This chocolate covered strawberries recipe shows how easy this special treat is to make at home. Whether it's for Valentine's day or an after school snack, there's no beating this recipe. If you have any extra melted chocolate at the end, get creative - try dipping other fruit or pretzels for a fun assortment.
Use any kind of chocolate you prefer, whether it is bittersweet, semi-sweet, milk, dark or white. We like to use chips because they melt quickly and evenly, but chopped chocolate or chunks work well too. It's worth it to use good quality chocolate with the fewest ingredients, though you don't need to splurge for the fanciest stuff. To make vegan chocolate covered strawberries, just make sure to use dairy-free chocolate (most dark chocolate works but check the ingredients).
- 1 quart fresh strawberries with leaves attached
- 1 (10-ounce) bag chocolate chips, or chocolate of your choice (about 1 3/4 cups)
- 2 Tablespoons coconut oil (optional)
- Sprinkles, finely crushed cookies, chopped nuts, shredded coconut etc. (optional)
Step 1: Wash the quart of strawberries and dry thoroughly. Leave them out to air dry until they come to room temperature and every bit of moisture is gone (this will help the chocolate stick to the strawberries).
Step 2: Line a baking sheet with wax paper or parchment paper. Set aside. If you'd like additional toppings, pour them into a bowl or cupcake tin.
Step 3: In a medium microwave safe bowl, put all but a handful of the 10 ounces of chocolate chips along with the 2 tablespoons coconut oil, if using (it will help make your hardened chocolate shiny). Microwave in 30-second bursts, stirring in between, to melt the chocolate completely. Once it is full melted and smooth, remove from the microwave and stir in the remaining chocolate.
Step 4: Working quickly but carefully and one at a time, hold a strawberry gently by the stem and dip in the melted chcoolate. Do not submerge; for the best presentation it's nice if a bit of the red shows above the chocolate. Swirl the strawberry in a quick, clockwise motion to let the excess chocolate drip off.
Step 5: If adding toppings, dip the chocolate coated strawberry in the bowl of your choosing and then place on the prepared baking sheet (otherwise just place the strawberry on the baking sheet).
Step 6: Repeat with remaining strawberries.
Step 7: Refrigerate for at least 30 minutes or overnight, until the chocolate has hardened and is shiny. If there is any condensation on the chocolate you may dab it gently with a paper towel.