CHOCOLATE COVERED STRAWBERRIES

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I’ve got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

Who doesn’t like chocolate covered strawberries? I haven’t met anyone that would turn down one of these beauties! They are perfect as the ending to a romantic dinner, a yummy treat for the kids, or just because you are craving chocolate covered strawberries!

With only a few simple ingredients, you’ll be indulging in no time at all. Keep reading for all my tips and tricks for perfect, gorgeous-looking chocolate covered strawberries!

WHAT KIND OF CHOCOLATE IS BEST TO USE:

Whenever you melt chocolate for dipping, it is always best to use baking chocolate bars found in the baking aisle. They melt so much smoother than chocolate chips, and you will end up with chocolate that has a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.

When choosing your melting chocolate, whether dark, semi-sweet, or white chocolate, you should look for cocoa butter in the ingredients. This helps the chocolate to have a smooth, shiny finish when set.

TOPPING SUGGESTIONS:

Toppings are optional, but they are a fun way to spruce up your chocolate covered strawberries. So don’t be afraid to get creative with your strawberries!

Here are my favorite topping ideas:

crushed Oreos
crushed graham crackers
finely chopped nuts (pistachio, almonds, pecans, or hazelnuts)
finely shredded coconut
sprinkles
melted white chocolate for drizzling
melted semi-sweet or dark chocolate for drizzling

TIPS FOR DIPPING STRAWBERRIES

STEP 1. Wash the strawberries

Wash and thoroughly dry the strawberries. Chocolate will not stick to wet strawberries.

STEP 2. Melt the chocolate and prepare the toppings (optional)

Begin by chopping the chocolate into smaller pieces to speed up the melting process. Next, add the chocolate to a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow it to cool slightly before dipping the strawberries.

Alternately, you can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan, so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Prepare any toppings that you plan on using before you dip the strawberries (Oreos, nuts, sprinkles, coconut, etc.)

Step 3. Dipping the strawberries

Line a baking sheet with parchment paper.

Work with one strawberry at a time. Grab the leaves of the strawberry and dip in the chocolate, rolling it to coat evenly. Allow the excess chocolate to drip off the strawberry. Tapping your hand holding the strawberry gently against the bowl helps to get the excess chocolate off. Gently wipe the bottom of the strawberry on the side of the bowl and place it on the parchment paper.

STEP 4. Decorating the Strawberries

Immediately after dipping each strawberry in the chocolate, sprinkle on the topping of your choice while slowly turning the strawberry.

I find that sprinkling the topping on the chocolate covered strawberry works better and yields a prettier result than dipping the strawberry in the topping.

If you are drizzling chocolate over the strawberries, allow the chocolate to set up first before adding the drizzle. To speed up the process, you can place the dipped strawberries in the refrigerator for 20 minutes to harden the chocolate. Then add melted chocolate to a small ziplock bag and snip off a tiny bit of the corner. Drizzle the chocolate over the dipped strawberries in a back and forth motion.

STORING CHOCOLATE COVERED STRAWBERRIES:

Once dipped, store the strawberries in an airtight container in the refrigerator, preferably in a single layer.

Chocolate covered strawberries are best eaten the same day. The chocolate will begin to sweat if left longer than that.

You shouldn’t freeze chocolate covered strawberries. As the strawberries thaw, they release moisture that ruins the chocolate coating.

Chocolate Covered Strawberries

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I've got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

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Prep Time 10

Cook Time 5

Chill Time 20

Course Dessert

Servings large strawberries

Ingredients

1 pound (16-ounces) fresh strawberries
8 ounces semi-sweet chocolate baking bars (not chocolate chips)**

Optional Toppings:

melted white chocolate for drizzling
melted semi-sweet or dark chocolate for drizzling
crushed Oreos
finely chopped nuts (pistachios, almonds, pecans, hazelnuts)
sprinkles
crushed graham crackers
finely shredded coconut

Instructions

Start by washing the strawberries and pat dry (the chocolate will not stick to wet strawberries).
Line a baking sheet with parchment paper.
If you are going to dip your strawberries in Oreos, nuts, graham crackers, or coconut, prepare them now. The easiest way is to pulse them a few times in a small food processor or mini blender.
Chop the baking chocolate into smaller pieces to help it melt quicker. Place in a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow to cool slightly before dipping the strawberries.
You can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Dipping Strawberries:

Work with one strawberry at a time. Grab the leaves of the strawberry, then dip and roll in the chocolate until evenly coated. Allow the excess chocolate to drip off the strawberry by taping the hand holding the strawberry gently against the bowl. Then lightly wipe the bottom of the strawberry on the rim of the bowl and place on the parchment paper-lined baking sheet.
*If using toppings on your strawberry, do it now while the chocolate is moist (see below).

