CHOCOLATE-COVERED STRAWBERRY HEARTS
CHOCOLATE COVERED STRAWBERRIES … upgraded.
Chocolate-covered strawberries have always sounded like a nice concept, but if I’m being honest, I never actually wanted one. As romantic as they look on a platter, we’ve all experienced that awkward crunch of the chocolate shell shattering on first bite, only to unleash a wave of runaway strawberry juice. (How did that become sexy?) The flavor pairing is timeless, but the execution? That, I can finesse.
Enter this dreamy, one-bite upgrade. Strawberries are trimmed, shaped into sweet little hearts, and bathed in silky melted chocolate before getting the final touch of a delicate white chocolate drizzle. Elegant, easy to eat (yes, even in one bite), and unapologetically charming, these modern chocolate-covered strawberry hearts are everything the original was trying to be, minus the mess.
CHOCOLATE-COVERED STRAWBERRY HEARTS
Sweet little strawberry hearts get the chocolate-covered treatment—dipped, drizzled, and dressed to impress. A modern Valentine’s twist that’s cute, classy, and totally crush-worthy.
Ingredients
Instructions
- Remove the greens from the strawberries. Slice off two vertical sides from each berry to create flat surfaces (put those aside to snack on later, you don't need them in this recipe). Then slice each strawberry in half vertically to create 2 thick slices.
- Use a mini heart-shaped cookie cutter to punch out heart shapes from each slice. You should end up with 16 hearts in total.
- Gently pat the strawberry hearts dry with paper towels. Place them on a paper towel-lined baking sheet and refrigerate for about 10 minutes to chill and dry slightly.
- While the hearts chill, melt the semi-sweet chocolate chips with the coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Place a cooling rack over a parchment-lined baking sheet. Arrange the strawberry hearts on the rack. Pour the melted chocolate generously over each heart slice, using a gentle tap or shake of the rack to help the chocolate settle evenly.
- Using a small offset spatula, carefully transfer each chocolate-coated heart to a separate parchment-lined baking sheet. Refrigerate until the chocolate is fully set, about 10–15 minutes.
- Melt the white chocolate chips in a microwave-safe bowl in 15–20 second intervals, stirring well between each, until smooth and drizzle-ready. Transfer to a piping bag or zip-top bag with the tip snipped. Drizzle lines over each chocolate shell. Refrigerate again briefly until the drizzle is set.
- Serve the same day, as the strawberries will begin to sweat if stored too long.
