Pink Chocolate-Covered Strawberries are a tasty twist on traditional chocolate-covered strawberries. They feature juicy strawberries dipped in pink and fruity ruby chocolate. Add sprinkles or drizzle with other types of chocolate to customize!
These pink chocolate strawberries are an easy and fun dessert. Dip them together for a date night at home or wrap them in a strawberry bouquet for a Valentine's Day gift. The ruby chocolate is rosy pink and creates a crisp chocolate shell packed with fruity flavor.
If you are looking for other chocolate dipped fruits, check out our recipes for Chocolate Covered Blueberries, Chocolate Covered Banana Bites, and Chocolate Covered Oranges.
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About Pink Chocolate Strawberries
- Taste - Pink chocolate dipped strawberries are a fruity spin on traditional chocolate strawberries.
- Texture - The strawberries are firm yet juicy while the chocolate shell provides a light crunch.
- Effort - All you need to do is temper the ruby chocolate, dip the strawberries, then wait for them to chill.
- Time - It takes about 5 minutes to melt and temper the ruby chocolate, a few minutes to dip the strawberries, then about 20 minutes for them to chill.
Ingredients
- Strawberries - Strawberries are a deliciously 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.
- Ruby chocolate - Ruby chocolate has a distinct fruity flavor.
- Coconut oil - Coconut oil adds a nice shine to the strawberries.
See recipe card for quantities.
Optional Toppings
- Matcha white chocolate - Matcha white chocolate strawberries are a unique twist on chocolate strawberries.
- Shredded coconut - Sprinkle shredded coconut on the strawberries for extra sweetness.
- Sprinkles - Cover the strawberries in sprinkles for extra flare.
Substitutions and Variations
- Chocolate - Strawberries are also delicious dipped in dark chocolate, semi-sweet chocolate, milk chocolate, or white chocolate.
- Food coloring - If you don't have ruby chocolate, you can use white chocolate with red or pink food coloring to create pink strawberries.
- Chocolate bouquet - Enjoy these pink chocolate strawberries in a strawberry bouquet for a great valentines or birthday gift.
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 baking sheet 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 and coconut oil, if using. 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. Then 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.
- 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. Then 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 topping 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.
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, semi-sweet, or matcha, 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 1 day of making.
Pro tip: Use firm strawberries that are not too ripe or mushy. This will ensure the strawberries hold their shape and do not wet the chocolate.
Storage
Store leftover chocolate covered strawberries in the refrigerator in an air-tight container for up to 2 days. If you have multiple layers of chocolate covered strawberries in your container, place wax paper in between the layers so the strawberries don't stick to each other. You can also freeze these easy chocolate strawberries for up to 2 months.
Top Tips
- Chocolate and water do not go well together. Make sure your surface area and the berries are completely dry before dipping the strawberries or the chocolate will seize and not stick to the berries.
- If the melted dipping chocolate starts to harden, warm it in the microwave or place it on the broiler for a few seconds and stir to reuse.
- 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
You can make pink chocolate by melting ruby chocolate or mixing white chocolate with pink or red food coloring. We prefer the naturally fruity flavor of melted ruby chocolate.
Pink chocolate is sweet and fruity with a light tartness.
Yes! While the chocolate is not super healthy, the strawberries are packed with vitamins, fiber, and antioxidants. With regard to desserts, pink chocolate strawberries are a good healthy alternative.
This is likely due to the strawberries being wet. The chocolate can't adhere and harden if the strawberries still have moisture on them. Be sure to thoroughly dry them before you dip them.
Yes! You can dip them 1 day ahead of time and they will be great the following day.
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Pink Chocolate Covered Strawberries
Equipment
- 1 saucepan
Ingredients
- 1 cup ruby chocolate chips
- 2 teaspoon coconut oil optional
- 1 lb fresh strawberries with stems
Optional Toppings
- chopped nuts optional
- shredded coconut optional
- 2 oz melted white, dark, semi-sweet, 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 and coconut oil, if using. 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.1 cup ruby chocolate chips, 2 teaspoon coconut oil
- 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 topping 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
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, semi-sweet, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.2 oz melted white, dark, semi-sweet, or milk chocolate
- Chill strawberries - Place the strawberries in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 1 day of making.
Notes
- Chocolate and water do not go well together. Make sure your surface area and the berries are completely dry before dipping the strawberries or the chocolate will seize and not stick to the berries.
- If the melted dipping chocolate starts to harden, warm it in the microwave or place it on the broiler for a few seconds and stir to reuse.
- 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 chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 104°F and no higher than 113°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 around 88°F.
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