Print Options

Chocolate Dipped Strawberries Recipe

Filed under Dessert

Chocolate Dipped Strawberries

Another Valentine's treat from Garrett McCord. Enjoy! ~Elise

A classic little treat perfect for a date or as a gift, chocolate covered strawberries are a defined part of romance in America. Dressed up to the nines in white and dark chocolate tuxedos, they have some cuteness added to them here. It's a treat that's perfect for that special someone.

Print Options

Chocolate Dipped Strawberries Recipe

Ingredients

  • 24-30 strawberries, fresh
  • 6 ounces of white chocolate
  • 8 ounces of dark chocolate

Method

1 Wash and dry the strawberries, making sure the berries are fully dry as water will cause chocolate to seize up.

2 Melt the white chocolate in a double boiler or microwave. Follow the melting directions on the package.

chocolate-strawberries-1.jpg

3 Dip the strawberry in the white chocolate, holding onto the stem or the "shoulders" of the strawberry. Give it a quick little twist and shake with your fingers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres. Place on a piece of wax paper to let dry.

chocolate-strawberries-2.jpg chocolate-strawberries-3.jpg

4 Melt the dark chocolate according to the instructions on the package. Dip the strawberry in at a 45 degree angle from both sides to make the "jacket". Let the excess drip off. Place on wax paper to dry.

chocolate-strawberries-4.jpg chocolate-strawberries-5.jpg

5 Place some melted dark chocolate into a piping bag with a very small tip, or in a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.

6 Allow to dry and cool. (If drying seems to go too slowly, place them in the freezer for about 3-5 minutes.)

Best eaten the day they are made.

Never Miss A Recipe!

Enter your email address to subscribe to Simply Recipes: (more details)

Posted by Garrett McCord on Feb 9, 2008 and indexed Chocolate, Strawberry, Valentine's Day

  • Print (no photos)
  • Print (with photos)
  • Share on Facebook

Comments

These are adorable! And so much cheaper to make at home. :)

Posted by: Amy on February 11, 2008 1:27 AM

Very simple but very adorable and inspirational.
I love chocolate and I adore strawberries and I must admit you have just shot me dead with this recipe because of he winter season in Poland. I'm forced to wait until May to eat those delicious chocolate strawberries. What a torture.

Greetings from Poland!

Posted by: Joanna in the kitchen on February 11, 2008 4:09 AM

That picture stands as testament to a steady hand and lots of patience. Far more than I would have. I suppose I could master it, but I'd probably go for the dip/drizzle method.

Props to Garrett.

One thing I've often found is that white chocolate never seems to attain that smoothness that a traditional chocolate has when melted. It firms quickly and is more difficult to work with. And I've used some premium brands as well. Beyond adding shortening or oil, any other suggestions?

(Also - a good tip for speeding the drying/setting process is to put your cookie sheet/wax paper in the freezer prior to preparing dipped chocolates.)

Posted by: jonathan on February 11, 2008 5:04 AM

Looks like a great Valentines Day treat!

Posted by: Mike on February 11, 2008 5:39 AM

Godiva's chocolate covered strawberries (at $75 for 6) gave me the worst case of food poisoning a few years ago, so I am totally into preparing them myself so I can ensure the berries are properly washed before dipping. Guess what I'm saying is "Thanks for the recipe!"

Posted by: Lisa S. on February 11, 2008 5:48 AM

Absolutely beautiful.

Posted by: Rivka on February 11, 2008 6:41 AM

Jonathan - White chocolate can be a pain, but here we had no problem. We Used a microwave at 1/2 power, and just kept putting the chocolate in for about 10-30 second intervals, and stirring often (package instructions). We were able to get all berries dipped without a problem.

If you do not have the patience for all this, a simple drizzle or dip method for the strawberries is great too.

Love the idea of freezing the tray, that would have been a nice way to speed things along.

Posted by: Garrett on February 11, 2008 7:09 AM

Chocolate is a very unique ingredient because it compliments so many other flavors, chocolate-orange, chocolate mint, and chocolate-caramel. Has any one tried chocolate dipped jalapenos?

Posted by: Madeline B. on February 11, 2008 8:25 AM

Those are the absolute cutest! I think they just got invited to Valentine's dinner...

Posted by: CeCe on February 11, 2008 9:03 AM

These look just beautiful, Garrett! I will definitely have to try these out for my hubby! Thanks :)

Posted by: Delilah Hinman on February 11, 2008 9:29 AM

These look amazing--so stylish! I have tried several of Garrett's recipes, and they have all been a big hit with friends and family, especially the brandied cranberry, white chocolate chip cookies.

I find that a Wilton squeeze bottle, normally used for candy making, is often easier to control than a plastic bag for decorating with chocolate. Of course, this may just be due to my slight lack of coordination!

