Chocolate-Covered Strawberries Recipe

Sooooo Good! I am giving one dozen of these to my Mother and Father in law for their 9th anniversary. I am on a fixed budget and it only cost me $4.50 to make these - No Kidding! $2.50 for Strawberries (18), and the chocolate (milk & white) was on sale for $1.00 a bag each! They look gorgeous and taste even better. I also used a small crock pot instead of a double boiler which worked out well. I dipped the strawberries in milk chocolate, let them cool in the fridge for approx. 15 minutes and then took a toothpick, dipped it in white chocolate and strung it over the milk chocolate. AWESOME!!! Check out the photo!

Chocolate can be a mystery, so Here is a tip to keep your chocolate from becoming too thick. When you are melting over a double boiler, don't let the water touch the bottom of your upper pan. Heat until only 1/2 of the chocolate is melted, then remove from heat and stir gently until it is all melted. The chocolate should actually be cool or tepid to the touch. If it's hot, chances are it will sieze up and thicken. If it does that, no amount of heating or stiring will fix it.

Perfect! I wanted to do a small batch so used about 20 berries with 1tsp. of shortening & 1/2 cup of semisweet chips. Washed & dried berries. Melted shortening in microwave bowl for 30 seconds, stirred in chips & microwaved another 30 seconds. Stirred & did another 10 seconds. Chips were about half melted so removed from microwave & stirred to melt the rest until smooth. Dipped with toothpick & stuck them in a colander to cool. A few were pretty top heavy & wouldn’t stay. (Styrofoam would be nice but I didn’t have any)

I would make this recipe again. A very easy recipe to make. Using a microwave-safe glass container, I heated the chocolate chips and shortening in the microwave for 15 second intervals until the chocolate mixture melted.

Exactly what I wanted! Melted perfectly. Smooth and glossy when dipped. Not gloppy! Set up beautifully!!! made two batches--one milk chocolate and one semi sweet. Both perfect. Followed another tip of melting the shortening first, then adding chocolate. Used a 2 cup pyrex measuring cup in microwave and it was perfect to melt, mix and dip in.

Quick, easy & delish. I didn’t have chocolate chips on hand, but did have 16oz bag of Merckens chocolate wafers on hand, left over from Christmas baking. I tempered as suggested. Very quick & easy for wonderful results. I did not need to add shortening or butter, maybe Merkens has a higher fat content. Also, as previously noted in another review, recipe made way too much chocolate for 1# of strawberries. Fortunately I had 2 bananas & a pint of blackberries, so I just covered them all. I really hadn’t planned on covering all of the xtras. As much as I love them, my brain & gut tell me I shouldn’t. Next time, and there will be a next time, I’ll make 1/2 chocolate recipe & more if neede

They look very good. But why use a tooth pick when you can use the green stem to hold onto when dipping.?.

These chocolate strawberries were easy to make and delicious! I bought 2, 11.5 oz bags of Ghirardelli chocolate baking chips. In the recipe, I used 1 1/2 cup semi sweet and 1 1/2 cup milk chocolate chips. I used a double boiler and removed the chocolate when it was almost fully melted. I didn't use shortening like the recipe called for. I was going to take the suggestion of others and substitute butter instead, but I was out. Next time, I will use butter and drizzle white chocolate ontop! Definitely a keeper

As others suggested, I melted the shortening first and then added the chocolate. I don't have a double boiler, so I just melted it in a pan on the stove. I made these with milk chocolate and white chocolate. Some strawberries I just dipped in chocolate and some strawberries I dipped in chocolate and then rolled in nuts. I served these with a strawberry coulis.

This was a last minute choice for taking to a holiday party tonight! It could not have been easier. I deviated only slightly ~ I used a double boiler, melted my shortening first before adding the chocolate and kept stirring until all the chips were melted. I used 1/2 milk chocolate chips and 1/2 semi-sweet chocolate chips. I removed the melted chocolate from the pan into a bowl to roll. I did not use toothpicks as they are too short. I used small 4" kebab sticks. I realized quickly that the melted chocolate was messy so I turned two styrofoam egg cartons upside down and inserted the inverted chocolate covered strawberries into the carton to dry! Worked great! I still have to decorate with icing ~ or not ~ and cool before serving later this evening. Easy peasy and oh so delicious! Definitely will make again! By the way ~ there is plenty of chocolate left over. I may dip some pineapple chunks, too!

Awesome! Tempered the chocolate (removed melted chocolate from the heat and added a few more chocolate chips, stirred until melted). Dipped various sized pretzels in the leftover chocolate - these were a HIT!

This turned out amazing, thank you.

So delicious! So easy! Use high quality chocolate and you will never buy chocolate covered strawberries again when you can make superior ones at home.

The chocolate didn't set hard, like you would expect. It is soft and creamy. I expected it to develop that "magic shell" quality, but that may have been a misconception on my part. I made them as a birthday gift for my daughter, so I don't know how it tastes. I tasted some of the chocolate that was left on the wax paper, and it tasted good, but was soft, and didn't get hard. Hopefully they taste good. I'm sure my daughter will appreciate the effort that I put into it.

It was so fun to make and delicious! Turned out amazingly even though I'm not a great cook!

Such a simple and easy treat to make that also impresses and excites people. Definitely follow the tips of having the strawberries complete dry and at room temp.

I've made a lot of chocolate covered strawberries before but adding the shortening to the chocolate really made for smooth, shiny, and easy dipping. Also using a toothpick is such a simple and effective method! I used parchment paper on my counter to let the dipped strawberries dry and they were picture perfect after setting for about 45 minutes. My husband and I ate half of them that first night and they were perfect. We saved the rest at room temperature loosely covered and I did notice the chocolate starting to pull away from the strawberries and the strawberries were getting a bit juicy the next evening, so I'd recommend to make and eat/gift these the same day if possible. Absolutely beautiful and decadent and very easy!

Recipe is great, but I did not have any shortening in the house and used ghee, on the recommendation of several cooking sites that said it was a substitute for shortening. I should have looked at baking sites because it is NOT a substitute. The ghee taste is evident in the chocolate. Thankfully I was making two batches and used neutral coconut oil which was fine. Going to dump a whole lot of white chocolate drizzle on the first batch! Otherwise, great recipe, but a little time consuming dipping all the berries.

This is the best dipped strawberry recipe I’ve ever tried.

It was so easy and looked and tasted like they were made professionally!