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Chocolate Covered Strawberries Tuxedo-Style

Yield: 25 -30 dipped strawberries
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 25-30 fresh strawberries
  • 8 ounces good-quality white chocolate (see note)
  • 8 ounces milk semisweet or bittersweet chocolate (see note)

Instructions 

  • Line a large, rimmed baking sheet with parchment paper and set aside.
  • Melt the white chocolate in a microwave-safe bowl at 1-minute intervals in the microwave until creamy and smooth. Take care not to overheat!
  • One by one dip each strawberry in the white chocolate, gently shaking so the excess drizzles back into the bowl, and placing on the prepared baking sheet. Once all the strawberries have been dipped in white chocolate, place the baking sheet in the refrigerator until the white chocolate has hardened, 10-15 minutes.
  • Melt the milk, semisweet or bittersweet chocolate in a microwave-safe bowl also at 1-minute intervals at 50% power until melted and smooth. If interested here's a short tutorial on melting and easily tempering chocolate so it doesn't get the white bloom/streaks after it hardens and cools.
  • Take a white chocolate dipped strawberry and dip one side of the strawberry into the chocolate and then quickly dip the other side into the chocolate, creating a jacket of chocolate over the white chocolate (see the pictures below if needed). Let the excess drip back into the bowl before placing the strawberry onto the parchment-lined baking sheet. Repeat with the other strawberries.
  • Using a toothpick, dip the end into the chocolate and gently dab the chocolate onto the strawberry for buttons. Get creative and add a bowtie, too, if you like!
  • Let the strawberries set up in the refrigerator for 15-20 minutes before serving. These are best eaten the day they are made (keep them in the refrigerator until ready to serve).

Notes

Chocolate: I much prefer using white chocolate instead of the white candy coating (wafers) for these strawberries. Because it's basically just strawberries and chocolate, the taste and flavor of the chocolate is going to be prominent so use the best quality chocolate you can.
Brand: I almost always use the Ghirardelli brand - the white chocolate that comes in the bars wrapped in foil and paper and the bittersweet baking chips (they melt fabulously).
White Chocolate: keep in mind that white chocolate chips generally do not melt well so you definitely want to use white bar chocolate.