Chocolate dipped strawberries are one of those bougie desserts that’s utterly delicious and looks like it would be really difficult to make. I have a little secret to share with you today. They’re actually very easy to make, but there are a few tips and tricks you need to know about so that you can whip up chocolate dipped strawberries that look just as lovely as the one’s made by professional chefs. Even if you’re a beginner and don’t think you can do this, I’m here to show you that you most certainly can! Keep reading for the step-by-step instructions and all the things you need to watch out for that could ruin your results.
A HUGE shout out to my bestie, Iesha for showing me how to make these delectable bites! Thank you, thank you, thank you for taking the time to teach me how to make them and sharing all your tips and helpful hints. I love spending time in the kitchen with you whipping up fabulous foods! ❤️
How To Make Chocolate Dipped Strawberries:
Wash strawberries with cold water and drain. Place strawberries in-between paper towels and dry them completely. Make sure they are completely dry!
NOTE: Any water left on the strawberries will make the chocolate seize up and clump instead of coating them in a smooth layer of chocolate. So be sure those strawberries are nice and dry!
Line a baking sheet with waxed paper. Set aside.
NOTE: To prevent sticking, be sure to use waxed paper not parchment paper.
Place a tube of cookie icing in a dish that’s filled with very hot water. Set aside so the icing has a chance to soften up while you prepare the chocolate. This will thin out the consistency of the icing so you can easily drizzle thin stripes of the icing onto your chocolate covered strawberries.
Place chocolate chips in a microwave safe dish and heat in the microwave (at half power) for 20 second intervals; stirring in-between intervals until chocolate is completely melted and soft.
Grab a strawberry by the green top with your fingers and dip it into the melted chocolate to coat the strawberry completely. Leaving a little red part of the strawberry showing at the top around the green leaves makes for a prettier presentation.
Place each chocolate coated strawberry on the wax paper lined baking sheet. Work quickly and continue dipping the remaining strawberries, one-by-one into the melted chocolate.
Line them up in straight rows, with a little space in between each one on the waxed paper lined baking sheet.
NOTE: Place the dish of chocolate back into the microwave and heat at half power for 20 seconds to re-soften it if it starts to harden while you are dipping strawberries.
Once all the strawberries have been coated in chocolate, remove the tube of cookie icing from the bowl of hot water. Drizzle strawberries with the white cookie icing. Drizzle the icing along each row in long sweeps going back and forth until you have thin white icing stripes across all the strawberries.
Place entire baking sheet in the refrigerator and allow strawberries to chill and for the chocolate to completely set up for a minimum of 2 hours.
After 2 hours, gently remove chocolate covered strawberries from the wax paper lined baking sheet and transfer them to a pretty serving dish.
How to add sprinkles, coconut or chopped nuts to chocolate covered strawberries:
Place chopped nuts, shredded coconut or sprinkles in shallow dishes. After you dip each strawberry in the melted chocolate, gently dip and roll it in either the chopped nuts, shredded coconut or sprinkles.
Place your decorated strawberries on the waxed paper lined baking sheet and chill in the refrigerator for at least two hours to set up.
Serve strawberries chilled. Best served the same day they are made.
If you’re looking for a bougie dessert that’s sure to impress, this is the dessert you will want to serve up! You’ll get loads of “ooh’s & aah’s” when a platter of these beauties show up on the table. Kids and adults alike, love this delectable dessert! Honestly can you think of any kid that doesn’t love chocolate and sprinkles! I wonder if we could get kids to eat their broccoli if it’s dipped in chocolate and covered with sprinkles? What do you think? LOL!
The most important things to remember for the best results is to make sure the strawberries are completely dry before dunking them into the melted chocolate. Be sure to use waxed paper not parchment paper to prevent your chocolate strawberries from sticking to the paper. Allow them to chill for at least 2 hours before serving them. And lastly, serve these beauties chilled the same day you make them. They don’t hold up for very long. They are tastiest when served fresh and icy cold. I hope you decide to give this beautiful dessert a try! Go on…you can do it!
Chocolate Dipped Strawberries
Equipment
- Waxed paper
- baking sheet
- microwave safe dish
Ingredients
- 16 oz fresh strawberries
- 4 oz semi sweet chocolate chips
- 1 tube white cookie icing
- cookie sprinkles, optional
- shredded sweetened coconut, optional
- chopped pecans, walnuts, almonds, or peanuts, optional
Instructions
- Wash strawberries with cold water and drain.
- Place strawberries in-between paper towels and dry them completely. Make sure they are completely dry.
- NOTE: Any water left on the strawberries will make the chocolate seize up and clump instead of coating them with a smooth layer of chocolate.
- Line a baking sheet with waxed paper. Set aside.
- Place a tube of cookie icing in a dish that's filled with very hot water. Set aside while you prepare chocolate.
- Place chocolate chips in a microwave safe dish and heat in the microwave (at half power) for 20 second intervals; stirring in-between intervals until chocolate is completely melted and soft.
- Grab a strawberry by the green top and dip it into the melted chocolate to coat the strawberry completely. Leaving a little red part of the strawberry to show at the top around the green top makes for a prettier presentation.
- Place each chocolate coated strawberry on wax paper lined baking sheet.
- Work quickly and continue dipping the remaining strawberries, one-by-one in the melted chocolate.
- Line them up in straight rows, with a little space in between each one on the waxed paper lined baking sheet.
- Place the dish of chocolate back into the microwave and heat at half power for 20 seconds to re-soften it if it starts to harden while you are dipping strawberries.
- Once all the strawberries have been coated in chocolate, remove the tube of cookie icing from the bowl of hot water. Drizzle strawberries with the white cookie icing. Drizzle the icing along each row in long sweeps going back and forth until you have icing stripes across all the strawberries.
- Place entire baking sheet in the refrigerator and allow strawberries to chill and for the chocolate to completely set up for 2 hours.
- After 2 hours, gently remove chocolate covered strawberries from the wax paper lined baking sheet and transfer them to a pretty serving dish.
How to add sprinkles, coconut or chopped nuts to chocolate covered strawberries:
- Place chopped nuts, shredded coconut or sprinkles in shallow dishes.
- After you dip each strawberry in the melted chocolate, gently dip and roll it in either chopped nuts, shredded coconut or sprinkles.
- Place on waxed paper lined baking sheet and chill in the refrigerator for two hours to set.
- Serve strawberries chilled.
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“Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.”
1 Corinthians 10:31
Remember…Jesus ❤️’s you!