Valentine Chocolate Covered Strawberries
Valentine chocolate covered strawberries have a way of feeling both thoughtful and indulgent without being over-the-top.
Equipment
- Baking Sheet
- Parchment paper
- Microwave-safe bowl
- Spoon or dipping fork
- Small piping bag or zip-top bag
- Paper Towels
- Refrigerator space
Ingredients
For the Strawberries
- 1 lb fresh strawberries washed and fully dried
For the Chocolate Coating
- 8 oz semi-sweet chocolate chips or chopped chocolate
- 4 oz white chocolate chips
Optional Decorations
- 2 tbsp pink candy melts
- 2 tbsp red candy melts
- Valentine sprinkles to taste
Instructions
Step 1: Prep the Strawberries
- Wash the strawberries gently under cool water.
- Pat them completely dry with paper towels, then let them air-dry for a few minutes.
- Line a baking sheet with parchment paper and set it nearby.
- Pro tip: Even a tiny bit of moisture can cause the chocolate to clump. Dry strawberries are the secret to smooth, glossy choc covered strawberries.
Step 2: Melt the Semi-Sweet Chocolate
- Place the semi-sweet chocolate in a microwave-safe bowl.
- Microwave in 20–30 second intervals, stirring well between each round.
- Continue until the chocolate is fully melted and smooth.
- Pro tip: Stop heating when there are still a few small lumps—stirring will melt them without overheating the chocolate.
Step 3: Dip the Strawberries
- Hold a strawberry by the stem and dip it into the melted chocolate.
- Gently swirl to coat most of the berry, letting excess chocolate drip back into the bowl.
- Place the strawberry onto the prepared baking sheet.
- Repeat with the remaining strawberries.
- Pro tip: Don’t rush this step. Slower dipping gives you a thicker, more even coating.
Step 4: Melt the White Chocolate
- Add the white chocolate to a clean microwave-safe bowl.
- Microwave in short intervals, stirring after each one, until smooth.
- Transfer the melted chocolate to a piping bag or zip-top bag.
Step 5: Add Decorative Drizzles
- Drizzle the white chocolate over the dipped strawberries in a zigzag motion.
- If using pink or red candy melts, melt them separately and drizzle on top.
- Add sprinkles while the chocolate is still wet so they stick properly.
- Pro tip: Drizzle from a little height above the strawberries for thinner, more elegant lines.
Step 6: Let the Chocolate Set
- Place the baking sheet in the refrigerator.
- Chill for 20–30 minutes, or until the chocolate is fully set.
- Once firm, remove and let sit at room temperature for a few minutes before serving.
- Pro tip: Don’t leave them in the fridge too long—condensation can affect the finish, especially on pink chocolate covered strawberries.
Notes
Nutritional Value (per 3 strawberries)
- Calories: ~180 kcal
- Total Fat: 10 g
- Saturated Fat: 6 g
- Cholesterol: 0 mg
- Sodium: 2 mg
- Total Carbohydrates: 22 g
- Dietary Fiber: 2 g
- Sugars: 18 g
- Protein: 2 g