Posted by: Alison on February 11, 2008 10:06 AM

Hey, Garrett, superb work! Those little tuxedo strawberries are marvelous. I love all the food ideas. If it weren't for all of your recipes I wouldn't be very creative in my meal planning. Thanks again.
-Anna

Posted by: Anna Kindler on February 11, 2008 10:26 AM

Someone always raises the bar...and aren't we glad?
These look delicious. Must paint them. All best, Jan.

Posted by: Janice C. Cartier on February 11, 2008 10:54 AM

Wow, that looks so cool! I am not sure if I'd be able to get the jacket right :) but I'm surely tempted to try! :) Great job Garrett!

Posted by: Mansi on February 11, 2008 12:40 PM

These look great! But, how long do you guys think it takes for the white chocolate to harden?
Thanks.

Just a few minutes. ~Garrett

Posted by: Melanie on February 11, 2008 1:13 PM

These are too CUTE!!! :)

Posted by: Karla on February 11, 2008 2:20 PM

This recipe is simple and the directions clear. I've been wanting to try making my own chocolate-dipped strawberries... I think I'll probably make them this year. They look yum-yum.

Thanks for sharing!

Posted by: Kat on February 11, 2008 2:42 PM

I love the little tuxedos! Very creative. :-)

Posted by: Andrea on February 11, 2008 3:17 PM

How beautiful they are! Such a clever idea. I love them.

Posted by: Susan on February 11, 2008 3:28 PM

I'll take one dozen, please!

Posted by: JEP on February 11, 2008 3:53 PM

Simply Magnificent, Garett!

Posted by: Warda on February 11, 2008 4:42 PM

Have any good ideas for a graduation party using the choc. covered strawberry?? I love the tuxedo too! Any ideas would be great!

Maybe color white chocolate to the school's colors? ~Garrett

Posted by: Tracey on February 11, 2008 5:16 PM

To Jonathan above: I've found that when white chocolate firms up and becomes hard to work with, it's because it's gotten too hot, and if I let it cool down a bit it becomes nice and smooth again.

Garrett, these are amazing! There are no strawberries in these parts for me to try them with, otherwise I'd be all over them!

Posted by: Leslie on February 11, 2008 10:37 PM

Tuxedo strawberries are too cute! Thanks for the photos, I was wondering just how you got the tuxedos to look so perfect. I should try but I doubt mine will come out as beautifully :)

Posted by: Hillary on February 12, 2008 10:38 AM

How cute!

Posted by: Karine / Carrefour on February 12, 2008 1:13 PM

Almost too cute to eat but ... "Count me in!"

Posted by: joey on February 12, 2008 4:32 PM

So cute!

Posted by: Lynn on February 13, 2008 7:51 AM

Does anyone add anything like a bit of butter or milk to the white chocolate?

Thanks!! Love the strawberry treat!!

Posted by: hannah on February 13, 2008 8:26 AM

Wow! That's intense. Here in the Sonoma Valley our spring strawberries won't be ready until May. The 'Royal Sovereign' is one of the sweetest and most flavorful strawberries. It would be a perfect match for both the white and dark chocolate in this recipe. Thanks!

Posted by: Stephen on February 13, 2008 9:16 AM

Garrett - YES I've had chocolate covered jalapenos, and they're really good! The only "problem" is that the jalapenos are firm (hopefully!) and the chocolate coating simply breaks around and off of them before you finish. You really have to have a thick coating.

I never thought I'd like them, but I did!
-Cary in Ohio

Posted by: Cary on February 13, 2008 10:13 AM

Cary - I can't imagine eating straight raw jalapenos. You must have a tongue of steel. ;-)

Posted by: Elise on February 13, 2008 2:08 PM

Garrett,
These are so adorable that I was motivated enough to make a batch myself. Freezing the tray definitely helped the chocolate set sooner, but I also had to refrigerate the berries before dipping in the milk chocolate. I think the kitchen was just too warm (I was baking, too) and the milk chocolate slid a bit on the white. It looks like some of the gentlemen had a few too many glasses of champagne and are losing their jackets.

My smallest piping tip was too big, so I actually used a toothpick and it worked well. Almost as cute as yours.
Great idea!

Posted by: Katie on February 14, 2008 8:33 AM

Posted by: Mmmmmmmm on February 18, 2008 6:41 AM

Does anyone know how long can you store these strawberries? Do they need to be refrigerated if you do? Can you freeze these at all?

Posted by: Jennie on February 19, 2008 8:29 PM

sodapnya..............yummy.......

Posted by: Nur Farahani on March 6, 2008 11:40 PM

Post a comment

(Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.)

Link to this recipe

Bookmark this page using the following link: http://www.elise.com/recipes/archives/007137chocolate_dipped_strawberries.php

Do you have a website? You can place a link to this page by copying and pasting the code below.

<a href="http://www.elise.com/recipes/archives/007137chocolate_dipped_strawberries.php">Chocolate Dipped Strawberries</a>