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–+ servings
chocolate covered strawberries in light pink and white, in a box neatly

Chocolate Covered Strawberries

These light pink and white chocolate covered strawberries are smooth, glossy, and beautifully simple. Soft pastel chocolate and fresh berries come together for an elegant treat that looks bakery-made but is easy at home.
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Prep Time 25 minutes
Cook Time 5 minutes
Set Time 30 minutes
Servings: 20
Ingredients Method

Ingredients
  

  • 1 pound fresh strawberries about 20 to 25 berries
  • 12 ounces white chocolate melting wafers
  • 12 ounces light pink chocolate melting wafers
  • 1 teaspoon coconut oil or vegetable shortening optional for thinning
  • 2 tablespoons white nonpareils or pearl sprinkles optional
  • 2 tablespoons pink sanding sugar optional

Method
 

  1. Rinse the strawberries under cool water and gently pat them completely dry with paper towels.
  2. Place the strawberries on a clean towel and let them air dry for 30 minutes to remove all surface moisture.
  3. Line a baking sheet with parchment paper and set it aside.
  4. Place the white chocolate melting wafers in a microwave-safe bowl.
  5. Microwave the white chocolate for 30 seconds, then stir.
  6. Continue heating the white chocolate in 15-second intervals, stirring between each, until fully melted and smooth.
  7. If the white chocolate is thick, stir in up to ½ teaspoon coconut oil to thin it.
  8. Place the pink chocolate melting wafers in a second microwave-safe bowl.
  9. Microwave the pink chocolate for 30 seconds, then stir.
  10. Continue heating the pink chocolate in 15-second intervals, stirring between each, until fully melted and smooth.
  11. If the pink chocolate is thick, stir in up to ½ teaspoon coconut oil to thin it.
  12. Hold a strawberry by the stem and dip it into the white chocolate, rotating to fully coat.
  13. Lift the strawberry and gently shake to allow excess chocolate to drip back into the bowl.
  14. Place the dipped strawberry on the prepared parchment-lined baking sheet.
  15. Repeat the process with half of the strawberries using the white chocolate.
  16. Hold the remaining strawberries by the stem and dip them into the pink chocolate, rotating to fully coat.
  17. Lift and allow excess pink chocolate to drip off.
  18. Place the pink-dipped strawberries on the parchment-lined baking sheet.
  19. Allow all strawberries to sit at room temperature for 10 minutes to begin setting.
  20. Transfer any remaining white chocolate into a piping bag or zip-top bag with a small corner snipped.
  21. Drizzle the white chocolate over the pink strawberries in thin lines.
  22. Transfer any remaining pink chocolate into a piping bag or zip-top bag with a small corner snipped.
  23. Drizzle the pink chocolate over the white strawberries in thin lines.
  24. While the drizzle is still wet, sprinkle with white nonpareils or pink sanding sugar if using.
  25. Allow the strawberries to sit at room temperature for 30 minutes until fully set.
  26. Once set, transfer the strawberries to a clean tray.
  27. Store uncovered in the refrigerator until ready to serve.

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