Easy Chocolate Dipped Strawberries ~ this classic spring and summer dessert is healthy and lots of fun to do. Use long stemmed strawberries and your favorite chocolate for a stunning treat. Save the recipe for Valentine’s Day, Mother’s Day, or any time you want to make a delicious impression!
Chocolate dipped strawberries are easy and so elegant!
This is a quick and easy project the kids (or non-cooks) can do for mom on Mother’s Day. It requires no cooking, and no special skills, a three-year-old can dip a strawberry just fine, and kids are master sprinklers.
Long stemmed strawberries are perfect for dipping
I was inspired by the long stemmed strawberries I found at the farmer’s market yesterday. They came in all sizes, even the giant monsters, but I opted for the more delicate ones, knowing that the flavor would be all that more intense. The stems make them really special and extra easy to dip, but you can absolutely make these with regular strawberries.
The important thing is that they be fresh and ripe.
I give them a good wash, and then make sure to get them completely dry before dipping.
You can make these several hours ahead of time, but because you’re dealing with fresh fruit, don’t stretch your luck. You want them to be juicy and delicious.
For more fresh spring strawberry treats ~
- Strawberry Buttermilk Cake
- Strawberry Lemon Blondies
- Strawberry Rhubarb Crumble Pie
- Easy Strawberry Cake
Tips and Tricks for Melting Chocolate ~
Melting chocolate is easy once you get the hang of it. White chocolate is the most difficult to handle so I suggest starting with regular milk or semi sweet if you’re a chocolate melting newbie.
- Start with chocolate that has been cut into small pieces. You can use chocolate chips if you like. The smaller the pieces the quicker the chocolate will melt with less chance of scorching or seizing.
- You can melt chocolate in a double boiler or a bowl that fits snugly over a pan of simmering water on the stove. Use a small amount of water and be sure it doesn’t touch the bottom of the vessel that is holding your chocolate. Be sure no steam condenses into your chocolate, because any amount of liquid can cause the chocolate to ‘seize’ up into a solid mass.
- You can use the microwave if you are careful. I microwave a bag of chocolate chips for one minute, then stir, and then microwave for additional 15 second spurts, stirring in between.
- Whatever method you use, heat the chocolate just enough so that most of the lumps are melted, but not all. As you stir it the ambient heat of the chocolate and the bowl will finish the melting process.
- Be very careful about adding flavorings to your chocolate. Any amount of water based liquid will tend to seize the chocolate. I recommend only using oil based candy flavorings made just for this purpose. You can find them HERE, on Amazon.
- The same goes for coloring your melted chocolate (in the case of white) ~ use only coloring specifically made for candy making, it will be powdered or oil based.
- You can remelt chocolate that has started to harden, just follow the same guidelines above. You can do this multiple times.
- For the ultimate convenience, invest in an inexpensive electric melting pot ~ it makes melting chocolate a breeze, and it’s also handy for dipping.
Easy Chocolate Dipped Strawberries
- 2 pint good fresh ripe strawberries
- 2 cups 12 oz bag white chips or white coating bark, finely chopped
- 2 tsp coconut oil
- assorted sprinkles
- Wash and dry your strawberries.
- Put the white chips or bark in a 2 cup Pyrex measuring cup. Add the coconut oil, and microwave for 1 minute. Remove from the microwave and let sit for 30 seconds. Stir until everything is smooth and melted. If necessary, microwave in very short bursts to melt it completely. Don't over heat!
- Set up a parchment or waxed paper covered surface to set your finished strawberries on. Dip each strawberry into the white coating and then lift out and allow the excess to run off. Once it stops streaming, sprinkle the sprinkles over the top side of the strawberry and set down gently to harden.
- Continue with all the strawberries. If the chocolate starts to thicken, re-microwave it for a few seconds.
- You can remove the berries from the parchment once they are completely firm, in approximately 15-20 minutes. Store in a single layer in the fridge.