Chocolate-covered strawberries are the epitome of Valentine's Day dessert, thanks to their reputation for being a delicious and seductive treat. They're even believed to be an aphrodisiac, meaning they put people in the mood for sexy time. Maybe it's the vibrant red of the strawberry that does the trick, or maybe it's the libido-boosting properties of dark chocolate. Whatever it is, we're down with it. And the best part about these handheld desserts (other than being totally delicious)? They're incredibly simple to make!
Making chocolate-covered strawberries yields high results and only requires a low amount of effort. No oven needs to be turned on, no dough needs to rise, and there's no chance of undercooking. That's the kind of dessert recipe we like.
Now, that's not saying that making chocolate-covered strawberries is as easy as throwing a Hershey's bar in the microwave and dunking in a few strawberries. While it's a pretty simple recipe, there are a few things to keep in mind so that the chocolate-covered strawberries come out looking as smooth and gourmet as possible.
Trust us, it's worth it to follow these pretty straight-forward directions. We promise, there is nothing more romantic — or delicious — than some gorgeously made chocolate-covered strawberries. Who needs champagne and candles when there's a plate of these babies around?
Valentine's Day — and honestly any day, because these treats are so yummy and quick to make — will be a success as long as we adhere to the following secrets. Bon appétit!
1. Avoid green ones
Channel Goldilocks and examine the strawberries so that there are no green, aka unripe, ones and no overripe, mushy ones.
2. Room temperature
Let the strawberries adjust to room temperature before starting the recipe.
3. Dry 'em off
Wash the berries but be sure they are totally dry before their chocolate bath. If there's any water residue on them, then the chocolate will "seize" and become clotted instead of smooth.
4. Keep the leaves
It's tempting to want to pluck off the little green leaves, but that means using a toothpick to dip the strawberries into the chocolate. To make things easier, keep the leaves and stem. Plus, the contrast is kind of pretty!
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5. Add butter
Add 2 teaspoons of butter to every 8 ounces of chocolate to make it smoother and even easier to dip things in.
6. Use a double boiler
Chocolate is sensitive to heat, so a double boiler helps to ensure it won't break and separate. Use either a double boiler with one inch of water, or make a makeshift one by wiggling a Pyrex bowl atop a saucepan and filling it with enough water to surround most of the bowl. Then keep it at a simmer, not a boil.
7. Microwave
For people who prefer the microwave over the stove, heat up the chocolate in bursts of 15 seconds, with stirring in between. Otherwise, the chocolate may burn.
8. For emergency recoveries
If the chocolate does burn, it'll look like a gross chunky blob. Luckily, not all hope is lost. Adding some fat will help bring the chocolate back together, so throw in a few teaspoons of coconut or grapeseed oil to help with recovery.
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9. Pretty in pink
For an even more romantic take, turn white chocolate a pretty shade of pink by adding a gel or paste food coloring after melting.
10. The pro dip technique
After dipping the berry in the chocolate, give it a little shake so that excess chocolate comes off and any missed spots become covered. Then turn the whole thing upside down so the chocolate can crawl toward the leaves. Boom! Perfect coverage.
11. Grab a stick
Sometimes excess chocolate will puddle at the bottom, making a sort of "foot." This can be avoided with a few extra tools: skewers and a piece of foam. Use the skewer to dip the berry into the chocolate, then place it in the foam so that the berry is held upside down and upright. This way, no puddle is able to form!
12. Get decorating
Add an extra oomph to the berries by putting some contrasting chocolate in a small ziplock bag and cutting off the corner to create a cheap and easy piping bag. Drizzle away or draw out little hearts.
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13. Tuxedoed up
To create the cheeky tuxedoed chocolate-covered strawberries, melt dark and white chocolate. Then dip the berries in white and let dry. After they're dry, dip the strawberry in the dark chocolate at a 45 degree angle on both sides, so it leaves a triangle of white in the center of the "tuxedo." Let dry and finish decorating the bow tie and buttons with a small piping bag of dark chocolate.
14. Chill out
Chill the freshly dipped berries for about 15–30 minutes to harden, but after that, take them out of the refrigerator. Otherwise, once they're taken out, they'll begin to "sweat." Instead, store them in an airtight container in a cool area.
15. Eat within 24 hours
According to the famous chocolatier Jacques Torres, chocolate-covered strawberries taste best when eaten within the 24 hours of making them, so set the clocks!
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