White chocolate-covered strawberries are the easiest dessert with a wow factor. Perfect for Valentine’s Day, date nights, and just about any celebration.
They’re hard to resist for two reasons. First, they’re pretty. Second, they taste better than they look, with that creamy snap of chocolate on the outside, followed by a sweet, juicy berry inside.
Because they’re so easy to make, you can whip them up any day, no special occasion required. All you need are strawberries and white chocolate, plus a little time in the microwave.
Enjoy them as a snack, use them to decorate other desserts, or give them to someone special. Or enjoy them yourself. Consider it self-care.
White Chocolate Covered Strawberries
I normally find white chocolate too sweet, so I use it pretty sparingly in my cooking and baking. But when it comes to chocolate-covered strawberries, I think white chocolate just works best.
Strawberries can be a little deceptive. They smell so sweet, but once you bite into one, it’s often more tart than you expect.
That’s why I love pairing them with white chocolate. Its sweetness balances that tartness and gives strawberries the sweetness their aroma promises.
Key Ingredients
- Fresh Strawberries. Choose strawberries that are ripe but still firm. Pick ones with the leaves intact so you can hold onto them while dipping.
- White Chocolate. I used Ghirardelli melting wafers because they melt smoothly and are very forgiving. You can also use baking chocolate, but add about 1 tablespoon of shortening or coconut oil to help thin it out and give it a smoother, glossy finish.
Supplies
- Wooden skewers and
- Foam block, or
- Baking sheet lined with parchment paper
- Piping bag (optional)
How to Make White Chocolate Covered Strawberries
- Prep. Set up wooden skewers and a foam block or line a baking sheet with parchment paper.
- Wash and dry the berries. Rinse the strawberries and let them dry completely.
- Melt the white chocolate. Microwave the chocolate wafers for 30 seconds. Stir well. Continue microwaving in 15-second intervals, stirring each time, until smooth.
- Dip. Dip each strawberry into the melted chocolate, holding it by the leaves. Gently shake off excess chocolate.
- Dry. Insert a skewer into the bottom of each strawberry and place the other end into a foam block. Or, place dipped strawberries on a baking sheet lined with parchment paper.
- Dye. If using, mix 1-2 drops of food coloring into the remaining white chocolate.
- Decorate. Drizzle pink chocolate over the hardened chocolate-covered strawberries using a fork, or a piping bag if available.
- Serve and enjoy!
Tips and Tricks
- Prep ahead. Prep everything before you get started. Have wooden skewers and a foam block ready for drying the strawberries, or line a baking sheet with parchment paper if you prefer.
- Use fresh strawberries. Choose strawberries that are ripe but still firm. Pick ones with the leaves intact so you can hold onto them while dipping.
- Dry the berries. Make sure the strawberries are completely dry and at room temperature before dipping. Any moisture on the berries can prevent the chocolate from sticking properly and cause it to slide off.
- Use good-quality melting chocolate. I used Ghirardelli melting wafers because they melt smoothly and are very forgiving. You can also use baking chocolate, but add about 1 tablespoon of shortening or coconut oil to help thin it out and give it a smoother, glossy finish.
- Be gentle with white chocolate. White chocolate burns more easily than regular chocolate. Melt it gently in the microwave, starting with 30 seconds, then continue in 15-second intervals, stirring each time, until fully melted.
- Use a double boiler if you prefer. I usually use the microwave because it’s faster and gives the same results when done correctly. If you’re worried about burning the chocolate, a double boiler is a safe option.
- Reheat if needed. If the white chocolate starts to thicken while working, reheat it for about 10 to 15 seconds, just until smooth again.
- Decorating ideas. Add toppings like sprinkles, crushed nuts, or coconut right after dipping so they stick before the chocolate hardens. You can also drizzle with other types of melted chocolate for extra decoration.
How to Store Chocolate Dipped Strawberries
Chocolate-covered strawberries are best enjoyed the same day they are made. Fresh strawberries release moisture as they sit, which can make the chocolate coating soften or separate.
In the unlikely case you have leftovers:
To Store: If you plan to eat them within the day, store chocolate covered strawberries at room temperature.
To Refrigerate: For longer storage, place the strawberries in an airtight container and refrigerate for up to 2 to 3 days.
Note: Do not freeze chocolate-covered strawberries. Once thawed, frozen strawberries become mushy and release moisture that softens the chocolate.
White Chocolate Covered Strawberries
Ingredients
- 10 ounces white melting wafers
- 1 pound fresh strawberries
- 1-2 drops red food coloring optional
Equipment
- 20 Wooden skewers
- Foam block, or
- Baking sheet lined with parchment paper
- Piping bag (optional)
Instructions
- Set up wooden skewers and a foam block to hold the strawberries while they dry. Alternatively, line a baking sheet with parchment paper.
- Rinse the strawberries and let them dry completely.
- Place the chocolate wafers in a microwave-safe bowl and microwave for 30 seconds. Stir until smooth. If not fully melted, continue microwaving in 15-second intervals, stirring each time, until smooth.
- Dip each strawberry into the melted chocolate, holding it by the leaves. Swirl until completely coated, and then gently shake off excess chocolate.
- Insert a skewer into the bottom of each strawberry and place the other end into a foam block to dry, about 10 minutes. Alternatively, place the dipped strawberries on a baking sheet lined with parchment paper.
- If using, mix 1-2 drops of food coloring into the remaining white chocolate.
- Drizzle pink chocolate over the hardened chocolate-covered strawberries using a fork, or a piping bag if available.
- Serve and enjoy!
