Chocolate-Covered Strawberries
There's something about a homemade gift on Valentine's Day that says more than anything store-bought. These chocolate-covered strawberries are simple to make, endlessly customizable, and beautiful to give. Drizzle them with white chocolate, dust with sprinkles, roll them in toasted coconut — or keep them plain. Any way you make them, they're hard to beat.
Ingredients
- 24 large strawberries, rinsed and thoroughly dried
- 12 oz chocolate — dark, milk, or white (bar chocolate roughly chopped, or chips)
- Toppings of your choice: shredded coconut, heart sprinkles, rainbow sprinkles, roasted cacao nibs, caramel drizzle, or melted white chocolate for drizzling
Instructions
- Set up your station first — gather your toppings, a parchment-lined baking sheet, and your washed and fully dried strawberries before you start melting the chocolate. Once the chocolate is ready, you'll want to move quickly.
- Dry the strawberries thoroughly — any moisture will cause the chocolate to seize and not adhere properly.
- Melt the chocolate: Stovetop: Place a heat-proof bowl over a pot of simmering (not boiling) water, making sure the bowl doesn't touch the water. Stir continuously until nearly melted, then remove from heat and stir until smooth. Microwave: Heat in a microwave-safe bowl in 20-second intervals, stirring between each, until mostly melted and smooth.
- Dip: Hold each strawberry by its leaves, dip into the melted chocolate leaving the green top visible, and let the excess drip off.
- Decorate: While the chocolate is still wet, add any toppings — hold the strawberry over a bowl while you sprinkle so the excess doesn't go everywhere.
- Set: Place on the parchment-lined sheet and allow the chocolate to set at room temperature before serving.
- Storage: If not serving immediately, refrigerate in an airtight container. Some condensation may form on the chocolate — this is normal.