Decorating Strawberries:

Sprinkle on nuts, Oreos, graham crackers, sprinkles, or coconut immediately after dipping each strawberry, while the chocolate is still wet so it adheres.
Allow the chocolate to set before drizzling with melted white or semi-sweet chocolate.
*To set the chocolate quicker, place dipped strawberries in the refrigerator for 20 minutes. Then drizzle melted chocolate over the strawberries.
Store strawberries in a single layer in an airtight container in the refrigerator. For best results, eat within a day.

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MIXED BERRY SMOOTHIE

This berry smoothie is a perfect summer afternoon treat. It’s cool, refreshing, healthy, and bursting with flavor!

I have been making smoothies for my kids since they were little. It’s a treat that I always felt good about giving them. Not only are they a great way to get your kids to eat fruits and vegetables, but they are healthy and super easy to make. But smoothies are not just for kids; they are an adult favorite too!

One of the great things about smoothies is their versatility. Nothing is written in stone when it comes to making smoothies. I honestly never measured any of the ingredients for my smoothies until I needed to write a recipe for the blog. But I wanted to give you a starting point in making your smoothies. But even with the recipe I am sharing with you, the amounts are suggestions, and you can easily substitute any of the ingredients. I will even give you some suggestions on some substitutions.

What goes into this smoothie:

Frozen Berries: I prefer to use frozen berries because it eliminates the need for adding ice. I don’t like adding ice to my smoothies because the ice waters down the smoothie and does not add flavor. You can use any combination of berries that you want. I prefer a mix of strawberries, blueberries, raspberries, and/or blackberries.

Bananas: Bananas add to the smoothie’s creamy texture and are a healthy addition. If you don’t like bananas, you can always leave them out.

Yogurt: Yogurt also adds to the creamy texture of the smoothie without watering it down. Choosing a berry-flavored yogurt adds wonderful flavor to the smoothie. If you are aiming for a healthy smoothie, choose yogurt with less sugar. Of course, you can always use plain greek yogurt and, if needed, add a little honey to make it sweeter.

Milk: Smoothies need some form of liquid to thin them out. I don’t like adding water because it adds no flavor. Using milk adds healthy nutrients, creaminess, and flavor. Any milk will work. Almond milk is an ideal liquid; it pairs well with any add-ins. But you could use regular soy, rice, or almond milk.

Mixed Berry Smoothie

This berry smoothie is a perfect summer afternoon treat. It's cool, refreshing, healthy, and bursting with flavor!

4.50 from 2 votes

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Prep Time 5

Course Drinks

Equipment

Blender

Ingredients

3 cups frozen, mixed berries (strawberries, blueberries, raspberries, and blackberries, or any mixture of these)
½ -1 banana (1 small or ½ of a large)
1 cup blueberry, strawberry, or mixed berry yogurt
½ cup milk (regular, almond, soy, etc.) more or less depending on desired thickness

Instructions

Add everything to a blender and blend until the ingredients are creamy and smooth.
If the smoothie is too thick, add more milk, a little at a time.
Pour into glasses and serve immediately.
**This recipe makes 2 to 3 smoothies depending on the serving size.

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SPARKLING FRUIT PUNCH

This Easy fruit punch is my go-to drink for every party and get-together. Super sweet, super fruity, and guaranteed to be a crowd-pleaser!

Every time I have served this fruit punch at a party, at least one person has asked for the recipe. It’s that good! It’s full of bold, fruity flavors with bubbly carbonation. The addition of the blended strawberries and bananas thickens the juice and gives it a smooth, creamy texture.

Not only is this juice amazingly delicious, but it’s also so easy to put together. It all comes together in under ten minutes! So it’s easy to serve at a casual backyard barbeque or dress it up with strawberries or fruit slices (lemon, lime, or pineapple slices) for a more formal get-together.

