There are 3 things I want on Valentine’s Day; a delicious 3 course dinner, a strong Blood Orange Kentucky Mule, and endless Chocolate Covered Strawberries. All of which I will be making for myself this year, it seems as though cupid has been busy elsewhere 🙂 So while I wait, I figured I’d share one of the most easiest recipes on the planet with you guys in hopes that these chocolate covered strawberries will sweeten up your day.
I actually started my first baking business on Valentine’s Day 2012. I needed cash and people needed Vday treats, so for 2 years I ran a small baking business selling chocolate covered strawberries, red velvet cookies, cakes, chocolate chip cookies, cupcakes, and so much more. I’m pretty sure there isn’t a friend of mine who I have not made chocolate covered strawberries for. Whether it was valentines day, a girls night in, or Tuesday at 3:00pm, chocolate covered strawberries always set the mood for a good time.
This recipe is for 1 dozen strawberries but you can adjust the chocolate measurements if you’re making more than a dozen strawberries. I always like to have extra melted chocolate for my guests who like to dip their strawberries as well.
How to make Chocolate Covered Strawberries
Line a baking sheet with parchment paper and set aside. Rinse and dry your strawberries very well. You absolutely have to dry the strawberries before dipping them in the warm chocolate because if you don’t the water from the strawberries with make the chocolate seize and become lumpy. At that point there is nothing you can do but start over. So use a paper towel to gently dry each strawberry individually to remove any excess water.
Add your chocolate wafers to a microwave safe bowl and stir in the vegetable oil. I use the oil because I don’t like a super thick coating of chocolate on my strawberries. You ever bite into a chocolate covered strawberry and the chocolate coating is so hard it crumbles and falls all over the place? I have and that’s not what we’re going for. The oil thins the chocolate out and helps it to gently coat the strawberry so that every bite and piece of chocolate ends up in your mouth and not in your lap. Another reason why I use the oil is because it add a nice shine to the chocolate.
Step 3: Melting the chocolate
For this recipe, I keep it really simple; we are going to microwave the chocolate but If you want to use the double boiler option, feel free. I recommend microwaving for 1 minute at 15 second intervals, stirring in between each cycle. If your chocolate needs more time, then add another 10-15 seconds until the chocolate is completely melted and smooth. NOTE: the chocolate might not look completely melted when you take it out of the microwave but stir it to distribute the heat and you will see the wafer continue to melt as you stir. Try not to overheat it because the wafers will burn. My advice- don’t walk away from the microwave.
Grab your prepared baking sheet and rinsed/dried strawberries and dip them in the chocolate one at a time. I like to dip one side of the strawberry and then the other side; it creates a ‘V’ shape in the middle. If you want a thicker coat feel free to double dip them. Once all of the strawberries are coated, use a spoon to drizzle the remaining melted chocolate over the strawberries. Let these sit in the refrigerator for 10-15 minutes and enjoy!