Chocolate Covered Strawberries

In just 20 minutes, you can create chocolate-covered strawberries that are simple, stunning, and perfect for adding a touch of sweetness to Valentine’s Day.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 5

Total Time 20

Ingredients

▢ 400 g Strawberries
▢ 200 g Dark Chocolate
▢ 1 tablespoon Vegetable Oil

Instructions

Prepare the Strawberries: Wash them gently and pat them completely dry using a clean kitchen towel.
Melt the Chocolate: Cut the dark chocolate into small pieces, place them in a heatproof bowl, and add oil. Microwave the chocolate in 15-20 second intervals, stirring between each burst, until fully melted.
Dip the Strawberries: Hold a strawberry by the green stem and dip it into the melted chocolate, twisting slightly to coat it evenly. Allow any excess chocolate to drip back into the bowl.
Place the Strawberries: Place the dipped strawberry on a parchment-lined wooden board or baking sheet. Repeat with the remaining strawberries.
Set the Chocolate: Allow the chocolate to harden by leaving the tray at room temperature for about 30 minutes. For faster results, refrigerate the strawberries for 15-20 minutes.
Serve and Enjoy: Once the chocolate is firm, your chocolate-covered strawberries are ready to serve!

Notes

Make Sure the Strawberries Are Dry: Water and melted chocolate don’t mix well. If your strawberries are even a little wet, the chocolate won’t stick properly. Pat them dry carefully with a towel and give them some time to air dry if needed.

Don’t Overheat the Chocolate: If the chocolate gets too hot, it can burn or become grainy. Melt it slowly and stir often. If you’re using the microwave, go in short bursts, better safe than sorry!

Work Quickly Once the Chocolate Is Melted: Melted chocolate can cool and thicken fast, so dip your strawberries as soon as the chocolate is ready.

Use Parchment Paper: Place the dipped strawberries on parchment paper to set. It keeps them from sticking and makes cleanup so much easier.

Decorate While the Chocolate Is Wet: If you want to add toppings like sprinkles, crushed nuts, or drizzles of white chocolate, do it before the chocolate hardens.

Be Gentle When Handling Them: Once the chocolate sets, it’s easy to smudge or crack it if you handle them too much. Use the stems or a fork to move them if needed.

Eat Them Fresh: Chocolate-covered strawberries are best the day you make them. If you have leftovers, store them in the fridge, but they might start sweating a bit due to the moisture in the berries.

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