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Chocolate Covered Strawberries
Chocolate Covered Strawberries enveloped in luscious decadent chocolate are super easy to make with only 3 ingredients!  I have included some helpful tips and tricks so your strawberries will emerge stunning every single time.  You can leave the strawberries flawless in their simplicity or get as creative as your heart desires with coatings or decorations. 
Servings Prep Time
16-20 strawberries 20minutes
Cook Time
3minutes
Servings Prep Time
16-20 strawberries 20minutes
Cook Time
3minutes
up close of chocolate covered strawberry on white parchment paper
Ingredients
  • 16oz. strawberriesroom temperature
  • 8oz. baking chocolate, chopped(semi-sweet, bittersweet, milk or white)
  • 2teaspoons Vegetable oil
Coating Ideas
  • 4oz. white chocolate chips with 1 tsp vegetable oil***
  • nuts peanuts, pistachios, pecans, etc.
  • toasted coconut
  • Sprinkles
  • mini chocolate chips
  • Chocolate shavings
  • Oreo or any cookie crumbs
  • candy canes
Instructions
  1. Line a baking tray with parchment paper. Set aside. Get any topping ready and set aside.
  2. Rinse strawberries and dry VERY WELL.
  3. Add chocolate and vegetable oil to a small microwave safe bowl and microwave at 50% power for 60 seconds, stir then continue to microwave at 50% power at 30 second intervals, stirring in between, until melted and smooth. Alternatively, you can melt chocolate using a double broiler (see post for broiler details).
  4. Working with one strawberry at a time, hold strawberry by the stem, dip in the chocolate, let excess drip off, and gently scrape the bottom against the rim of the bowl to remove excess chocolate then place on parchment paper OR immediately dip and roll in desired coating then transfer to parchment paper. Let chocolate set at room temperature unless serving immediately then refrigerate 20-30 minutes or until set then remove from refrigerator to store.
STORE
  1. Chocolate Covered Strawberries are best served fresh, the same day they are made and stored in a cool place – not in the refrigerator.
  2. If stored longer than a day, the berries gradually release moisture so they will gradually get mushy.
  3. If weather conditions don’t allow strawberries to be stored outside the refrigerator then line a sealable container with paper towels (to wick away moisture), place strawberries in a single layer and cover. Be aware that condensation will occur and the chocolate can get white and chalky.
  4. You can serve the refrigerated chocolate strawberries chilled or let sit at room temperature for 30 minutes. Chilled strawberries will have a nice crunch to the chocolate, whereas room temperature strawberries will have slightly softer chocolate.
Recipe Notes
  • This recipe can easily be doubled or tripled.
  • Use ripe strawberries that are bright red (with minimal whiteness on the tips) so they are not only beautiful but flavorful as well.  Take care your strawberries aren’t too ripe or they will be mushy.
  •  Your strawberries must be very, very dry otherwise moisture will cause the the chocolate to seize and loose its smooth texture.
  • Have everything ready to go before you melt your chocolate – your dried strawberries, your parchment paper, your chopped toppings in easily dippable bowls.
  • Use high quality chocolate for best results. I used semi-sweet chocolate but you can use milk, white, bittersweet, etc. or a combination.  White chocolate coated in red sprinkles or stripes or crushed candy canes is fabulous for the holidays.
  • Don’t skip the vegetable oil!  This helps keep the chocolate smooth.
  • Stop microwaving the chocolate when almost all of the chocolate is melted but not completely then vigorously stir to melt the remaining chocolate until smooth.  This keeps you from overcooking your chocolate.
  • ***Follow same instructions for melting white chocolate as for semi-sweet chocolate.  Transfer white chocolate to a sandwich size plastic bag, snip a very small tip off the corner of the bag and drizzle or create patterns.
  • Do not touch or move your strawberries until they are completely set.
  • For best results, don’t refrigerator your strawberries unless necessary.  Set chocolate at room temperature and store at room temperature.  If you are in a warm climate and need to refrigerate your strawberries to set, then allow 15-30 minutes to harden in the refrigerator, then remove.  Chocolate does not like being cold.
  • You can make beautiful gifts by lining a box with tissue paper then adding your strawberries.
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