Here’s a Valentine’s Day favorite… Easy Chocolate Covered Strawberries!
These Chocolate Covered Strawberries really are so easy to make. Plump fresh strawberries dipped in melted chocolate made of premium chocolate chips and a little coconut oil. Can we really have Valentine’s Day without them??
Where did Chocolate Covered Strawberries originate?
During the 1960s, a woman working at a gourmet store in Chicago, Lorraine Lorusso is said to be the inventor of Chocolate Covered Strawberries. She took some of the store’s gourmet chocolate and dipped fresh strawberries into the mixture, until the chocolate shell hardened. This is when the idea to combine them was born. She would then sell the delicious chocolate strawberries to customers.
What main ingredients are needed for these Chocolate Covered Strawberries?
Strawberries- Extra Large strawberries are best for this dessert. You want these berries to be show stoppers, not small fruits.
Chocolate- A high-quality semi-sweet or bittersweet chocolate is used for the strawberries, like Ghirardelli or Godiva. This will make the melted chocolate smooth and glossy.
Oil- I use coconut oil in for the strawberries. You can also use vegetable oil, avocado oil or paramount crystals, which are often used for cake pops. The oil keeps the melted chocolate smooth while dipping.
How are the Chocolate Covered Strawberries made?
Start with rinsing off the strawberries. Then, pat them dry with a paper towel or napkin. They need to be fully dry before dipping them in chocolate. You can clean them ahead of time, so that they have more time to dry.
Melt the chocolate in the microwave in intervals until starts to look melted, about 30-45 seconds. The chocolate will not look fully melted. Begin to stir it until the chocolate is smooth. If there are still pieces of chocolate chips visible, place the bowl back into the microwave in intervals of about 10 seconds, then continue to stir until fully melted. Stir in the coconut oil until blended.
Hold the strawberry by the stem and dip into the chocolate until fully covered up until you reach the stem. Place the dipped strawberries on a parchment lined baking sheet to dry and harden. If the strawberries are cold, the chocolate will harden faster.
Pour the remaining chocolate into a pastry bag or a plastic zip bag. Cut off a very small area of the end of the bag. You want a small hole for the chocolate to come out of. In a zig zag pattern, squeeze the chocolate over the strawberries to created lines and texture.
Serve and enjoy!
Commonly Asked Questions:
Do you have to use chocolate chips for the strawberries?
No, you can also use chocolate wafers or candy melts.
How Far in Advance Can I Make Chocolate Covered Strawberries?
Chocolate covered strawberries are best eaten the day that you make them. If you want to make them ahead of time, you can make these one day in advance, and store them in an airtight container in the refrigerator for up to 2 days.
How do you store Chocolate Covered Strawberries?
These Chocolate Covered Strawberries can be stored in an airtight container in the refrigerator for up to 2 days.
Looking for other Valentine’s Dessert recipes? Here are a few ideas:
Chocolate Raspberry Cake Truffles
Vanilla Cupcakes with Roses and Pink Chocolate Macarons
Chocolate Mini Bundt Cakes with Rose Chocolate Ganache
Chocolate Covered Strawberries
Ingredients
- 1 (10 oz) bag high-quality chocolate chips
- 2 lbs fresh strawberries
- 1 tsp coconut oil
Instructions
- Wash strawberries then pat them dry with paper towels and place on a baking sheet or wire rack to completely dry. Do you dip the strawberries is they are still wet.Line a baking pan with parchment paper. Set aside.Temper the chocolate by adding it to medium microwave-safe bowl. Heat in 30-second intervals, stirring after each interval. Repeat until the chocolate is all melted and smooth. The chocolate may not look fully melted when removing the bowl from the microwave, but it will melt as it is stirred. Add the coconut oil and still until fully mixed and blended. Hold each strawberry by the stem and dip into the melted chocolate. Lift the strawberry out of the chocolate and let the excess chocolate drip off back into the bowl of chocolate. Then place the chocolate covered berries onto the parchment lined baking sheet to cool and harden. Repeat with the remaining strawberries. Place the remaining chocolate in a pastry bag or a zip bag. Cut off a small corner of the bag. In a zig zag pattern, squeeze the chocolate over the strawberries. Serve immediately.
