Easy Chocolate Covered Strawberries

Ingredients

• 12 pieces Strawberries (large, ripe, washed and patted dry)
• 8 oz Dark Chocolate (70% cacao bittersweet) (chopped into small uniform pieces)
• 8 oz White Chocolate or Candy Melt (can be white chocolate or a candy coating; chopped if solid)
• 2 tbsp Sanding Sugar (colored sanding sugar for sparkle; optional)
• 0.25 drop Gel Food Coloring (pink) (optional, to tint candy melt)
• 1 piece Piping Bag (disposable or reusable)
• 1 piece Piping Tip (size 1 or 2) (for fine drizzle; optional)
• 1 piece Skewer (metal or wooden, for lifting and decorating)
• 1 piece Glass Bowl (heat‑proof, for melting chocolate over steam)
• 1 sheet Parchment Paper (for setting dipped strawberries)

Instructions

1. Prepare Strawberries

   Rinse the strawberries, hull them if desired, and pat completely dry with paper towels. Keep them refrigerated until ready to dip.

   Time: PT5M

2. Chop Chocolate

   Finely chop the dark chocolate and white chocolate (or candy melt) into uniform pieces so they melt quickly and evenly.

   Time: PT5M

3. Melt Dark Chocolate

   Set up a double boiler: bring a pot of water to a gentle simmer, place the glass bowl over it ensuring the water does not touch the bowl. Add the dark chocolate pieces and stir for 90‑120 seconds until smooth.

   Time: PT3M

4. Melt White Chocolate / Candy Melt

   Repeat the double‑boiler method with the white chocolate or candy melt, stirring until smooth.

   Time: PT3M

5. Transfer Melted Chocolates

   Pour the melted dark chocolate into a glass container and the white chocolate (or candy melt) into a separate glass container for easy dipping.

   Time: PT2M

6. Prepare Piping Bags

   Fit a piping bag with a snipped tip (or a size 1/2 tip) and fill it with the white chocolate for drizzling. Set aside.

   Time: PT2M

7. Tint Candy Melt (Optional)

   Add a quarter drop of pink gel food coloring to the candy melt and stir until evenly colored.

   Time: PT1M

8. Set Up Dipping Station

   Arrange a sheet of parchment paper on a tray, place the glass containers of chocolate within easy reach, and have the strawberries ready.

   Time: PT2M

9. Dip Strawberries

   Holding each strawberry by the stem, dip it into the desired chocolate, gently rotate to coat, and let excess drip off. Place the coated strawberry on the parchment paper.

   Time: PT10M

10. Decorate

    Using the piping bag, drizzle contrasting chocolate, add sanding sugar, or create tuxedo designs by first coating with white chocolate and then adding dark chocolate accents. Drag a skewer through the chocolate for stripe or spider‑web effects.

    Time: PT10M

11. Set Chocolate

    Allow the decorated strawberries to sit at room temperature for 15‑20 minutes, or place the tray in the refrigerator for 5‑7 minutes until the chocolate is firm.

    Time: PT15M

12. Serve

    Arrange the finished strawberries on a platter and serve immediately, optionally paired with champagne.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

0.5 g

Carbohydrates

8 g

Fat

4 g

Fiber

1 g