This year for Valentine’s Day, I made a lot of treats, but I think these chocolate covered strawberry hearts are my favorite. You get the delicious chocolate coating, the yummy candy sprinkles (or nuts, if you prefer), but it’s all surrounding a big juicy fresh strawberry! It just feels healthy. And what looks prettier on a Valentine’s party platter than big chocolate hearts?
I have made chocolate dipped strawberries for years. Then I came across an elaborate recipe online. The strawberries were cut in half and held together with toothpicks, making a giant heart from each whole strawberry. After cutting up just two strawberries, I decided that was a big “no.” There had to be an easier way.
For my recipe, you simply cut the strawberry in half lengthwise. Cut each strawberry so that the widest part of the strawberry is facing you, for the widest hearts possible. Then cut a divot in the top center of each strawberry half. Voila! Heart achieved. You don’t even need to worry about smoothing out any rough edges or corners made from cutting the divot, the chocolate coating will smooth right over everything. Quick and easy and so fun to make! Keep your favorite sprinkles, or a cup of crushed nuts, nearby for sprinkling on each heart.
Don’t worry about the chocolate falling perfectly around the hearts as you coat them. Once the strawberry hearts have hardened, use a sharp knife to carefully cut away any extra chocolate around the base of the heart or in the divot area on the top of the heart. Running your knife under hot water, then drying it thoroughly before cutting will help. Once your hearts are “cleaned up,” you will love how they look!
If you are looking for Valentine’s Day treats, you might also like these Chocolate Almond Walnut Clusters or this Fresh Strawberry Sauce.
This recipe can be doubled or tripled – create as many chocolate strawberry hearts as your heart desires!
Chocolate Covered Strawberry Hearts
This easy dessert is also very pretty (and delicious!) for Valentine's Day, birthdays, or any special occasions.
Line a baking sheet, cutting board, or your counter with a piece of wax paper large enough to hold 12 half strawberries.
In a small bowl, melt the chocolate chips in the microwave, 30 seconds at a time, stirring between each time, until completely melted.
Remove the leaves from all of the strawberries. Cut the strawberries in half lengthwise, making sure to use the widest part of the strawberry.
In the top center of each strawberry, cut a v-shaped divot to perfect the natural heart shape of the strawberry. Don't worry about the tops being perfectly smooth - the chocolate will hide imperfections.
Using a paper towel, blot and dry the bottom of each strawberry, then dip the bottom only into the melted chocolate, smoothing the chocolate around with your finger for good coverage. Place immediately onto the wax paper.
Once you have coated all the backs, leaving the strawberries in place on the wax paper, use a small spoon to smooth or "brush" the melted chocolate over the top and sides of each strawberry half. Stop after coating one or two halves and add sprinkles or chopped nuts to the top for decoration before the chocolate has time to begin hardening.
After all of the strawberries have been coated and decorated, let sit for 30 minutes to harden. After the chocolate hardens, use a sharp, warm, dry knife to clean up the edges of each heart, then carefully move each heart to a plate or platter that fits into your freezer.
Place the platter of finished hearts into the freezer for 5 minutes for a final hardening. Transfer to the refrigerator until ready to serve. Any leftover hearts can also be kept in the fridge for up to two days.
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