Chocolate Covered Strawberries are a perfect romantic dessert for Valentine’s Day or at the end of any dinner for two! They’re also a simple treat to prepare in advance and serve at parties. These chocolate-dipped strawberries are the ultimate treat for chocolate lovers.
I enjoy celebrating Valentine’s Day. I don’t think it needs to be a big ordeal involving gifts and cards. It doesn’t even have to involve going out to dinner.
In fact, my favorite way to enjoy the holiday is by having a quiet, romantic dinner for two at home. Definitely nothing overly heavy, just small bites that are full of bold flavor.
To me, chocolate is the foundation of any romantic dessert, but chocolate desserts can become heavy very quickly. This is why I prefer to simply serve a good quality chocolate with fresh strawberries when I’m planning for date night.
They can be enjoyed fondue style, but that involves a bit of work before serving (and possibly a fondue pot).
Classic chocolate dipped strawberries are even better because you can prepare them in advance and keep them chilled until it’s time for dessert. They’re sweet, light and fresh.
A perfect romantic dessert for Valentine’s Day.
- Sometimes I still forget this myself, but the quality of the chocolate makes a huge difference here. You don’t have be quite as picky as me, but to this day I’ve never found a brand that gives me the same results as Valrhona (they have no idea who I am; I promise I’m not paid to say that). This is the chocolate used at my culinary school and in restaurants, and it’s smooth as silk. Oh man it’s good. I refuse to use any other brands in my “famous” chocolate espresso layer cake.
- I used bittersweet chocolate for these, but you can use any type: semi-sweet, milk chocolate, white chocolate, etc. Bittersweet is my favorite because, in my opinion, it’s the most balanced, and doesn’t overpower the natural sweetness of the strawberries.
- Try to find strawberries that are bright red with minimal whiteness at the tips, and bright green leaves. This will help both with presentation, and it’s also usually a good indicator of flavor. I find that organic strawberries are also often more sweet, but not as visually appealing. So, pick your preference. For presentation, I like to leave a bit of the red showing, and I also leave the green leaves in place. The leaves also making it very easy to dip the berries into the chocolate.
- I prefer to only use chocolate, but dipping the tips or half of the strawberries in toasted coconut flakes or chopped, toasted nuts can be a tasty option, especially if you like the added texture.
How To Toast Coconut Flakes
- Preheat the oven to 350 degrees F.
- Spread the coconut flakes on a baking sheet in a single layer.
- Toast for 2-4 minutes, keeping a close eye on them to make sure they don’t burn.
- Once they start turning golden, stir periodically to ensure even toasting.
How To Toast Nuts
- Preheat the oven to 350 degrees F.
- Spread nuts (un-chopped) on a baking sheet in a single layer.
- Toast for 5-7 minutes, keeping a close eye on them to make sure they don’t burn.
- Once they start turning golden, stir periodically to ensure even toasting. They nuts are ready when they smell fragrant and have slightly darkened in color.
Chocolate Dipped Strawberries
- 16 ounces fresh strawberries
- 4 ounces high quality bittersweet chocolate, coarsely chopped
- 4 ounces high quality white chocolate, coarsely chopped
- 1 tablespoon unsalted butter, plus more as needed
- optional: 1/4 cup toasted coconut flakes, toasted
- optional: 1/4 cup chopped toasted nuts, such as hazelnuts
- Wash and thoroughly dry the strawberries. Line a baking sheet with parchment paper or aluminum foil and set aside.
- Heat the bittersweet chocolate and 1/2 tablespoon butter together in a heatproof bowl set over a pot of simmering water and stir until smooth.
- One at a time, dip the strawberries into the chocolate, turning the berries to make sure they’re evenly coated (I like to leave a hint of red at the top). Gently shake the excess chocolate back into the bowl. If using, dip the tip of the strawberry into either the toasted coconut or nuts. Place the strawberry on the prepared baking sheet. Repeat this process with half of the remaining strawberries.
- Heat the white chocolate and 1/2 tablespoon butter together in a separate heatproof bowl set over a pot of simmering water and stir until smooth. The white chocolate might not thin out as much as the bittersweet chocolate. If needed, add up to an additional tablespoon of butter. Repeat the chocolate dipping process with the remaining strawberries and place on the prepared baking sheet.
- Place the baking sheet in the refrigerator and chill until the chocolate sets, approximately 30 minutes.
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