This is the best Chocolate Covered Strawberries recipe to show your loved ones how much you care. Juicy strawberries with a crisp chocolate coating are truly a match made in heaven. It takes just three simple ingredients to make a rich and decadent treat they’ll love. Quickly melt good quality white and dark chocolate, dip in fresh strawberries, and let them set- that’s it! A super easy recipe with very impressive results.
This recipe is also incredibly versatile! I outline the easy steps to make a combination of dark chocolate-covered strawberries, white chocolate strawberries, and a mix of the two. You can get creative with how you decorate the strawberries or make a variety of different designs and combinations- let your creativity run wild! If you’re looking for more strawberry dessert recipes, try my strawberry tart recipe, strawberry cupcakes, or chocolate strawberry cake.
What You Need to Make This Recipe
Strawberries – use fresh strawberries that are a dark red color and are fragrant and sweet smelling for the best flavor. If you can find strawberries with stems still on, even better! They’ll make a nice dipping handle. Be sure to wash and dry the berries completely before starting the recipe.
Dark Chocolate – dark chocolate perfectly compliments the sweetness of the strawberries, but you can also use your favorite type of chocolate like bittersweet chocolate, semi-sweet chocolate, or milk chocolate – or use a mix! Both chocolate bars and chocolate chips work in this recipe.
White Chocolate – adds a delicious creamy flavor that tastes divine paired with dark chocolate. Use a bar of white chocolate, white chocolate chips, or white candy melts.
How to Make Chocolate Covered Strawberries
1. Wash the strawberries in cold water, then carefully pat them dry with a paper towel or dish cloth. If using bars of chocolate, use a knife to chop the chocolate into chunks, keeping the dark chocolate and white chocolate separate.
2. Melt the chocolate in a double boiler on the stovetop over low heat. Or use a microwave to melt the chocolate in a small bowl in 30-second bursts at half power, stirring in between until it is all the way melted. Do this for both chocolates, melting in separate bowls.
3. Pour the melted chocolate into an 8-oz cup, shot glass, or small bowl.
4. Holding the strawberries by the leaves or stem, dip each strawberry in the dark chocolate until just below the stem. Swirl the strawberry in the glass to coat all sides then allow the excess chocolate to drip off. Place each strawberry on wax paper or parchment paper for the chocolate to set.
5. To make a chocolate-striped design for a contrasting color, pour the melted chocolate into a piping bag or a ziplock bag with one corner snipped on the end. Lightly squeeze the bag and slowly drizzle the chocolate back and forth across white or dark chocolate-dipped strawberries.
6. Continue dipping the strawberries in chocolate, setting each strawberry set on a prepared baking sheet to set. If decorating with sprinkles or other toppings, add them before the chocolate hardens. Chocolate strawberries are best enjoyed within a day of making them!
Pro Tips For Making This Recipe
- Dry the strawberries well. Chocolate and water don’t mix well! Make sure the strawberries are as dry as possible after you wash them before starting the chocolate-dipping process so the chocolate sticks. Also, the chocolate will bind best to room-temperature strawberries rather than cold strawberries.
- Use the right-sized vessel for dipping. The best thing to pour melted chocolate into for dipping the strawberries is an 8-ounce cup or shot glass. You can also use a small bowl but make sure it has sufficient depth. You want to be able to easily dunk the strawberries straight into the chocolate so they are submerged just up to the stem for a neat, even coating.
- Strategically place strawberries on the baking sheet. Be conscious of where you place each strawberry on the wax paper-covered baking sheet once they’ve been dipped so they don’t touch one another and get stuck together. Additionally, when you set each berry on the prepared baking sheet, lightly push it forward on the bottom of the sheet about ½ inch to prevent a chocolate puddle from forming underneath.
- Refrigerate the strawberries to help set the chocolate. Depending on the temperature of your kitchen, it may take the chocolate a while to set at room temperature. While you can leave the strawberries at room temperature for the chocolate to harden, you can also speed up the setting process by placing the baking sheet of dipped strawberries in the refrigerator for 10-15 until the chocolate hardens.
- Make the perfect gift box! Package up chocolate dipped strawberries by placing each one in a pretty paper cupcake liner and setting them in a tin or box. They go perfectly with cake pops and chocolate truffles if you want to make a sweet treat assortment!
