How to Make Chocolate Covered Strawberries (video)
30mins prep + 0mins cook
Learn how to make the best chocolate covered strawberries for any holiday!
24extra-large strawberries, stem intact
2cupsdark chocolate melts, I use Ghirardelli
1cupmilk chocolate melts
1cupwhite chocolate melts
shortening, as needed
disposable pastry bags or zip-lock plastic bags
Various Garnishes: optional
chopped hazelnuts, pecans, macadamia
sprinkles, pearls, additional optional garnishes
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.