Chocolate Covered Strawberries with White Chocolate Drizzle

Chocolate dipped strawberries are not only for Valentine's Day! This easy recipe uses fresh strawberries, three kinds of chocolate chips, coconut oil, and chopped pecans. Use your microwave to melt the chocolate.

Course Dessert

Cuisine American

Prep Time 16

Cook Time 4

Total Time 20

Servings

Calories 411kcal

Author Anne Clark

Equipment

sheet pan
medium size bowls
measuring cup(s)
measuring spoons

Ingredients

16 ounces strawberries, preferably organic
½ cup 60% cacao dark chocolate baking chips* *Use either 1 cup dark chocolate chips or semi-sweet chocolate chips, if preferred
1-½ tablespoons coconut oil, divided
½ cup semi-sweet chocolate chips* *Use either 1 cup dark chocolate chips or semi-sweet chocolate chips, if preferred
¼ cup white chocolate chips
¼ cup pecans, very finely chopped

Instructions

Line a large baking sheet with wax paper or a baking mat. Set aside. Thoroughly rinse strawberries with cold water, and pat dry with a paper towel. Place them on the prepared baking sheet, and let air dry for one hour or until completely dry.
Place the dark chocolate chips and one-half tablespoon coconut oil in a medium microwave-safe bowl. Microwave on high for 20 seconds at a time, stirring in between each 20-second section until melted and creamy smooth. Be careful not to overcook (don't scorch it) or you'll have to start over.
Dip half the strawberries into the dark chocolate. Scrap off excess chocolate into the bowl before placing it on the baking sheet.
Optional: If using two types of chocolate chips, repeat Steps #2 and #3 with the semi-sweet chocolate chips, one-half tablespoon coconut oil, and the remaining strawberries.
Once all strawberries are dipped, place the baking sheet in the refrigerator until the chocolate “sets,” approximately 20 minutes.
When ready to decorate, place the white chocolate chips and the remaining coconut oil in a medium microwave-safe bowl. Microwave, 20 seconds at a time, stirring between each 20-second section until melted and creamy smooth. Carefully drizzle the melted white chocolate over half the chocolate-covered strawberries with a spoon.
Tip: For better control, use a pastry bag fitted with a very small tip or an empty squeeze bottle for this step.
Place the finely chopped pecans in a small bowl and set aside.
Dip the bottom of each remaining strawberry in the melted white chocolate and then carefully dip into the bowl of chopped pecans. Swirl until the bottom of each strawberry is completely coated in nuts. Transfer to the baking sheet with the other strawberries and return to refrigerator until set, approximately 20 minutes.
When the chocolate is firm, remove the baking sheet from the refrigerator and serve immediately.

Notes

Tips for Success

First, the strawberries must be completely dry before dipping. Otherwise, the chocolate will not adhere correctly. For best results, allow the strawberries to air dry for at least an hour before dipping them in the melted chocolate.

Second, to avoid chocolate that breaks apart and falls off the strawberries when you bite into it, use one tablespoon coconut oil per cup of chocolate chips (be sure to add some form of oil to the melted chocolate prior to dipping. If you don’t have coconut oil, you can use an equal amount of melted butter or a neutral (tasteless) oil, such as sunflower oil, instead).

How to Decorate and Topping Ideas

Here are some great topping ideas for chocolate dipped strawberries:

Any kind of crushed cookies such as Oreos, graham crackers,
Sprinkles are tasty and colorful
Any kind of finely chopped nuts such as almonds, macadamia, walnut
Finely shredded coconut
Mini chocolate chips
Crushed pretzels
Granulated sugar
Tint the white chocolate with a little red food coloring for a pink tint (or use any color of your choice)

Nutrition