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!
2ozmelted white, dark, semi-sweet, or milk chocolateoptional
sprinklesoptional
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 ⅔ 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 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. 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
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.
How to Use a Double-Boiler
Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
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 ⅔ 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.
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.
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.