Easy Chocolate Covered Strawberries (3 Ingredients)
Make glossy, chocolate covered strawberries with just 3 ingredients, no tempering, no stress. I’ll show the microwaveand double boiler methods, how to get a snappy shell, and a quick white chocolate drizzle for that bakery look. Perfect for Valentine’s Day, date night, or dessert boards.
Equipment
- Parchment paper
- Baking Sheet
- Microwave-safe bowl
- Paper towels
Ingredients
- 1 lb fresh strawberries stems and leaves on (about 18–22)
- 8 oz good-quality dark or semisweet chocolate chopped
- 2 oz white chocolate melted
Instructions
- Line a sheet pan with parchment. Rinse strawberries and dry completely—fruit and leaves. Any moisture makes chocolate seize or slide.
- Use bar chocolate (55–70% for dark or semisweet). Finely chop.
- To melt: Microwave: 50% power, 20–30 sec bursts, stirring between each, until just smooth. Stop while a few soft pieces remain; finish by stirring.
- (Double boiler: Bowl over barely simmering water (bowl not touching water). Stir until just melted and glossy.)
- Hold a berry by the leaves, dip, swirl, gently shake off excess, then lightly scrape the bottom on the bowl rim for a clean base. Set on parchment. Repeat.
- Melt white chocolate the same way. Pipe a thin zig-zag once the dark shells have set slightly.
- Let stand at cool room temp 20–30 minutes, or chill 10–15 minutes just to set the shell. Serve at room temp for best shine and flavor.
Video
Notes
- Dry the strawberries completely that gives the shine. Rinse, then pat completely dry (leaves too). Any water will seize chocolate and cause streaks.