Frequently Asked Questions
Store leftovers refrigerated in an airtight container with a paper towel at the bottom to absorb excess moisture. Place the strawberries in a single layer so there is space between each strawberry in the container. I recommend storing them in the fridge for up to 3 days for the best results.
If serving them within a few hours or on the same day, keep them at room temperature. Storing at room temperature prevents condensation from forming on the strawberries which can separate the chocolate coating when chilled. If chilled, let them sit at room temperature 30 minutes before you’re ready to serve. I don’t recommend freezing chocolate strawberries as they will lose their texture when thawed.
To make a tuxedo design, dip the strawberries into melted white chocolate first to fully coat. Let the chocolate set and harden, then dip the strawberries into melted dark chocolate at a 45-degree angle on both sides to form a “tuxedo jacket.” Use a piping bag with dark chocolate to add bow tie and button details.
Yes! You can add a personal twist to this dessert by adding additional toppings! After you dip the strawberries in your desired chocolate, sprinkle with or dip them in toppings of your choice before the chocolate sets. Try shredded coconut, crushed candied walnuts, candied pecans, colored sprinkles, or mini chocolate chips. Or make your own fun designs with the contrasting colored chocolate!
If you don’t have an actual double boiler, you can easily create your own! Fill a medium saucepan a fourth of the way with water and bring the water to a gentle boil. Then reduce to a simmer on the lowest heat possible and set a small or medium heat-proof glass bowl mixing bowl on top of the saucepan. Make sure the bowl sits snugly in the saucepan so there is no space around the edges, and the bottom of the bowl doesn’t touch the water in the saucepan. Add the chocolate to the bowl and continuously stir until it is melted. Remove the bowl from the heat and continue the recipe as outlined.
I recommend keeping the stem and leaves intact for several reasons. Leaving them on gives you a better grip to dip the strawberries into the melted chocolate and also makes a pretty presentation. Removing the tops of the strawberries can also cause the strawberries to lose tasty juices and shorten their freshness.
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Chocolate Covered Strawberries
Video
Equipment
- Glass bowl or double boiler
Ingredients
- 2 pounds strawberries fresh, stem attached
- 12 oz dark chocolate or bittersweet, semi-sweet, milk chocolate
- 10 oz white chocolate or white candy melts
Instructions
- Wash and carefully pat dry your strawberries.
- Melt your batches of chocolate chips into a double boiler. You can also use a microwave to melt the chocolate, 30 second bursts at half power, stirring in between.
- Dip each strawberry in chocolate. Place each strawberry on parchment paper to set.
- Add a contrasting color of chocolate to a piping bag, snip the tip off and pipe over the dipped part of the strawberry to create stripes.
Notes
- Dry the strawberries well. Chocolate and water don’t mix well! Make sure the strawberries are as dry as possible after you wash them before starting the chocolate-dipping process so the chocolate sticks. Also, the chocolate will bind best to room-temperature strawberries rather than cold strawberries.
- Use the right-sized vessel for dipping. The best thing to pour melted chocolate into for dipping the strawberries is an 8-ounce cup or shot glass. You can also use a small bowl but make sure it has sufficient depth. You want to be able to easily dunk the strawberries straight into the chocolate so they are submerged just up to the stem for a neat, even coating.
- Strategically place strawberries on the baking sheet. Be conscious of where you place each strawberry on the wax paper-covered baking sheet once they’ve been dipped so they don’t touch one another and get stuck together. Additionally, when you set each berry on the prepared baking sheet, lightly push it forward on the bottom of the sheet about ½ inch to prevent a chocolate puddle from forming underneath.
- Refrigerate the strawberries to help set the chocolate. Depending on the temperature of your kitchen, it may take the chocolate a while to set at room temperature. While you can leave the strawberries at room temperature for the chocolate to harden, you can also speed up the setting process by placing the baking sheet of dipped strawberries in the refrigerator for 10-15 until the chocolate hardens.
- Make the perfect gift box! Package up chocolate dipped strawberries by placing each one in a pretty paper cupcake liner and setting them in a tin or box. They go perfectly with cake pops and chocolate truffles if you want to make a sweet treat assortment!
