Chocolate Covered Strawberries with White Chocolate Drizzle
Prep Time: 20 mins
Cook Time: 5 mins
Chill Time: 30 mins
Total Time: 55 mins
Servings: 12
Ingredients
- 1 pint fresh strawberries (about 12 large), washed and thoroughly dried
- 8 ounces semisweet or dark chocolate, chopped (or chocolate chips)
- 2 ounces white chocolate, chopped (for drizzle)
- 1 teaspoon coconut oil or shortening (optional, for smoother chocolate)
Directions
- Prepare the Strawberries:
Line a baking sheet with parchment paper. Make sure strawberries are completely dry—any moisture can cause the chocolate to seize. - Melt the Chocolate:
In a microwave-safe bowl, combine the semisweet chocolate and coconut oil (if using). Microwave in 20–30 second intervals, stirring after each, until smooth and fully melted. Alternatively, melt using a double boiler over simmering water. - Dip the Strawberries:
Hold each strawberry by the stem or leaves and dip into the melted chocolate, twisting gently to coat evenly. Allow excess chocolate to drip off, then place the strawberry on the prepared baking sheet. - Chill to Set:
Refrigerate the dipped strawberries for 20–30 minutes, or until the chocolate is firm. - Melt White Chocolate for Drizzle:
In a separate small bowl, melt the white chocolate using the same method as above. Once smooth, transfer to a small piping bag or a resealable plastic bag with a tiny corner snipped off. - Drizzle the White Chocolate:
Drizzle white chocolate in thin zigzag lines over each chocolate-covered strawberry for an elegant finish. - Chill Again:
Return the strawberries to the refrigerator for another 10 minutes, just until the white chocolate sets. - Serve:
Arrange on a serving plate and enjoy immediately, or keep refrigerated until ready to serve.
Chef’s Tip:
For a glossy finish, use high-quality chocolate and avoid overheating it. These strawberries are best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to 24 hours.