These white chocolate matcha-covered strawberries are the perfect romantic treat and they're SO easy to make with only 3 ingredients! They're a unique twist on classic chocolate-covered strawberries for matcha lovers.
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These matcha-covered strawberries make lovely Valentine's Day treats for your loved ones or for yourself! They're a delicious matcha green tea twist on classic chocolate-covered strawberries.
These bite-sized treats are not only stunning, but they also pack a punch of flavor. The juiciness of fresh strawberries pairs perfectly with the earthy taste of matcha. Using white chocolate adds a milky and creamy flavour. If you're a matcha green tea lover, you'll love these matcha chocolate-dipped strawberries.
Why you'll love this recipe
- It's so easy to make! You only need 3 ingredients and less than 30 minutes to make these matcha chocolate-covered strawberries.
- They make great gifts for Valentine's Day or for any occasion.
- You can add any toppings you'd like.
- They taste amazing with sweetness from the matcha white chocolate and slight tartness from the strawberries.
Ingredients
- White chocolate - Roughly chop the chocolate into smaller pieces so that it melts faster and evenly.
- Matcha powder - Use a high quality ceremonial grade matcha powder with a vibrant green colour.
- Strawberries - Rinse your fresh strawberries and pat them completely dry with a paper towel before using them.
How to make matcha-covered strawberries
Prep - Line a baking sheet or cutting board with parchment paper and set aside.
Melt the white chocolate - You can melt white chocolate in a few different ways, depending on your preference. The key is to use low heat or short bursts of heat and melt it slowly and gradually to prevent it from seizing or burning.
- Induction stovetop: In a small pan, heat white chocolate on very low heat until completely melted.
- Microwave: Use a microwave-safe bowl and microwave the white chocolate in 15-20 second intervals, stirring in between each interval until it's completely melted.
- Double boiler: Fill a pot with 1" of water and bring it to a boil. Place the white chocolate in a heat-safe bowl that fits in the pot without touching the water. Turn off the heat and place the bowl on top of the pot. Stir the chocolate occasionally until completely melted.
Mix in matcha - Add the matcha powder to the melted white chocolate and stir until thoroughly mixed.
Dip strawberries - Grasp a strawberry by the leaves and dip it into the matcha chocolate until almost completely submerged. Lift it out and shake any excess chocolate off. Place the strawberry on your parchment-lined board. Repeat with the rest of the strawberries.
Drizzle with chocolate - Transfer the leftover chocolate to a piping bag and snip the tip off. Drizzle the strawberries with the chocolate in a side-to-side motion.
Let chocolate harden - Let the chocolate harden completely at room temperature before peeling them off the parchment paper.
Storage
These matcha-covered strawberries are best served on the same day they are made. Keep them covered in a cool place at room temperature for up to 1 day until you're ready to serve or gift them.
Leftovers can be stored in the fridge for up to 2 days. Keep in mind that once you refrigerate chocolate-covered strawberries, they will collect moisture and condensation. The chocolate will become white and chalky with a layer of moisture underneath.
This doesn't affect the taste of the matcha chocolate-covered strawberries but it does change the experience so don't store them in the fridge until after you've gifted them or served them.
Freezing
I don't recommend freezing chocolate-covered strawberries because the strawberries will become mushy once they're thawed.
Tips & tricks
Melt your white chocolate slowly on low heat. White chocolate has a tendency to seize (becomes a stiff and dry clumpy mess) or burn easily when heated too fast or too hot. Be sure to always use low heat on a stovetop or short bursts of heat in the microwave. If in doubt, melt your chocolate in a double boiler. This is the best way to ensure the chocolate doesn't get too hot.
Dry your strawberries completely before dipping them in chocolate. Any water that gets into melted chocolate can also cause it to seize - even just one drop! Be sure to dry your strawberries thoroughly with a paper towel and let them air dry further before dipping them.
Use different toppings. Instead of a simple chocolate drizzle, you could dip your chocolate-coated strawberries in nuts, sprinkles, or shredded coconut before the chocolate sets.
Frequently asked questions
No, don't refrigerate your chocolate-covered strawberries right away. The chocolate will "sweat" and they'll become watery from the condensation. You can leave them in a cool place at room temperature for 1 day. But if you want to keep them for longer than 1 day, you'll have to refrigerate them.
Make sure your strawberries are completely dry before dipping them in chocolate. Don't thin out your chocolate with oils or cream otherwise, the chocolate will just drip off the strawberries and won't harden completely.
Strawberries should be at room temperature before dipping them in chocolate to prevent condensation on the surface of the strawberries. Avoid any water or moisture when working with melted chocolate.
Chocolate sweats when it's exposed to sudden changes in temperature. This is unavoidable if you store your chocolate-covered strawberries in the fridge but you can minimize it by placing a few layers of paper towel down underneath the strawberries and loosely covering the tray or plate with plastic wrap to increase airflow.
More matcha recipes to try
- Strawberry Matcha Latte
- Matcha Strawberry Cake
- Matcha Mille Crepe Cake
- Matcha Mochi Cookies
- Matcha White Chocolate Cookies
- Matcha Tiramisu
- Mango Matcha Latte
Recipe
Matcha-Covered Strawberries
Ingredients
- 300 g white chocolate, roughly chopped
- 1 teaspoon matcha powder, ceremonial grade
- 14 fresh strawberries, rinsed and pat dry completely
Instructions
- Line a baking sheet or cutting board with parchment paper and set aside.
- Melt the white chocolate.Induction stovetop: In a small pan, heat white chocolate on very low heat until completely melted. Microwave: Use a microwave-safe bowl and microwave the white chocolate in 15-20 second intervals, stirring in between each interval until it's completely melted.Double boiler: Fill a pot with 1" of water and bring it to a boil. Place the white chocolate in a heat-safe bowl that fits in the pot without touching the water. Turn off the heat and place the bowl on top of the pot. Stir the chocolate occasionally until completely melted.
- Add the matcha powder to the melted white chocolate and stir until thoroughly mixed.
- Grasp a strawberry by the leaves and dip it into the matcha chocolate until almost completely submerged. Lift it out and shake any excess chocolate off. Place the strawberry on your parchment-lined board. Repeat with the rest of the strawberries.
- Transfer the leftover chocolate to a piping bag and snip the tip off. Drizzle the strawberries with the chocolate in a side-to-side motion.
- Let the chocolate harden completely at room temperature before peeling them off the parchment paper.
Lois
This was such a delicious treat to make! The combination of sweet and juicy strawberries with the slightly bitter and earthy flavor of matcha was a perfect balance for those looking for a not so sweet dessert.