Chocolate covered strawberries are an indulgent and easy Valentine’s Day dessert that can be made for a fraction of the cost of the high-priced, store-bought ones. Customize them with your favorite chocolate – dark, milk, or white. You can even top them with crushed cookies, candies, or sprinkles!
Buckle up, y’all. We’re starting Valentine’s Day preparations with a batch of chocolate covered strawberries!
Some may argue that it’s too soon to start Valentine’s Day planning.
Some may argue that it’s just a holiday invented by the greeting card companies to sell more product.
And to those people I say….shut your mouth! But not before you put a chocolate covered strawberry in it!
Chocolate covered strawberries are so elegant, indulgent, and delicious. Plus! They’re way easier than a lot of people think. Frankly, why you would spend upwards of $50 on six – SIX! – of these babies from a store is beyond me. Making them yourself means saving money and impressing your loved one with a handmade tasty token of your affections. All it takes is a wee bit of time and a smooth hand with a drizzle.
Oh, and strawberries, obviously. And chocolate. The good kind. No chips, no bark.
These are absolutely delicious and delightful on their own (as evidenced by the fact that I ate seven of them as dessert last night), but they’re also gorgeous as garnish for another dessert or accompanying a romantic cheese course (both of which I have coming your way soon)!
Chocolate Covered Strawberries
- 1 pound/pint fresh strawberries
- 7 ounces dark chocolate, chopped
- 7 ounces white chocolate, chopped
- Line a baking sheet with paper towel and set aside. Line another baking sheet with parchment paper and set aside.
- Rinse the berries well under cool water. Spread onto paper-towel lined baking sheet and pat dry with additional paper towel.
- In microwave safe bowls, heat the chocolates in 45 second bursts, stirring after each round, until chocolate is 90% melted. Continue stirring until totally melted, smooth and glossy.
- Working one-by-one, grab a berry and wipe again with a paper towel to ensure it is totally dry (otherwise the chocolate won’t stick!), and dunk into melted chocolate. Allow excess to drip off before placing onto parchment lined baking sheet. Dip half of the berries in the melted dark chocolate and half into the white.
- When the berries are dipped, pour the remaining chocolate into pastry bags (or small sandwich baggies), snip a small corner of the end off, and drizzle the alternate chocolate over the dipped berry. IE: Drizzle white chocolate over a dark chocolate dipped strawberry.
- Let berries stand for at least 30 minutes before serving.