How to Make Chocolate-Covered Strawberries—Using Just 2 Ingredients

Chocolate-covered strawberries are one of the most impressive-looking yet fundamentally simple desserts you can make—and the result is a harmonious combination that brings together sweet, tart, and bitter flavors. Whether you keep things straightforward (oh, the joy of a two-ingredient recipe!) or add toppings that suit your fancy, your final creations are sure to delight. As you prepare for your Valentine's Day dinner at home, consider adding these sweet bites to the dessert menu.

Selecting the Strawberries

First, be sure to choose the right strawberries for the job. We suggest steering clear of giant-sized berries when shopping. They may seem enticing (after all, more strawberry means more chocolate), but smaller ones are usually tastier—they're sweeter, with a more intense strawberry flavor. Depending on the time of year, you may not have many options, but look for fruits that are deep red (no white shoulders) and roughly the same size. An added bonus: Berries with decent-sized stems you can hold on to when dipping.

To prepare the berries for dipping, gently rinse them in water and let them dry fully on cloth or paper towels (any moisture will prevent the chocolate from adhering).

The Best Chocolate to Use

You can use chopped dark, semisweet, or white chocolate. About eight ounces of chocolate should cover one pound of berries. Avoid using chocolate chips since they usually have added ingredients that help them to maintain their shape when heated and won't melt down smoothly. To achieve a snappy chocolate shell over the strawberry and a glossy shine, your best bet is to temper the chocolate:

1. Bring saucepan with 2 inches of water to a simmer. Place a metal bowl containing 2/3 of chocolate over the water in the saucepan; stir until chocolate melts.
2. Immediately remove the bowl from the saucepan, add remaining chocolate, and stir vigorously.
3. Reheat chocolate briefly by placing bowl back over saucepan (ideal temperature is 89 degrees Fahrenheit—you can use a candy thermometer to check this.

Now you're ready to dip.

How to Dip

This is the fun part. You'll need a baking sheet lined with parchment or wax paper to catch drips of chocolate and prevent the strawberries from sticking to the baking sheet.

1. Working with one strawberry at a time, dip into bowl of chocolate, twirling strawberry in chocolate to coat.
2. Let any excess chocolate drip back into bowl; place coated strawberry on lined baking sheet to set.
3. Repeat with remaining strawberries.

Optional Extras

Chocolate and strawberries together are delicious, but why not take things up a notch?

Tinted White Chocolate

If you're using white chocolate and want to tint it before dipping, use a powdered or oil-based dye. For powdered dye, add it as soon as the chocolate starts to melt; for oil-based dye, stir it in after the chocolate melts.

Toppings

Toppings can also be fun and add interesting flavors and textures to these treats. Almost anything goes, here are a few of our favorite ideas:

• crushed toasted almonds
• peanuts
• pecans
• pistachios
• grated coconut
• sprinkles
• cookie crumbs
• freeze-dried berries

Very small pieces work best, so be sure to finely chop any nuts or dried fruits first.

1. Place topping on a plate or shallow bowl and carefully roll freshly dipped strawberry in it (before the chocolate sets), pressing gently to help topping adhere.
2. Transfer to lined baking sheet to set.

How Long Do Chocolate Covered Strawberries Last?

Chocolate-covered strawberries will last at most two to three days, but we do not recommend you make them ahead of time. They are ideally enjoyed shortly after dipping.

If you make them on the day they will be eaten, don't refrigerate them. Drops of condensation may collect on the chocolate if they are stored in the refrigerator for more than an hour. If you do need to make them ahead, let them sit at room temperature for 30 minutes before serving.

If you have any leftover chocolate-covered strawberries, refrigerate them but allow them to come to room temperature before eating them.