Grab the berries for a festive, fast and flavorful White Chocolate-Covered Strawberries recipe perfect for snacking or adding atop cakes, cupcakes, brownies and more.
I’m on a mission to prove that chocolate-covered strawberries aren’t just for Valentine’s Day. They’re one of my favorite ways to make the most of spare strawberries, and I just love that first crackling bite into the rich, creamy chocolate coating. Along with sprinkles, sanding sugar, chopped nuts, and even edible glitter, they become the most delicious edible art project for the whole family.
Having many little hands around the house just means all the more help making fun, healthy treats, as far as I’m concerned. These strawberries are so impressive to look at, but couldn’t be easier to make. They are also one of my favorite ways to add as a special topper to cakes, cupcakes and brownies.
How Do You Store Chocolate Covered Strawberries and How Long Do They Last?
In my opinion, chocolate-covered strawberries are at their best day-of, but you can store your white chocolate-covered strawberries in a sealed container for 1 to 2 days in the fridge. What you want to avoid at all costs is storing them in the freezer. As the frozen strawberries thaw, they’ll release moisture which will make the coating less crackly than desired! The fridge is 100% their happy place.
How Do You Get Chocolate to Stick to Strawberries?
Using good quality white chocolate wafers or white chocolate chips will be the key to a beautiful, glossy chocolate-covered strawberry. Make sure your berries are patted dry and at room temperature before coating with your chocolate. Any excess moisture will form a barrier that will stop the chocolate from fully sticking.
If you don’t feel like double-boiling, feel free to temper your melted chocolate in the microwave. Just be sure to microwave in shorter 30-second increments, stirring between each round. Tempering your chocolate help ensures a nice, beautiful coating (especially for dark or milk chocolate, which will appear slightly ashy-looking if not tempered properly). If drizzling with additional chocolate, let the base coat dry completely before adding additional chocolate.
Should Strawberries Be Cold Before Dipping in Chocolate?
Whatever you do, strawberries should be at room temperature before dipping into chocolate! Why is that? When cold strawberries hit warm chocolate, a barrier of condensation forms and will actually stop the chocolate from adhering properly. Just make sure to take your strawberries out of the fridge 15 to 30 minutes before you’re hoping to dip them.Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
- 1 cup white chocolate melting wafers or white chocolate chips
- 2 teaspoons vegetable oil
- 12 large strawberries, cleaned (stems on) and thoroughly dried
- Assorted sprinkles or toppings, for decorating
- Line a baking sheet with parchment paper or wax paper.
- In a microwave-safe bowl, combine the wafers and vegetable oil. Microwave for 30-second increments, stirring between each increment, until the white chocolate mixture is smooth.
- Dip the strawberries in the melted white chocolate, swirling to coat on all sides, then shake off any excess and place on the lined baking sheet. Immediately sprinkle with toppings (if desired). If drizzling with additional chocolate, let the base coat dry completely before adding additional chocolate.
- Let the berries sit at room temperature or in the fridge until the white chocolate has completely hardened then serve.
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