Chocolate Covered Strawberries Valentines (Print Version)
Juicy strawberries coated in smooth melted chocolate, decorated with nuts, sprinkles, or coconut. An elegant romantic dessert ready in minutes.
# What You Need:
→ Fruit
01 - 16 large fresh strawberries, washed and thoroughly dried, stems on
→ Chocolate
02 - 7 oz semi-sweet or dark chocolate, chopped (or chocolate chips)
→ Optional Decorations
03 - 1.75 oz white chocolate, chopped (for drizzling)
04 - 2 tbsp finely chopped nuts (pistachios, almonds, or hazelnuts)
05 - 2 tbsp sprinkles or edible glitter
06 - 2 tbsp shredded coconut
# How to Make It:
01 - Line a baking sheet with parchment paper. Ensure strawberries are completely dry to prevent chocolate from seizing.
02 - Place the semi-sweet or dark chocolate in a heatproof bowl. Melt the chocolate gently over a double boiler or in 20-second bursts in the microwave, stirring until smooth.
03 - Hold each strawberry by the stem and dip into the melted chocolate, swirling to coat evenly. Allow excess chocolate to drip back into the bowl.
04 - Place the dipped strawberries on the prepared baking sheet.
05 - If desired, melt the white chocolate and drizzle over the strawberries using a fork or piping bag for a decorative effect.
06 - While the chocolate is still wet, sprinkle with chopped nuts, coconut, or sprinkles as desired.
07 - Allow the chocolate to set at room temperature for 20 minutes, or refrigerate for 10 minutes until firm.
08 - Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 24 hours.
# Expert Hints:
01 -
- These look like you spent hours at a fancy chocolatier but come together in under 30 minutes
- The contrast between cool juicy strawberries and silky chocolate is pure romance on a plate
02 -
- Even one drop of water on your strawberries will seize the chocolate into a grainy mess
- Room temperature strawberries prevent condensation which ruins that perfect glossy finish
03 -
- Hold the dipped strawberry at an angle and give it a gentle twirl to remove excess chocolate without dripping
- Set your parchment paper on a cutting board for easy transfer to the refrigerator