Looking for a more adult-themed beverage, add light rum or vodka to the fruit punch. Reduce the ginger ale to one liter and start with 3 to 4 cups of alcohol (you can always add more or less depending on your preference). You can also make the juice by following the instructions and then adding the vodka or rum to the individual glasses.

Sparkling Fruit Punch

This Easy fruit punch is my go-to drink for every party and get-together. Super sweet, super fruity, and guaranteed to be a crowd-pleaser!

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Prep Time 10

Chill Time 4

Total Time 4 10

Course Drinks

Servings servings

Ingredients

1 can (46 ounces) pineapple juice,
¾ cup frozen lemonade concentrate, thawed
1 cup water, divided
½ cup sugar
2 large ripe bananas
1 package (20 ounces) frozen unsweetened whole strawberries, thawed
2 liters ginger ale, chilled
alcohol (optional), see notes

Instructions

In a punch bowl or large pitcher, combine pineapple juice, lemonade concentrate, ½ cup water, and sugar.
Place bananas, thawed strawberries, and remaining water in a blender; cover and process until smooth. Stir into the juice mixture.
Cover and refrigerate for 4 hours.
Just before serving, stir in the chilled ginger ale.
**See notes for adding alcohol

Notes

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DARK CHOCOLATE MOUSSE

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn’t get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.

I’ve been thinking about Valentine’s Day and desserts…I think about desserts a lot – but more recently, I’ve been thinking about what desserts would complete a romantic Valentine’s dinner for two. Of course, I always come back to chocolate – chocolate-covered strawberries, chocolate lava cake, chocolate pudding… So I finally decided I wanted to create a chocolate mouse that was as easy as it was delicious. But any day is a good day to eat chocolate, am I right? So if you are craving chocolate, look no further; I’ve got you covered!

You’ll often see mousse made with eggs. Some will even use raw eggs. I wanted to create a version that left the eggs out altogether but still had the rich decadence that mousse is known for. Eggs are used to help thicken the mousse and also add to its richness. I chose instead to use unflavored gelatin to help thicken the mousse. Leaving out the eggs also eliminates the need to cook the mousse, which allows this recipe to come together extremely fast – 10 minutes, to be exact!

For this Recipe:

To start with, you always want to chill your bowl and beaters when you are whipping cream. Cream whips up better when it’s cold, and you don’t want your equipment warming up the cream. You’ll have lighter and fluffier whipped cream if the cream and your equipment are good and cold. The best way to quickly chill your bowl and beaters is to place them in the freezer for about 20 minutes before starting the mousse.
Next, add the unflavored gelatin and cold water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften.
After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside. I use unflavored gelatin in a lot of my desserts. It’s a great way to thicken or stabilize your desserts (whipping cream, pies, puddings, etc.).
Now, this is where things come together super-quick! Add to your chilled bowl the sugar, dark cocoa powder, heavy cream, and vanilla. Beat at medium speed until stiff peaks form. This will take just a few seconds! **I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.
Add in the unflavored gelatin mixture, and beat again at low speed until well blended and smooth.

If the presentation is important, I recommend pipping the mouse into your serving bowls using a large round tip. If it’s not, just spoon it into your serving bowls. Cover and refrigerate for at least an hour to allow the mousse to set up.

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes.

Top with strawberries or raspberries and whipped topping, serve and enjoy!

Chocolate Mousse

Rich, smooth, fluffy, delicious, dark chocolate mousse…It doesn't get much dreamier than this! And believe it or not, this decadent dessert comes together in about 10 minutes.

4.34 from 3 votes

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Prep Time 10

Chill 1

Course Dessert

Servings servings

Ingredients

1 teaspoon unflavored gelatin
3 tablespoons water
⅓ cup granulated sugar
¼ cup dark cocoa powder **see notes
1 cup heavy cream or heavy whipping cream
1 ½ teaspoons vanilla extract

Garnish:

Strawberries or raspberries
whipped cream or cool whip

Instructions

Place a mixing bowl and beaters in the freezer 20 minutes ahead of time. Whenever whipping cream, you want your tools cold.
Add the unflavored gelatin and water to a small bowl. Stir and let stand for 5 minutes to allow the gelatin to soften. After the 5 minutes, heat it in the microwave for 10 to 15 seconds. It should be melted and translucent. Set aside.
In the cold mixing bowl, add sugar, cocoa powder, heavy cream, and vanilla.
Beat on medium speed until stiff peaks form, wiping the sides of the bowl with a spatula at least once.
Add the gelatin mixture and beat at low speed until well-blended and smooth.
Pipe or spoon mousse into desired serving dishes. Cover and refrigerate for at least 1 hour.
Garnish with whipped cream and fresh fruit.

