Pink Chocolate Covered Strawberries

Pink Chocolate Covered Strawberries: Whether it’s for Valentine’s Day or just a sweet treat for someone, these pink dipped strawberries are not only easy but they’re incredibly delicious!

The holidays aren’t the only reason for having pink chocolate strawberries! Serving them at baby showers, a bridal shower, or any special occasion really, is a great way to have sweet treats, since they’re so easy and so pretty! They’re also one of our favorite romantic desserts, if you’re having a date-night at home soon!

 

Why Make Pink Strawberries?

When throwing the date night party with friends, we had a chocolate fountain bar, and let me tell you… these pink covered strawberries would have been a PERFECT fit!

But if I had to do the party all over again, I would make a large batch of these pink chocolate dipped strawberries and package them up in these little berry baskets, and sent them home as party favors for the guests! How cute would that be?

You may also love making these for a quick after-school snack, a birthday party, or as a gift for someone you love! No matter what it is, they’re going to be an easy recipe that you’ll want to remember for sure!

Jump to:

• Why Make Pink Strawberries?
• Ingredients
• Instructions
• Substitutions
• Variations
• Strawberry Care
• Storage
• FAQ’s and Expert Tips
• More Valentine’s Day Ideas
• Recipe
• Comments

You’ll also love these cheesecake-stuffed strawberries!

Ingredients

As with all of our dessert recipes here, I knew I wanted to keep these as easy as possible and use as many “tricks” to make these the best result for you!

For these, we only used 3 ingredients: strawberries, chocolate baking chips, and pink gel food coloring. (You can use red if you’d like.)

• 12 fresh strawberries
• 11 ounce Ghirardelli classic white chips (see more chocolate options below)
• 1 drop of pink gel food coloring

See the recipe card at the bottom of the post for full steps and ingredient amounts. Make sure to check out the tips, substitutions, and variations for this recipe, throughout the post for best results!

Instructions

Before melting the chocolate, it’s best to prepare everything for dipping.

1. Wash and remove any brown leaves from strawberries. (See tips below in this post for strawberry care!) Allow strawberries to dry before dipping.
2. I like to use a large baking sheet (big enough to fit a dozen strawberries) and cover it with parchment paper. Set aside.
3. In a small microwave-safe bowl (or narrow, heat-proof glass) pour in baking chips and melt according to package directions. (This is usually on half power for a couple of minutes, stopping at 30 second intervals to stir, so it doesn’t burn.)
4. Once melted, drop one drop of pink food coloring and stir until combined.

It should be a nice pink color at this point. (Remember one drop goes a long way.) You can continue adding drops of food coloring to reach the level of pink you prefer.

Pink Chocolate in Glass

You can use a bowl but I found that using a short, narrow glass worked a lot better to hold the melted pink chocolate so I could dip the strawberries and cover them easily. (A shallow, wide bowl doesn’t work very well for dipping.)

Toothpick

If you have toothpicks on hand, it’s easier and better for the strawberries to dip. This way you don’t accidentally pull off any leaves and the oils from your hands don’t mess with the green leaves.

5. Simply poke a toothpick in to the top of the strawberry (through the leaf/stem area). This iwill leave a small hole but you won’t be able to notice it. You can use one toothpick and pull it out each time you want to dip a new strawberry but I found using multiple toothpicks made it much easier. (Then I could pull the toothpicks out after they were all dry.)

6. Dip strawberry in to pink chocolate, trying to hold it straight, so the chocolate would be even. NOTE: Be careful not to let the leaves go down in the chocolate.

7. When strawberries have a chocolate coating, gently slide one side of the strawberry against the rim of the glass, to remove the excess chocolate. (This side of the strawberry will be the bottom.)

You want to remove any excess chocolate so it doesn’t puddle underneath the strawberry while drying.

8. Once all excess chocolate has been removed, gently place strawberry on lined baking sheet.

9. Continue covering strawberries until finished, placing them in a single layer on the baking sheet. Strawberries should be hardened in minutes and then they’re ready for eating!

Substitutions

In case you can’t find exactly what I used in this recipe, there are other options you!

• Type of Chocolate: If you don’t have the Ghirardelli white baking chips, you can use a different brand, bakers chocolate, or melting wafers. (Note: we also tried using pink candy melts and although it worked, the flavor just wasn’t as good as the Ghirardelli chocolate.)
• Food Coloring: You can use red food coloring (gel or liquid) but just make sure to use as little as possible first so you don’t get red chocolate. Tip: You can even stick a toothpick down inside the food coloring and then place the toothpick in to the chocolate to transfer a smaller amount of color, than a drop may provide.
• Parchment Paper: If you don’t have parchment paper, you can place each strawberry on cupcake liner or palce them on wax paper, aluminum foil or a Silpat mat.

Variations

• Coconut Oil: We loved the strawberries just the way they were but you could also put about 2 tablespoons of coconut oil in with the chocolate chips when melting them. This will give the chocolate a thinner consistency. I prefer it without because it’s one less ingredient that you need and I like the texture of the chocolate just by itself.
• Decorations: If you’d like to decorate your strawberries, more than just with the pink chocolate, you can decorate with sanding sugar, edible glitter, gold luster dust, sprinkles, crushed graham crackers or cookies or top with even more pink, chocolate or white chocolate drizzle with a piping bag, after the dipped chocolate has dried.

Strawberry Care

1. When prepping your strawberries, it’s best to wash and prune them before dipping. Remove any brown leaves and discard strawberries that have bruises or a lot of white on them. You want bright red, flawless strawberries for dipping, if you can.
2. Soak your strawberries in water (just enough to cover them) and preferably, a tablespoon of vinegar for about 5 minutes.
3. Drain strawberries and place on paper towels and allow them to air dry. If not dipping right away, place strawberries in the refrigerator until ready to dip. Cold strawberries for dipping is ideal so the chocolate will harden faster!

Storage

We’ve found that the strawberries are best at room temperature, however, if you won’t be serving them until the next day, the leaves can turn brown faster, sitting out. So refrigerating them may be best.

Do note that the chocolate can “sweat” if placed in the refrigerator, and although that’s ok, you may want to pull them out of the refrigerator a little while before serving, to allow the “sweat” to dry.

Also, serving chilled strawberries can make the chocolate harder than you may prefer, when you bite in to them.

FAQ’s and Expert Tips

More Valentine’s Day Ideas

Although you can enjoy pink chocolate-covered strawberries any time of year, they’re especially fun for Valentine’s Day alongside these heart rice krispie treats and this Valentine snack mix. If you need more ideas to celebrate, here are our favorites:

Recipe