Pink chocolate-covered strawberries are as delicious as they are pretty, making them the perfect treat for Valentine’s Day. These delightful strawberries have a smooth white chocolate coating that can easily be decorated however you like.
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Valentine's Day is quickly approaching, and I think it’s time we admit that candy hearts aren’t the best holiday treat.
So, forget the store-bought varieties and pick up the 3 ingredients you need for this unforgettable DIY dessert.
All it takes is the freshest, sweetest, juiciest strawberries, rich white chocolate, and food coloring.
If you’re celebrating with a houseful of little ones, bring them into the process! They’ll love dipping and decorating these as much as any art project.
From lobster risotto to wagyu ribeye steak, if you’re making a Valentine’s dinner, many ideas can be found on my blog. In fact, I’ve dedicated this post to it!
🥘 Ingredients
With only 3 ingredients, this recipe is excellent for a last-minute dessert or an impressive gift.
- 2 pounds Strawberries - Look for a good batch of strawberries that are bright red in color with fresh green leaves on the cap.
- 10 ounces White Chocolate Chips - My favorite is Ghirardelli, but any will do.
- Pink Food Coloring - If you’re opposed to dyes, try an all-natural recipe using beets!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 How To Make Pink Chocolate-Covered Strawberries
This is an easy recipe, but you must remember to allow extra time for decorating and chilling.
To begin, you’ll need parchment paper, a baking sheet, and a few microwave-safe bowls.
- Prepare the fruit. First, rinse and dry 2 pounds of strawberries. Be sure to dry them completely because the remaining water will seize up the chocolate coating. If you want a smooth layer, lose the water.
- Melt and dye chocolate. Next, pour 10 ounces of white chocolate chips into a microwave-safe bowl and heat in 30-second intervals. Stir between each cycle. After about 1 ½ to 2 minutes, try stirring more thoroughly in an effort to melt any remaining pieces without continuing to heat. Then, mix in pink dye until it reaches the color you’d like it to be.
- Dip the berries. Holding from the top and pulling back the leaves and stem, dip each strawberry in the chocolate. When immersed, twist the berry to coat evenly. When removing them, lift and twist, letting as much of the extra chocolate drip off as possible.
- Transfer strawberries. When they’re coated, lay strawberries on a parchment- or waxed paper-lined baking sheet. Silicone mats also work well. *For added fun, roll newly dipped strawberries in sprinkles, chopped nuts, or other Valentine's Day décor while the chocolate is still wet.
- Decorate. If desired, drizzle white or other colored chocolate over the berries for contrast. To do this, dip a fork in melted chocolate and drizzle back and forth. I like to use milk chocolate or, for a lighter pink color, white chocolate.
- Chill and serve. Finally, put the filled baking sheet in the refrigerator for 15 minutes. This will allow the chocolate to cool and harden.
Not only are they beautiful, but they’re delicious. Serve straight from the fridge for a crunchier chocolate shell, or let them sit at room temperature for a softer feel. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Choosing Strawberries: Look for bright red strawberries with minimal white near the stem. They should be slightly soft but not too firm, without mushy spots.
- Experiment with Colors: When using white chocolate, feel free to experiment with different colors. This can be a fun activity, especially when done with kids.
- Choosing Coloring Agents: Gel coloring works well with white chocolate and is commonly available. For optimal results, consider using candy coloring specifically designed for candy and chocolate coatings. For example, the batch shown in the picture was made with this Wilton brand pink (Rose) gel food coloring.
- Preparing Strawberries: Before coating, allow refrigerated strawberries to come to room temperature. This prevents water from mixing with the chocolate, which can hinder a smooth coating. Strawberries can sweat in the fridge, so ensure they are thoroughly dried after washing.
🥡 Storing
Finished strawberries will be good in the fridge for 1 to 2 days. Store them uncovered on the parchment and let the chocolate harden because airtight containers trap condensation.
You can also put a layer of paper towels under them after the chocolate has hardened. This will absorb any extra moisture; just remember to keep them spread out a bit and keep the lid off if using a container instead of a pan.
Freezing
It’s not advisable to try to speed up the cooling process by putting strawberries in the freezer because thawed strawberries become mushy.
❓ Recipe FAQs
Fresh is best in this case unless you’re going to dip them while frozen and return them to the freezer. Be aware frozen whole strawberries are hard as a rock.
Unfortunately, when frozen strawberries thaw, they end up wet and mushy. They’re amazing over ice cream but not for dipping in chocolate.
Absolutely! These are best when made a few hours ahead of when you’ll eat them. Letting them chill a while lets the chocolate harden completely. Don’t let them sit for more than a day, though.
Strawberries will sweat when kept in the fridge. The best way to minimize this is to take them out and eat them as soon as the chocolate has hardened or within a few hours of removing them from the fridge.
🍓 More Strawberry Desserts!
- Apple Strawberry Crisp
- Strawberry Angel Food Lush
- Strawberry Shortcake
- No Bake Strawberry Cream Pie
- Strawberry Swirl Brownies
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📖 Recipe Card
Pink Chocolate Covered Strawberries
Ingredients
- 2 lbs strawberries (washed and dried, stems left on)
- 10 oz white chocolate chips
- pink food coloring
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Prepare your fresh strawberries by making sure that the berries are rinsed and then completely dried. Any remaining water will seize up your melted chocolate and make getting a smooth chocolate coating difficult.
- Pour your white chocolate chips into a microwave-safe bowl. Heat in 30-second increments, stirring between heating cycles. Stir vigorously at 1 ½ - 2 minutes of heating time to finish melting any remaining small chocolate pieces. Add your desired color of pink and stir into the melted chocolate.
- Dip your strawberries into the bowl of pink chocolate by pulling the stem back, then twist the berry to coat in the chocolate. Lift and twist and allow as much excess chocolate to drip from your berries as possible.
- Place each pink chocolate covered strawberry onto a parchment paper or waxed paper-lined baking sheet. *Alternatively, you can dip or sprinkle each berry with red or pink Valentine's Day decor after coating with the chocolate.
- To drizzle berries with white chocolate or a contrasting chocolate, dip a fork into the melted chocolate and drizzle over pink chocolate coated strawberries.
- Chill your covered and decorated strawberries for 15 minutes in the refrigerator.
Notes
- Choosing Strawberries: Look for strawberries that are bright red with minimal white near the stem. They should be slightly soft but not too firm, and without any mushy spots.
- Experiment with Colors: When using white chocolate, feel free to experiment with different colors. This can be a fun activity, especially when done with kids.
- Choosing Coloring Agents: Gel coloring works well with white chocolate and is commonly available. For optimal results, consider using candy coloring, which is specifically designed for candy and chocolate coatings.
- Preparing Strawberries: Before coating, allow refrigerated strawberries to come to room temperature. This prevents water from mixing with the chocolate, which can hinder a smooth coating. Strawberries can sweat in the fridge, so ensure they are thoroughly dried after washing.
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