Decorated Chocolate Covered Strawberries
Fun to make and delicious to eat, Decorated Chocolate Covered Strawberries are the perfect little dessert for special occasions or parties. Everyone loves these!
Why You'll Love This Recipe
If you've never made chocolate dipped strawberries, I really encourage you to try them. They're so good, and as desserts go, special enough for parties or even gifting.
Here's what's great about them:
Create different and FUN flavor combinations, so there's something for everybody.
These juicy strawberries are fresh, tasty and so pretty.
They are perfect for Valentines and Mothers Day, a baby shower or other special occasions. TIP: I make them year-round, they also make the perfect gift or party favor.
Easy to make, no thermometers or chocolate tempering involved, just a few simple steps to absolute deliciousness.
Ingredients You’ll Need:
Fresh, Whole Strawberries: The bigger, the better.
White and Dark Chocolate: Use the best chocolate quality you can find for tasty results.
Chopped Nuts: I used chopped salted peanuts, pistachios and sliced almonds, really, any chopped nut will work.
Sprinkles: For a fun twist.
Mini Chocolate Chips: I love the way these look on strawberries, find them at the grocery store.
Melt the chocolate. Chopped chocolate goes in a heatproof bowl (or double boiler) for melting on the stove or in the microwave.
Dip the berries: One at a time in the melted chocolate, hold them for a second on the lip of the bowl to let any excess drip fall back in, then place on a large baking sheet lined with wax paper or parchment paper.
Add the toppings: Now for the fun part! Wait for a few seconds after setting them on the parchment paper before adding toppings. Do this too fast and the toppings will slide right off.
Fill in the gaps by sprinkling on a little more of the toppings as needed while the strawberries cool and set.
Dip and garnish one berry at a time: Hold by the stem to start, and you'll need to work quickly, too, so have all your ingredients ready to go.
Use a combination of toppings: Such as chocolate sprinkles, toasted coconut, chopped peanuts or honey roasted nuts, plus a variety of sprinkles. Use your imagination with other toppings, and experiment with milk and dark chocolate, or even butterscotch melts.
To toast coconut: Place it on a large baking sheet and bake at 350 for about 8 minutes. Cool completely and crumble with your fingers to sprinkle on the strawberries.
Prevent sprinkle falloff: Waiting a few seconds after dipping the strawberries in the chocolate to add your toppings.
Eat the same day: It's best to eat these the day they're made, but if you have a few leftovers, store them in the refrigerator overnight.
Don't let water boil when melting chocolate: When melting chocolate in heatproof bowl set over a saucepan of water, keep the water at a simmer. Stir occasionally, then remove from the heat. The chocolate will continue to melt as you stir and (I promise) will become smooth.
Remove excess chocolate and drip by dunking the strawberry in the chocolate, then lightly skimming the bottom with the side of the bowl before setting on the parchment paper.
FAQ’s
Why won't the chocolate stick to my strawberries?
Make sure your strawberries are completely dry with a paper towels before dipping in chocolate.
How do I keep the strawberries from sweating?
Best to serve the strawberries the same day they are made. In my experience, they can survive one night in the refrigerator and still look okay, but they are best to serve and eat the same day you make them.
Should the strawberries be refrigerated?
Keep them in a cool place until ready to serve. If it's hot where you live, the refrigerator is best to hold them, then pull them out and serve room temperature strawberries to your guests.
Decorated Chocolate Covered Strawberries
Rolled in toasted coconut, chopped pistachios and sprinkles ..these are great for gifting or as a fun dessert!
Course: Dessert
Total Time: 1 hour hour 25 minutes minutes
Servings: 16
Ingredients
▢ 1 pound Strawberries, organic
▢ 6 ounces Milk Chocolate, chopped
▢ 6 ounces White Chocolate, chopped
▢ ¼ cup Pistachios, salted, chopped See recipe note
▢ ¼ cup Honey Roasted Peanuts, chopped
▢ ¼ cup Coconut flakes, toasted and chopped
▢ ¼ cup Sprinkles, multi-colored
Instructions
Line a large baking sheet with wax or parchment paper.
Place the white chocolate in a heatproof bowl that is set inside a medium saucepan filled with a few inches of water. Make sure the bowl doesn't touch the water in the bottom of the saucepan.
Simmer the water on medium high heat until the chocolate starts to melt, stirring occasionally.
Remove from the heat and stir the chocolate until smooth. Set the white chocolate aside.
Use the same process with the milk chocolate.
Alternatively, you heat the chocolate in a microwave-safe bowl for 30 seconds at time, stirring at each interval with a spoon until the mixture begins to melt. Once the chocolate starts to melt, stirring it will make the whole mixture smooth.
Continue to heat and stir until the chocolate is smooth.
Carefully hold each strawberry by the stem and dip it in the warm chocolate and set it on the baking sheet.
Wait a few seconds for the chocolate to set up a bit, then top with nuts or sprinkles using your fingers. You can go back and add a few more sprinkles as you are doing this to fill in spots if needed. See recipe notes.
Mix and match the chocolates and toppings to make a variety.
Cool the strawberries so they set, which will take 30-45 minutes. Keep in a cool location until serving.
Alternatively, you can place the whole baking sheet in the refrigerator for 15 minutes until the strawberries are completely cool.
Strawberries are best eaten the day they are made.
Notes
Dip and garnish one berry at a time: You’ll need to work a bit quickly, too, so have all your ingredients ready to go.
Use a combination of toppings: Such as chocolate sprinkles, toasted coconut, chopped peanuts or honey roasted nuts, plus a variety of sprinkles. More variations equals more fun. Use your imagination with other toppings, and experiment with milk and dark chocolate, or even butterscotch melts!
To toast coconut: Place it on a large baking sheet and bake at 350 for about 8 minutes. Cool completely and crumble with your fingers to sprinkle on the strawberries
Double this recipe for a crowd. It’s a super fun party dessert that everyone LOVES.
Prevent sprinkle falloff: Waiting a few seconds after dipping the strawberries in the chocolate to add your toppings.
Eat the same day: It’s best to eat these the day they’re made, but if you have a few leftovers, store them in the refrigerator overnight.
Don’t let water boil when melting chocolate: When melting chocolate in heatproof bowl set over a saucepan of water, keep the water at a simmer. Just stir occasionally, then remove from the heat. The chocolate will continue to melt as you stir and (I promise) will become smooth.
Remove excess chocolate and drip by dunking the strawberry in the chocolate, then lightly skimming the bottom with the side of the bowl before setting on the parchment paper.