Easy Patriotic Chocolate Covered Strawberries
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Celebrate patriotic holidays with these irresistible Red, White, and Blue Chocolate Covered Strawberries – a dessert that screams deliciousness!
If you enjoyed our Mother’s Day chocolate roses, you will love this spin on this classic chocolate-dipped strawberries dessert. Perfect for Memorial Day, Independence Day, or Labor Day celebrations, these would be a great pairing with our Easy 4th of July Layered Drinks.
They are a delicious blend of sweet fruit and decadent chocolate. And don’t worry about them melting in the heat – they will be gone so fast that you may want to hide them until the end of the party.
Capture the deliciousness! Pin the tantalizing image to your favorites board on Pinterest and have the recipe at your fingertips whenever you yearn for a delectable drink!
Chocolate Covered 4th of July Strawberries
What could be healthier than fruit and chocolate? We all know that dark chocolate is good for us, right? Pair that with fruit, and you have a perfect marriage of flavors.
Equipment needed to make perfect chocolate-covered strawberries:
- Large bowl
- Wilton melting pot or Microwave-safe bowl
- Plastic wrap or parchment paper
- Baking Sheet or cooling rack
- Small bowls to put your sprinkles in
Chocolate-covered strawberries recipe:
Basic Ingredients:
- Baking Soda
- Fresh strawberries – room temperature strawberries will the easiest to work with
- Chocolate for melting – we used Ghiradelli white & dark chocolate and Wilton Red and Blue candy melts)
- Red, White, and Blue sprinkles
Directions:
1. Place your strawberries in a large bowl and sprinkle with 1 tsp of baking soda. Fill the bowl with water and let the strawberries soak for 5-10 minutes. Drain the water and rinse thoroughly.
2. To dry strawberries, lay them out in a single layer on paper towels. Let them sit for a few minutes, and then dry them with an additional dry paper towel. You must make sure that they are completely dry, as the melted chocolate will not stick to a wet piece of fruit.
3. To melt chocolate in the microwave, place 3/4 of your candy melts in a heatproof bowl. Set the microwave on the regular setting for 45 seconds. Open the door and stir.
4. Return the bowl to the microwave and set it for 30 seconds. Stir. Repeat until the chocolate is melted. Add in the remaining 1/4 of the candy melts and stir until they are all melted.
5. For easy dipping, I used the Wilton duel melting pot insert.
6. Dip half of your strawberries in the melted white chocolate and shake the strawberry back and forth to get the excess chocolate off. Set them on a cookie sheet or cooling rack or sheet pan lined with plastic wrap to set up.
7. Dip the other half in the dark chocolate mixture and repeat. Pop your chocolate back in the microwave for 30 seconds if it starts to set up.
8. Put a few tablespoons of each of the melted chocolates in a piping bag, cut a small hole, and squeeze squiggle lines over the strawberries. Scatter your choice of sprinkles on the chocolate before it hardens.
Variations:
- Use chocolate chips and a little coconut oil (to thin out the chocolate) instead of chocolate melts. Good-quality chocolate will make these even more of a delicious treat.
- If dark chocolate is not to your liking, use Semisweet chocolate, milk chocolate, or all white chocolate melts.
- Use your favorite chocolate bars with a bit of cocoa butter.
- Use a double boiler on low heat to melt your chocolate.
Favorite Tips:
- It is easy to burn your chocolate by cooking it too long. Be sure to stir between each cycle of cooking. You must start again once your chocolate has burned, as there is no way to save it.
- Grab the strawberries by the green stems and dip them as close to the top as possible for the ones that do not need the red stripe of color at the top.
- You can set dipped strawberries on parchment paper, but I found the easiest way that the chocolate comes right off is if they are placed on until the chocolate is set. Wax paper and parchment paper also work.
- If there are any strawberries left, store them in an airtight container in the refrigerator for 2-3 days.
This simple recipe would be an easy recipe for the kids to help you with. Change up the sprinkles, and they are great for any special occasion. Think red for Valentine’s Day, Orange and your best chocolate for Halloween, and green and red for Christmas.
Juicy strawberries plus good chocolate is the best way to make anyone feel special!
Love this recipe? We would love your support by giving it a 5-star rating and spreading the deliciousness by sharing it on Facebook. Don’t forget to pin the mouthwatering image to your favorites board on Pinterest for later cravings!
Enjoy more of our recipes here:
- Homemade No Bake Banana Pudding
- Easy 4th of July Layered Drinks
- Homemade Stacked Milkshakes
- Brownie Peanut Butter Tart
- Layered Strawberry Angel Food Cake
Easy Patriotic Chocolate Covered Strawberries
Celebrate patriotic holidays with these irresistible Red, White, and Blue Chocolate Covered Strawberries – a dessert that screams deliciousness!
Materials
- Baking Soda
- Fresh strawberries - room temperature strawberries will the easiest to work with
- Chocolate for melting - we used Ghiradelli white & dark chocolate and Wilton Red and Blue candy melts)
- Red, White, and Blue sprinkles
- Large bowl
- Wilton melting pot or Microwave-safe bowl
- Plastic wrap or parchment paper
- Baking Sheet or cooling rack
- Small bowls to put your sprinkles in
Instructions
- Place your strawberries in a large bowl and sprinkle with 1 tsp of baking soda. Fill the bowl with water and let the strawberries soak for 5-10 minutes. Drain the water and rinse thoroughly.
- To dry strawberries, lay them out in a single layer on paper towels. Let them sit for a few minutes, and then dry them with additional dry paper towel. You must make sure that they are completely dry, as the melted chocolate will not stick on a wet piece of fruit.
- To melt chocolate in the microwave, place 3/4 of your candy melts in a heatproof bowl. Set microwave on the regular setting for 45 seconds. Open the door and stir.
- Return the bowl to the microwave and set it for 30 seconds. Stir. Repeat until the chocolate is melted. Add in the remaining 1/4 of the candy melts and stir until they are all melted.
- For easy dipping, I used the Wilton duel melting pot insert.
- Dip half of your strawberries in the melted white chocolate and shake the strawberry back and forth to get the excess chocolate off. Set them on a cookie sheet or cooling rack or sheet pan lined with plastic wrap to set up.
- Dip the other half in the dark chocolate mixture and repeat. Pop your chocolate back in the microwave for 30 seconds if it starts to set up.
- Put a few tablespoons of each of the melted chocolates in a piping bag, cut a small hole, and squeeze squiggle lines over the strawberries. Scatter your choice of sprinkles on the chocolate before it hardens.
