 minutes.
Once the first layer of chocolate has set, repeat the process to double-dip each strawberry, again being sure to wipe off the excess chocolate before returning the berries to the parchment.
This will make them extra chocolatey and smooth on the outside. Let strawberries sit on your counter until hard, about 30 minutes.
Melt white chocolate as described in Step 2 and transfer it to a piping bag or a resealable plastic bag with a small hole cut in the corner.
Drizzle back and forth over dipped strawberries, then immediately add any desired toppings. Let sit for about 15 minutes to set.

Video

Notes

Make ahead of time. Make and store in the fridge up to 24 hours in advance. Place a sheet of wax paper at the bottom of a container. If layering, separate layers with wax paper. Add a paper towel to the container to help absorb condensation.

Store leftovers in the refrigerator, separating layers with wax paper, for 2-3 days.

Chocolate pairing. You can choose any two contrasting chocolate types for dipping and drizzling your strawberries. Some of our favorites include Ghirardelli Melting Wafers (milk, white or dark), candy coating, Baker’s Baking Bar (semisweet or white), and Guittard chocolate chips.

Nutrition