Get the best of both world’s this Valentine’s Day (both sweet and healthy) with our “Chocolate Covered Strawberries” recipe!! Never made them before? No need to worry, our fool proof recipe will help you uncover your hidden talent for making beautiful chocolate covered strawberries!!
1 lb strawberries
8 oz chocolate of your choice* (60% bittersweet, semisweet, milk, or white)
1 tsp neutral oil** (light olive oil, sunflower oil, etc)
chopped nuts, shredded coconut, pink red and white sprinkles, sugar pearls, colored sugar or excess chocolate for decorating
Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature.
Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted. It should take 3-4 intervals. Be very careful not to overheat the chocolate. Stop microwaving if only little bits of chocolate are left, as there should be enough residual heat to melt the rest.
Stir the oil into the chocolate. It should have a shiny appearance and smooth consistency.
Set a sheet of wax paper or parchment paper on a large tray.
Dip each strawberry into the chocolate, gently scrape the excess chocolate off the bottom using the lip of the bowl, then place on the paper-lined tray.
If desired, drizzle the dipped strawberries with contrasting types of chocolate, either by dipping the tines of a fork into the melted chocolate and flicking your wrist back and forth over the strawberries, or by using a piping bag. You can also simply cut the corner from a small ziploc bag and use that.
Or, if desired, dip the chocolate strawberries into bowls of chopped nuts or shredded coconut then set back onto the tray. You can also sprinkle the covered strawberries with valentine themed sprinkles, decorating sugar or sugar pearls.
Let the strawberries sit at room temperature for about one hour, until the chocolate firms. Serve and enjoy!
*Whatever chocolate you choose, make sure it's in small pieces, so either in chocolate chip form, or chopped up into pieces if you bought a bar.
**Add 1 full teaspoon of oil if using bittersweet chocolate. Use 1/2 teaspoon if using semisweet, milk, or white chocolate.
The strawberries are best enjoyed on the day they are made. Do not refrigerate them, or condensation will form.
Recipe and photo courtesy of: Fifteen Spatulas