Matcha White Chocolate Strawberries are a delicious green tea twist on classic chocolate strawberries. Each juicy strawberry is covered in a crisp matcha white chocolate shell. Make a batch with 3 ingredients in under an hour!
We love experimenting with chocolate dipped sweets. This chocolate dipped recipe combines 2 of our favorite flavors: matcha and chocolate. Matcha is a quintessential Japanese ingredient that gives the white chocolate a subtle green tea flavor. The strawberries act as a perfect sweet base for the crisp chocolate shell.
Matcha White Chocolate Covered Strawberries is an excellent recipe for parties, kids, potlucks, and more. You can even enjoy these strawberries on their own or in a Chocolate Strawberry Bouquet!
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About Matcha White Chocolate Dipped Strawberries
- Taste - These chocolate strawberry treats are sweet with a yummy green tea accent.
- Texture - The strawberries are firm and juicy while the chocolate shell provides a light crunch.
- Effort - Just temper the chocolate, dip the strawberries, then wait for them to chill and harden.
- Time - It takes a few minutes to melt and temper the chocolate, a few minutes to dip the strawberries, then about 20 minutes to refrigerate them.
What is matcha?
Matcha is a Japanese green tea that is traditionally used in Japanese tea ceremonies, but is now used in various drink and baking recipes. It is made by taking young tea leaves and grinding them into a green powder. Since it is 100% green tea leaves, it is much more concentrated than normal green tea and has a much stronger green tea flavor.
Ingredients
- Matcha powder - Matcha has a distinct earthy and sweet flavor. There are several grades of matcha powder. We recommend using culinary grade because it is the most economical while still offering a rich matcha flavor.
- White Chocolate - The sweetness of the white chocolate balances the unique matcha flavor.
- Strawberries - Strawberries are sweet and juicy fruit. Use firm strawberries that are not too ripe or mushy. This will ensure the strawberries hold their shape and do not wet the chocolate.
- Coconut oil - Coconut oil is optional but adds a nice shine.
See recipe card for quantities.
Optional Toppings and Substitutions
- Chocolate - This recipe will also be delicious with melted dark chocolate, semi-sweet chocolate, or milk chocolate instead of matcha white chocolate.
- Shredded coconut - Add shredded coconut to the matcha strawberries for extra sweetness.
- Pink Chocolate - Pink Chocolate Strawberries are made with ruby chocolate and have an extra fruity flavor.
- Sprinkles - Cover the strawberries in sprinkles for an extra sweet flare.
Instructions
- Wash and dry berries - Wash and dry the strawberries thoroughly, including the stems. The strawberries must be completely dry before dipping or the chocolate will not adhere to the surface.
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped strawberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the white chocolate. If you microwave the white chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. See double-boiler instructions if using. Sift matcha powder and add to the chocolate. Stir until incorporated and smooth.
- Dip strawberries - Hold the strawberry by the stem and dip in the matcha white chocolate, turning the berry in the chocolate to thoroughly coat. Coat the berry with chocolate just until the stem and allow the excess chocolate to drip in the bowl. Place on the prepared baking sheet and continue the process.
- Note: If you use toppings, dip the berries in the desired toppings and then place on the parchment paper or sprinkle the toppings on each piece.
- Drizzle with another chocolate (optional) - If drizzling with more chocolate such as white, ruby, or semi-sweet, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.
- Chill strawberries - Place the baking sheet in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 2 days of making.
Pro tip: Use high quality white chocolate with minimal fillers to ensure it melts well. Cheap white chocolate chips will not melt as well because of the fillers.
Storage
These matcha white chocolate strawberries are best enjoyed fresh. You can refrigerate them in an air-tight container for up to 2 days. If you have 2 layers of white chocolate strawberries in your container, place wax paper in between the layers so the strawberries don't stick to each other. You can also freeze them in an air tight freezer container for up to 2 months.
Top Tips
- Sift the matcha powder well to prevent clumps.
- Use high quality white chocolate with minimal fillers to ensure it melts well. Cheap white chocolate chips will not melt as well because of the fillers.
- Chocolate and water do not go well together. Make sure your surface area and berries are completely dry before making the berries or the chocolate will seize and not stick.
- If the melted chocolate for dipping starts to harden, warm the chocolate in the microwave for a few seconds or place them back onto the double boiler for a few seconds and stir to reuse.
- If you are using chopped chocolate, make sure the chocolate pieces are relatively the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
Recipe FAQs
Yes! While white chocolate is slightly sweeter than other chocolates, it still compliments the sweet strawberries nicely.
Yes, while the white chocolate tends to be high in sugar, strawberries are packed with vitamins, fiber, and antioxidants.
The key is to dry them well. If your strawberries aren't dry, the chocolate won't stick.
Yes! You can dip them 1 day ahead of time and they will be great the following day.
You can buy matcha at Japanese markets, like Nijiya or Mitsuwa, some common chain grocery stores, and online retailers, like Matcha Bloom (use code KAT for 10% off).
Did You Like This Recipe?
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Matcha White Chocolate Covered Strawberries
Equipment
- 1 saucepan
Ingredients
- 1 cup high-quality white chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
- 2 teaspoon coconut oil optional
- 1 tablespoon matcha powder
- 1 lb fresh strawberries with stems
Optional Toppings
- chopped nuts optional
- shredded coconut optional
- 2 oz melted semi-sweet chocolate, white chocolate, ruby chocolate, or milk chocolate optional
- sprinkles optional
Instructions
- Wash and dry berries - Wash and dry the strawberries thoroughly, including the stems. The strawberries must be completely dry before dipping or the chocolate will not adhere to the surface.1 lb fresh strawberries with stems
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped strawberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. See double-boiler instructions if using. Sift matcha powder and add to the chocolate. Stir until incorporated and smooth.1 cup high-quality white chocolate or baking chips, 2 teaspoon coconut oil, 1 tablespoon matcha powder
- Dip strawberries - Hold the strawberry by the stem and dip in the chocolate, turning the berry in the chocolate to thoroughly coat. Coat the berry with chocolate just until the stem and allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the berries are dipped.
- Note: If you use toppings, dip the berries in the desired toppings and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.chopped nuts, shredded coconut, sprinkles, 2 oz melted semi-sweet chocolate, white chocolate, ruby chocolate, or milk chocolate
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or semi-sweet, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.
- Chill strawberries - Place the strawberries in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 2 days of making.
Notes
- Use high quality white chocolate with minimal fillers to ensure it melts well. Cheap white chocolate chips will not melt as well because of the fillers.
- Sift the matcha powder well to prevent clumps.
- Make sure your surface area and berries are completely dry before making the berries or the chocolate will seize and not stick.
- If the melted dipping chocolate starts to harden, warm the chocolate in the microwave for a few seconds or place them back onto the double boiler for a few seconds and stir to reuse.
- If you use chopped chocolate, make sure the chocolate pieces are relatively the same size to ensure even melting.Â
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.Â
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the â…” of the chocolate. Stir the white chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 104°F.Â
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.Â
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. At this point, the chocolate should be between 77°F and 82°F.
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