Chocolate Covered Strawberries

Prep: 30

Cook: 5

Total Time: 35

Yield: 12 strawberries

Course: Dessert

Cuisine: American

Calories: 85kcal

Author: Jessica Gavin

Indulge in the sweet and decadent taste of freshly picked strawberries coated in rich, smooth chocolate. Perfect for special occasions!

Ingredients

▢ 12 large strawberries
▢ 1 cup (227 g) dark or milk chocolate , Ghirardelli Melting Wafers
▢ 1 cup (227 g) white chocolate , Ghirardelli Melting Wafers
▢ gel food coloring, optional
▢ 1 cup chopped nuts, mini chocolate chips, or sprinkles for topping (optional)

Instructions

Rinse and Dry the Strawberries - Wash with cold water and thoroughly dry each strawberry. Place them on a paper towel-lined baking sheet and chill in the refrigerator until ready to dip.
Melt the Dark Chocolate - Place the dark chocolate in a clean, dry heatproof bowl (glass or aluminum). Set the bowl over a small pot of barely simmering water, making sure the bowl does not touch the water, and the temperature stays below 140°F (60°C). Gently stir with a rubber spatula until fully melted and smooth, avoiding air bubbles. Remove from the heat once melted.
Melt the White Chocolate - Repeat the melting process with the white chocolate using a clean bowl. If coloring, remove the bowl from the heat and add a small amount of gel coloring, stirring and adjusting the color until the desired color of is reached.
Dip the Strawberries - If needed, insert a toothpick into the top of each strawberry to make dipping easier. Line a large sheet pan with parchment or wax paper. Dip each strawberry into the melted chocolate, gently shaking off any excess back into the bowl. If adding toppings, immediately apply while the chocolate is still wet. Place the coated strawberries onto the prepared sheet pan.
For the Drizzle Look (Optional) - Let the chocolate coating on the strawberries set first. Transfer some of the melted chocolate to a small resealable bag, cut a small corner, and pipe thin lines over the berries. Let the drizzle dry completely before serving or storing.
Let them Dry - Do not move the berries until set. Remove toothpicks (if using) once the chocolate has hardened.

Notes

Using Compound Chocolates: If using Guittard A'Peels or Ghirardelli melting wafers, the chocolate coating will harden at room temperature once cooled.
Using Chocolate Baking Chips: For non-tempered chocolate, refrigerate the dipped strawberries to harden the surface. Alternatively, add 1/4 cup of coconut oil to 1 cup of chocolate chips to help the chocolate set at room temperature.
Serving: Once completely set, serve the same day within 8 hours.
Storing: Refrigerate uncovered for 2 to 3 days. Bring to room temperature for 15 minutes before serving.
Freezing: Freeze on a parchment paper-lined sheet pan for 3 to 4 hours or until solid. Store in an airtight container for up to 1 month. Defrost in the refrigerator for 1 hour.

Nutrition

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