Chocolate-covered strawberries are made to impress, and the truth is nobody can resist such temptation. These strawberries are perfect for Valentine’s Day, Mother’s Day, and any special occasion. Here you’ll find not only the recipe for the perfect DIY chocolate-covered strawberries but also a complete guide to making the easiest strawberries dipped in chocolate with a splash of rum.
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Chocolate Strawberries: A Not-To-Be-Missed Classic
Strawberries and chocolate are a classic. They can be served as dessert or as a snack. They pair perfectly with sparkling wines, including Champagne, Cava, and Prosecco, of course. Or simply with red or white wines and even with a cup of tea. You can also use them to top off a cake. And they are so easy to make!
Making Chocolate-Covered Strawberries
When I first posted this chocolate-covered strawberries recipe, back in February 2011, I used to melt Ghirardelli baking chocolate bars and dip the strawberries into a chocolate mixture made with heavy cream and a splash of Rhum Orange Liqueur. I also remember melting the chocolate in a bain-marie.
Best Chocolate for Chocolate Strawberries
Over time, I discovered that chocolate chips are super-efficient and melt faster and more evenly (plus, you don’t have to chop anything.) I also learned that coconut oil gets along very well with chocolate. Melting them together helps the chocolate coat be smooth and shiny. These days, I say the best chocolate for chocolate strawberries is the one melted with coconut oil and a splash of Ron de Venezuela.
Microwave vs. Double Boiler
I also discovered that microwave ovens could be a great ally in melting chocolate. If we put the chocolate together with the coconut oil for 30 seconds, stir it with a fork and repeat until it forms a uniform, smooth and bright mixture, it is not necessary to resort to the classic bain-marie. My only advice, if you chose this method, is: to melt the chocolate in small periods of time to avoid any potential burning.
How to Make a Double Boiler or Bain-Marie
With that said, I must confess with a classic bain-marie or double boiler, you have more control over the chocolate, and the chances for the chocolate to get burnt, like in the microwave, is zero. If you don’t have a double boiler, there is nothing easier than to make one. All you have to do is fill ¼ of a small saucepan with water, heat it over medium heat, and place a heatproof glass bowl with the chocolate on top. That’s it.
Rum and chocolate: a Match Made in Heaven
Now, let’s go back to the story of these chocolate-covered strawberries that also come with a very dear ingredient, so close to my heart: the superb Venezuelan rum and orange liqueur: Rhum Orange Liqueur. The combination of red fleshy strawberries covered with dark chocolate infused with rum liquor is a match made in heaven!
How Long do Chocolate-Covered Strawberries Last?
Strawberries are very perishable. So, after being dipped in chocolate, for optimum results, I wouldn’t save them for more than two days in the refrigerator.
How to Store Chocolate Strawberries?
The answer to this question is simple: in an air-tight container in the refrigerator.
How to Make Chocolate-Covered Strawberries
The following are some considerations to take into account when making these delicious morsels:
- Buy the nicest strawberries you can get. If they don’t have a pedicle, it doesn’t matter, but make sure the sepal is green and looks fresh.
- Once you have purchased your strawberries, make the recipe immediately: keep in mind that these are very perishable fruits.
- Rinse and drain your strawberries, and then let them completely dry in paper towels.
- Ensure the strawberries are at room temperature and dry enough for the chocolate to adhere.
- You can insert a toothpick through the center of each strawberry’s sepal. This prevents the sepal from breaking or falling off, especially if the strawberries are large.
- Once you melt the chocolate, dip the strawberries immediatelely.
- Place dipped strawberries in a parchment paper-covered baking sheet and leave them there until the chocolate solidifies.
- If chocolate thickens, put it in the microwave for 10-15 seconds (or in the bain-marie for 30 seconds to a minute), stir, and continue.
- When you finish, you will notice that half of the chocolate mixture remains: it does not matter because you can store it in the refrigerator for another use. But it would help if you had plenty of chocolate to submerge the strawberries in it partially.
Chocolate-Covered Strawberries Recipe
These strawberries are beautiful to look at and a delicious treat to eat. Plus, they are so easy to make that once you finish reading this, you will be running to the grocery store to get strawberries and be ready to impress someone!
- 20 large strawberries, rinsed and dried
- 1 ¼ cup dark, bittersweet chocolate chips
- ½ cup organic coconut oil
- 2 tablespoons Rhum Orange Liqueur, or any Ron de Venezuela.
- Have the strawberries at room temperature.
- Cover a tray with parchment paper.
- In a bowl put chocolate with coconut oil and melt in the microwave for 30 seconds, stir with fork and repeat a couple of times until a smooth and shiny mixture is formed. You can also melt the chocolate and coconut oil in a double boiler.
- Add the rum liquor and stir until it is incorporated.
- One at a time, take the strawberries by the sepal and dip them in the chocolate, turn them around so that they cover evenly.
- Place the strawberries in the tray and refrigerate for 30 minutes until the chocolate hardens.
- Serve at room temperature.
Don’t miss my other strawberry recipes: