White chocolate covered strawberries are a little luxury that you can make yourself using chocolate or candy coating. It’s a nice gift for Valentine’s Day or Mother’s Day, for a DIY wedding dessert buffet, or for a romantic dessert for an anniversary.
They’ll also work as a dessert or party favor for Berry First birthdays or Berry Sweet baby showers.
Honestly, you can do these any time that you want to make something that people will be guaranteed to like, since I don’t know anyone who doesn’t like some type of chocolate-dipped fruit.

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Candy coating vs. chocolate.

Candy coating isn’t real chocolate, but neither is white chocolate, if we’re being honest.
If you want to use candy coating that you can get at the grocery store, or something like Wilton Candy Melts, that will work just fine, and people probably won’t care one way or the other.
Real white chocolate will give you a better flavor (in my opinion) but most people won’t even notice.
The advantage of using candy melts is that they’re formulated for melting, so that’s what they’re meant to be used for.
White chocolate isn’t specifically for melting, so you have to be a little more careful with it to keep it from burning if you overheat it.
The choice is up to you, but if you’re new to dipping fruit, you might want to start with candy coating to make it a little less likely that you’ll burn it.
Another benefit of using candy melts is that you can get them in multiple colors, so you can dip them in one color, then drizzle them with a different one to make a little design.
See candy coating on Amazon here: Candy melts (#ad)
Melting the chocolate.

Start with white chocolate or candy melts that you’ve broken into small pieces so that it can melt evenly.
As far as the strawberries go, it’s best to use organic strawberries that you don’t have to wash. You don’t want to use wet strawberries for this because it won’t mix well with the melted chocolate.
If you do wash the strawberries, dry them thoroughly and make sure they’re at room temperature when they’re ready for the coating process.
If they’re cold, the chocolate will cool off on them faster than you want it to, and it can make the melted chocolate cool off too. That’s going to make it harder to dip the fruit since you’ll be dealing with pieces of half-solidified chocolate in the bowl.

Melt the chocolate in a small glass bowl in the microwave using short 15-second bursts on high, then stirring in between each burst.
At first it’s going to seem like nothing is happening, but don’t heat the chocolate for longer than 15 seconds at a time because it can heat up in specific spots and burn if you leave it in for longer.
After you’ve stirred it a few times it will start to melt, and stirring it will spread the heat evenly through the bowl to prevent burning.
When you get to the last few little bits that aren’t melted, stop heating the chocolate and just stir it. The residual heat will melt the last little pieces and you’ll avoid scorching it.
The melted chocolate should be warm and liquid, but not hot. If you need to put it back in the microwave to melt it a little more, put it in for ten seconds and stir it again, but try to get everything dipped before you have to do that.
Dip the strawberries.

Prepare a cookie sheet with tinfoil or parchment paper on it, then dip a strawberry into the bowl and place it on the sheet to cool off.
Work quickly so that you can get them all dipped before the chocolate cools down.
Decorate the strawberries.

This is optional, but if you want to drip some chocolate across the strawberries, you can put some melted chocolate into a piping bag or a ziplock baggie.
Cut off a tiny piece of the tip of the piping bag or a corner of the baggie, then wave the dripping chocolate back and forth over the strawberries on the tray to create lines on them as the chocolate drips out.
If you want to get fancy you can do wiggly lines or curling shapes, but if you’re just trying to get them covered before the chocolate sets up just wave the bag back and forth over the tray to create basic stripes!
You can also sprinkle sanding sugar or colored sprinkles on the chocolate when it’s still soft to decorate the strawberries with a different look.

Let the chocolate set up.

Leave the strawberries on the tinfoil sheet until they’re totally cooled off and solid.
This is going to take longer than you think, so don’t be impatient with this! Give it at least 10-15 minutes.
Add mini cupcake holders.

Depending on how big the strawberries are, you could put them in cupcake holders, but you can probably find cups that are meant for petit fours or candy that will fit them.
On Amazon you can see mini baking liners that will work here: Mini baking liners (#ad)
Serving and storing the strawberries.

Once you have them in their little holders, you can put them on a cutting board or in a box to give to people as a gift, or to eat for a special dessert.
Keep these refrigerated to store them, but let them warm up to room temperature before eating them.
As long as they’re totally covered with chocolate they won’t get weepy, but strawberries can leak juice when they sit around, so don’t do these too much ahead of serving time to minimize the possibility of that happening.