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Chocolate Covered Strawberries
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Chocolate Covered Strawberries

Chocolate covered strawberries are always a hit. They can be made in the morning, requiring little effort at serving time, and they are beautiful.
Course: Breakfast, Snack
Keyword: Dairy-Free Option, Easy--now you're cooking, Entertaining, Gluten-Free Option, Make-Ahead Option, No Salt or Low Salt, Vegan Option, Vegetarian Option
Servings: 12

Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.

Many of my recipes have alternatives, and you want to choose the alternatives that fit the style you are preparing. Also, packaged goods may have ingredients you wouldn't expect. Soy sauce may or may not have gluten. Chocolate may or may not have dairy. This means you want to check the ingredients labels on the products you will use. Also, it's important to be aware that if you are cooking for someone with allergies or other reasons to take special care, you should avoid cross-contamination. For example, don't use the same utensil that was used in food containing the allergen or use the same cutting board that was used for food containing the allergen.

Equipment

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Ingredients

  • 2 pounds fresh strawberries
  • 12 ounces chocolate of choice (dark, semisweet, milk, white, or a combination)
  • sprinkles (optional)

Instructions

  • Rinse strawberries and allow them to dry outside the refrigerator. When you start dipping, you want the strawberries to be dry and at room temperature.
    Strawberries
  • To melt the chocolate, use a dry bowl and dry spoon. Break the chocolate into pieces and microwave for 30 seconds on a medium setting. Remove from microwave and stir gently.
    Broken Chocolate for Melting
  • Return to microwave for 30 seconds on a medium setting. Remove from microwave and stir gently. Continue until chocolate is mostly melted. You want to heat the chocolate slowly, so don't use a higher setting or longer cook time, even if at first there appears to be little progress. Heat for 30 seconds at time on a medium setting, and stir gently. When only small pieces remain, stir gently and allow the warm chocolate to melt the remaining pieces.
    Chocolate Partially Melted
  • Dip strawberries one at time in chocolate. Hold the strawberries by the green leaves and dip the fruit in the chocolate. Place each piece on a cookie sheet lined with parchment paper.
    Chocolate Dipped Strawberries
  • If you are using sprinkles, immediately sprinkle each strawberry. If you have heavy sprinkles, like the mickey mouse sprinkles shown in the photo below, and if your chocolate is very liquid, you may want to wait a few seconds for the chocolate to cool slightly so the sprinkles don't slide, but in most cases you will want to sprinkle right away.
    Chocolate Dipped Strawberries with Sprinkles
  • If not using sprinkles, if you would like, use a fork and some contrasting chocolate to drizzle the strawberries.
    Chocolate Covered Strawberries
  • Allow to cool. It's best to cool the chocolate slowly rather than cooling it in the refrigerator. It's OK to refrigerate after the chocolate has cooled.
  • Strawberries with drizzles
    Chocolate Covered Strawberries
  • Strawberries with sprinkles
    Chocolate Covered Strawberries with Sprinkles
  • Strawberry with green sprinkles
    White Chocolate Covered Strawberry with green sprinkles
  • Strawberries with Mickey sprinkles
    Chocolate Covered Strawberries with Mickey Mouse Sprinkles

Notes

This recipe is perfect for entertaining.  You can make the strawberries earlier in the day, and there is little fuss at serving time.  
You can also dip just a serving or two of strawberries for a quick treat for yourself.
I like to use parchment sheets rather than rolls because they stay flat on the cookie sheet more easily.
I like to use multiple types of chocolate.  This allows family and friends to choose their favorites, such as dark chocolate, milk chocolate or white chocolate, and if you aren't using sprinkles, you can achieve a fun look by drizzling the strawberries with contrasting chocolate. 
Experiment with chocolate.  For example, I'm not the biggest fan of white chocolate, but I do like how it pairs with a fresh strawberry.
If you are cooking for a particular style of eating, be sure to keep some strawberries pure.  For example, if you have a dairy-free guest, don't decorate all of the strawberries that have been dipped in dairy-free chocolate with drizzles of milk chocolate.
My grandkids love sprinkles on their Chocolate Covered Strawberries.  You can choose sprinkles with a theme, such as pink sprinkles for a princess birthday party, school colors, home team colors or holiday colors.
Baking chocolate works best for this recipe.  If you can find the chocolate you want only as chocolate chips, or if you have chocolate chips you want to use up, you can use chocolate chips, and your strawberries will still taste great, but the texture of the chocolate on your strawberries will probably be better if you use baking chocolate.
You may end up with some white streaks in your chocolate, especially if you heat or cool the chocolate too much or too quickly or if the air is humid or condensation forms.  This will affect the appearance, but the strawberries will still taste great.
For an even easier and even lighter dessert, try Chocolate Drizzled Raspberries.  https://vivisimoforyourlife.com/recipe/chocolate-drizzled-raspberries/
To use up leftover melted chocolate, you can make nut clusters.  Stir in unsalted unroasted nuts, such as macadamia nuts, almonds or cashews, and drop by spoonsful on parchment paper or waxed paper.  Allow to cool.
Nut Clusters made with leftover chocolate and macadamia nuts.