I’ve always had a soft spot in my heart for Chocolate-Covered Strawberries. Plain strawberries are good, strawberries in baked goods are even better, but strawberries enrobed in bittersweet chocolate are swoon-worthy. Set a tray of chocolate-covered strawberries in front of me and I’m practically in heaven. I just have two rules: use good chocolate and don’t be skimpy with it!
In the past, Chocolate-Covered Strawberries seemed to me like a rare treat – a lucky find that you come across at a fancy dinner. In fact, that idea never made much sense to me, since I have no idea how to eat one of these guys without looking like a little kid making a mess, dripping strawberry juice and bits of chocolate all over the place. But necessity is the mother of invention – or reinvention in this case – so when I needed some chocolate strawberries to sit atop a Valentine’s Day cake I came up with (more on that soon!), I decided it was about time to make some of my own. Turns out, making elegant-looking Chocolate-Covered Strawberries is just about the easiest thing ever. And once you make them, you have a perfect dessert for a dinner party, a beautiful garnish for a cake, or just a bunch of mouthwatering strawberries ready to be devoured. ←We’ll keep that last part between you and me. ;)
1 3/8 ounces white chocolate chips (1/4 cup), or chopped white chocolate*
Rinse and dry strawberries. Make sure they are COMPLETELY dry before continuing.
If your strawberry stems don't look fresh, you can choose to cut them off. Cut off just enough to remove the inedible area, making sure you don't cut into the juicy part of the strawberries. Dry the cut area by dabbing with a paper towel.
Line a large tray with a sheet of parchment paper. Melt the bittersweet chocolate in a microwave-safe bowl for 30-second intervals, stirring gently between intervals, until smooth. A container that is more tall than wide, like a pyrex liquid measuring cup, works well here.
For strawberries with stems, did each strawberry into the chocolate tip-side down, holding the strawberry by the stem. For strawberries without stems, dip into the chocolate stem-side down, holding by the tip. If using this method, it helps to use a spoon with your free hand to lift the strawberry back out of the chocolate. Lift out and let the excess chocolate drip off.** Place on the parchment to set. Once set, use a knife to trim off any chocolate that pooled around the strawberries.
Place the white chocolate in a piping bag fitted with a coupler or without the tip of the bag cut off.*** If using a coupler, rubber-band the bag above the coupler until ready to drizzle. Place the bag in a microwave-safe cup and microwave for 30-second increments, squishing the white chocolate in the bag between increments, until melted. Add a small round piping tip (like Wilton #5) to the coupler, or cut a small tip off the bag, and drizzle the white chocolate onto the strawberries. Let it set.
Chocolate-covered strawberries are best served the day they are made.
*Be sure to use good-quality chocolate in this recipe; it's the chocolate that will stand out!
**When dipping the strawberries in chocolate, the chocolate level will eventually lower to a point where you'll need to use a spoon to scoop it up the sides of the strawberry. Also, if the melted chocolate gets too thick and isn't applying as smoothly, place it back in the microwave for 5 seconds at a time, stirring in between, until melted and smooth again.
***If you don't have a piping bag, you can also use a ziploc to drizzle on the white chocolate.Once the chocolate is melted, cut a small tip off the edge of the ziploc and use as you would a piping bag.