Chocolate Covered Strawberries

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Chocolate Covered Strawberries

Recipe Author Jessie Sheehan
Course Candy, Dessert
Cuisine Candy


  • 1 lb strawberries, do not remove stems 455 g
  • 1 1/2 cup semi-sweet chocolate chips 270 g
  • 1/2 cup white chocolate chips 90 g


  • Line a baking sheet with parchment or wax paper and set aside.
  • Wash the strawberries and allow them to air-dry completely before proceeding.
  • Melt the semi-sweet chocolate in a small bowl suspended over a pot of simmering water, over medium heat, stirring with a rubber spatula occasionally until smooth. Or, place the bowl in the microwave, and microwave on high in 30-second bursts, stirring after each one, until the chocolate is melted and smooth
  • Once melted, remove the bowl from the heat/microwave. Holding a strawberry by its stem, blot it dry with a paper towel. Dip it into the melted chocolate, allowing the excess chocolate to drip back into the bowl, before placing the strawberry carefully on the prepared baking sheet. If the stem comes off while you are dipping, use a fork to remove the strawberry from the chocolate. If the chocolate cools while you are working, place it back on the stovetop, or in the microwave, and reheat.
  • Repeat with the remaining strawberries. Let the chocolate set before moving onto the next step. You can speed this up by placing the sheet tray in the refrigerator or freezer.
  • Place the white chocolate in another small bowl suspended over the same pot of simmering water, and stir with a rubber spatula until melted. Or, follow the directions above for microwaving it.
  • Fill a zippered plastic bag with the melted white chocolate, snip a tiny hole from the corner of the bag, and use it to pipe the white chocolate decoratively over the strawberries.
  • Place the strawberries in the refrigerator to set, at least 30 minutes. The strawberries will keep in the refrigerator for up to 3 days, lightly covered in plastic wrap.

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