Notes

**I highly recommend using dark cocoa powder. It gives this mousse a richer flavor that adds to its decadence.

A NOTE ON SERVING SIZE: This is a rich dessert, so I recommend small serving sizes.

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RHUBARB STRAWBERRY CRISP

Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It’s an ideal balance of sweet and tart that will keep you coming back for more!

I grew up on rhubarb, and to me, rhubarb is the taste of summer. My mom always had rhubarb growing in our backyard when we were kids. She made rhubarb crisp, rhubarb pie, and rhubarb sauce. So I just assumed rhubarb would be in my life forever, and I would usher in summer for my kids with a warm rhubarb pie and vanilla ice cream. Is anyone else’s mouth watering right now? So what happened? We moved to Hawaii, and the climate is too warm here, at least at our elevation. Now, I’m not complaining; it’s just a fact that we can’t grow rhubarb here. Trust me, we have tried, or I should say, my husband has tried. He knows how much I want rhubarb to grow in our garden. I have heard that people have had success in growing it here at some elevations where it’s cooler. So maybe we should just move to the mountains…But in the meantime, I keep a keen eye out for rhubarb at the grocery store. Because it doesn’t grow well here, I might see it once a year or at most twice, but when I see it, I buy it! And for a little while, I’m transported back to warm summer nights, bare feet on soft green grass, backyard barbecues followed by backyard campouts, and my mom’s amazing rhubarb pie, the true taste of summer!

Enough reminiscing…Let’s talk about the recipe! When choosing rhubarb, look for firm, crisp stalks with shiny skins. Avoid stalks that are limp with blemishes and split ends. If you’re harvesting it fresh from your garden, use stalks that are at least 10 inches long. Always leave some stalks on your plant so you don’t kill it.

FOR THIS RECIPE:

Cut both your strawberries and rhubarb to a uniform 1/4 inch. Uniformity allows for the fruit to cook evenly. Toss with sugar and flour. Add the fruit to a 9 x 13-inch pan.

To make the perfect crumble top, I like to mix the flour, brown sugar, cinnamon, salt, and oats with a whisk. Using a whisk helps to get everything mixed thoroughly and evenly and helps to remove any lumps in the brown sugar. When combined, I add the melted butter and mix with a fork until everything is evenly moist. Finally, I sprinkle the crisp on top of the fruit with my fingers. It makes it easier to distribute the topping evenly and prevents it from being too clumped together.

Bake it in the oven at 375 degrees for 45 minutes or until it is bubbling and the topping is lightly browned. Let it cool for 20 to 30 minutes before serving.

Rhubarb crisp is best served with a scoop of vanilla ice cream. Trust me; it completes the dish! Enjoy!

Rhubarb Strawberry Crisp

Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It's a perfect balance of sweet and tart that will keep you coming back for more!

5 from 2 votes

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Prep Time 30

Cook Time 45

Course Dessert

Servings

Equipment

9 x 13 baking pan

Ingredients

1 cup granulated sugar
5 tablespoons flour
4 cups fresh strawberries, sliced to ¼ inch thickness
4 cups rhubarb, sliced to ¼ inch thickness

Crumble Top

1 cup flour
1 cup brown sugar, packed
2 cups rolled oats, (old fashioned, not quick-cooking)
1½ teaspoons cinnamon
¼ teaspoon salt
¾ cups butter, melted

Instructions

Preheat oven to 375°F degrees.
In a large bowl, combine the sugar, flour, strawberries, and rhubarb. Place the mixture in a 9 x 13 baking dish.
In a separate bowl, mix flour, brown sugar, oats, cinnamon, and salt with a whisk to remove lumps and combine well. Stir in melted butter with a fork, fluffing as you mix.
Using your hands, evenly sprinkle the crumble topping over the fruit.
Bake for 45 minutes or until it is bubbling and the topping is lightly browned.
Allow to cool for 20 minutes and serve warm or at room temperature with a side of vanilla ice cream.
Store leftovers in the refrigerator for up to 3 days.

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