How to Make Chocolate Covered Strawberries (video)
Learn how to make the best chocolate covered strawberries for any holiday!
Ingredients
- 24 extra-large strawberries, stem intact
- 2 cups dark chocolate melts, I use Ghirardelli
- 1 cup milk chocolate melts
- 1 cup white chocolate melts
- shortening, as needed
Supplies:
- Styrofoam board
- disposable pastry bags or zip-lock plastic bags
- 24 long toothpicks
Various Garnishes: optional
- chopped hazelnuts, pecans, macadamia
- sprinkles, pearls, additional optional garnishes
Instructions
- Melt the chocolate melts over a double boiler or in microwave. If using the microwave, set the power level to a "medium" to avoid burning the chocolate. Stir it every 30 seconds until melted and smooth. If the chocolate clumps up or doesn't melt into smooth mixture, add a touch of shortening, 1/2 teaspoon at a time.
- Thread a toothpick into washed and dried strawberries. Dip the strawberries into desired chocolate (dark, milk or white) and place up on Styrofoam board using toothpick. Alternatively, simply place the chocolates onto a baking sheet lined with parchment paper.
- If you're adding nuts, sprinkles, or pearls, add them to the strawberries while the chocolate is still wet, otherwise they won't stick! If you want the chocolate to set faster, place tray into freezer for a few minutes or refrigerator.
- Continue decorating with additional designs. Try adding a contrasting chocolate color over the base chocolate.
- Keep the strawberries stored at room temperature for up to 24 hours. The strawberries will start to release juices and get soggy if kept for too long.
Nutrition
Calories: 164kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 24mg | Potassium: 156mg | Fiber: 1g | Sugar: 14g | Vitamin A: 5IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg