Chocolate Covered Strawberries

Chocolate Covered Strawberries look so elegant, but couldn’t be easier to make! These sweet treats are rich and chocolatey with a bright, sweet strawberry center. Decorate the strawberries with an extra chocolate drizzle for an even fancier-looking dessert.

Love chocolate-dipped desserts? Try our Chocolate- Covered Oreos, Chocolate-Covered Raspberries, or Oreo Balls next! Hosting? Try this Chocolate-Covered Strawberry Dessert Bar.

Homemade Chocolate-Covered Strawberries Are The Best!

Skip asking Siri to “find chocolate-covered strawberries near me,” because I guarantee, homemade chocolate-covered strawberries are always going to be tastier! Plus, they’re fairly easy to make, especially with all the tips we’re sharing today!

Why homemade? For one, you can pick the exact strawberries you use, meaning you’ll get fresher, riper berries. Another reason is you pick the type of chocolate(s) that go on your strawberries. And third — it’s fun! Decorating Chocolate-Covered Strawberries is such a great project and especially if you have some kiddos that want in on the process (mine love decorating their own!).

Not to mention, it’s far more economical — chocolate-covered strawberries delivery can be extremely costly and you’ll end up paying a premium for someone else to make ’em.

Chocolate-Covered Strawberry Ingredients

• Strawberries. Use the freshest, best strawberries you can find. Look for plump and firm berries that are red all over and avoid any berries with soft spots or discolorations.
• Melting wafers or high-quality baking bars. We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store.) Melting wafers are much easier to work with and won’t seize up like chocolate chips might.
• Oil. A little coconut or vegetable oil helps thin the chocolate to make dipping easier and for the chocolate to go on smoother.

How To Prepare Strawberries For Dipping In Chocolate

1. Start with ripe and fresh strawberries without any soft spots
2. Wash very gently in cool water and carefully dry with paper towels
3. Let stand at room temperature for about 30 minutes to ensure the strawberries are completely dry and the berries aren’t cold from being in the fridge.

How To Make Chocolate-Covered Strawberries

Once the strawberries are prepped, it’s time to melt the chocolate and dip. Below are our top chocolate melting tips.

• Microwave the chocolate in sturdy, heat-safe bowls instead of using plastic or melamine.
• To avoid scorched chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave. To avoid streaky Chocolate-Covered Strawberries, it’s important the chocolate never gets too hot!
• Manage the temperature of the chocolate: Once most of the chocolate in the bowl is melted, add in some unmelted chocolate. The heat from the melted chocolate will then melt this added chocolate while also lowering the heat of the chocolate all together. Why is this important? It helps to ensure the chocolate is stabilized–and it also gives it a smooth and glossy finish. (For more info, check out the “quick tip” below.)

How To Decorate Chocolate-Covered Strawberries

• Salty-sweet: Add a sprinkle of Maldon Sea Salt flakes.
• Topped with more sweets: Add Oreo® cookie crumbs, graham cracker crumbs, sweetened coconut flakes, coarsely chopped candied nuts, crushed toffee, sprinkles, etc.
  • Add any of these toppings to the strawberries immediately after dipping them. The chocolate needs to still be wet so the sprinkles or toppings will stick as they dry. Either dip in the topping or sprinkle the topping atop the wet chocolate.
• Add a chocolate drizzle: We love adding a contrasting flavor of chocolate to the dipped strawberries — white chocolate is especially pretty and tasty! Add melted chocolate to a plastic bag and snip off the tip to drizzle!

Chocolate Covered Strawberries FAQs

How do you get chocolate to stick to strawberries?

Use chocolate melting wafers or baking bars, not chocolate chips. Chocolate chips have stabilizers that prevent smooth melting and sticking. Ensure strawberries are completely dry; any moisture can prevent the chocolate from sticking. Avoid adding too much oil to the melted chocolate, as it can cause the chocolate to slide off.

Should strawberries be cold before dipping in chocolate?

No. Keeping the strawberries and melted chocolate at similar temperatures helps the chocolate stick better and look smoother.

How do you make chocolate-covered strawberries not leak?

Use fresh, firm strawberries and make sure they are completely dry before dipping. Avoid quick temperature changes; don’t use hot chocolate or refrigerate/freeze to harden. Let them sit at room temperature in a cool, dry place. Eat them the same day for the best results.

Use Leftover Strawberries In One Of These Recipes:

• Jamba Juice Strawberry Wild with vanilla frozen yogurt
• Strawberry Pretzel Salad with a sweet creamy center
• Strawberry Scones with Greek yogurt and fresh strawberries
• Nutella Crepes with fresh strawberries
• Strawberry Milkshake with only four ingredients

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5 from 8 votes

Chocolate Covered Strawberries

By Chelsea Lords

Chocolate Covered Strawberries are rich and chocolatey with a juicy strawberry center. They're classically elegant, and you can add an extra drizzle of chocolate for a cute touch!

Prep Time: 20 minutes minutes

Setting Up Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 24 strawberries

Equipment

• Sheet pan lined

Ingredients 

USMetric

 

1x2x3x

• ▢ 1-1/3 cups melting wafers see note 1
• ▢ 1 teaspoon coconut oil
• ▢ 2 pounds strawberries see note 2

Instructions 

• Wash strawberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure the strawberries are completely dry. Don't dip strawberries unless they are completely dry otherwise chocolate will become cloudy or won't stick to the berries.
• Line a large sheet pan with parchment paper, wax paper, or a silicone baking mat and set it aside. If using baking bars, coarsely chop the chocolate. Be patient when melting the chocolate and avoid rapid temperature changes. Do not microwave for too long or too many times; stir the chocolate frequently as it melts. Allow the coated raspberries to harden at room temperature instead of refrigerating or freezing them.
• Add all but 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl (see note 3). Add 1 teaspoon oil. Microwave for 15 seconds and then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once the chocolate is melted, add the reserved 2 tablespoons of chocolate and stir until it melts (see note 4). Be patient and resist the urge to microwave unless it isn't melting after stirring for a full minute.
• Once the chocolate is fully melted and smooth, hold a berry by the stem and dip it into the melted chocolate. Gently swirl to cover in the chocolate. Carefully slide the bottom of the strawberry against the edge of the bowl to remove any excess chocolate. Place the strawberry on the lined sheet pan. Repeat with remaining strawberries. If the melted chocolate is getting too hard to dip, heat it in the microwave for another 15 seconds and remix. You may need to add a 1/2 teaspoon or more of oil too.
• To drizzle chocolate on top, melt 2 ounces of white chocolate with 1/2 teaspoon of oil. Transfer the melted chocolate to a small plastic bag, seal it without air, and cut off a tiny tip. Drizzle over the strawberries. For a raised drizzle, wait until the chocolate has hardened; for a melted effect, drizzle right after coating the strawberries. You can also sprinkle on toppings like sprinkles or crushed Oreos before the chocolate sets. Let the strawberries cool at room temperature.

Recipe Notes

Note 1: Chocolate chips contain stabilizers that prevent them from melting smooth. For the best results, use high-quality baking bars like Baker's, Lindt, or Ghirardelli, or look for melting wafers, which are often easier to work with. You can choose any type of chocolate you prefer—milk, semi-sweet, dark, or white.

Note 2: Choose the freshest strawberries you can find! Look for bright red, firm, and plump berries with no soft spots. A 2-pound container is ideal, giving you enough strawberries to sort through in case some aren't perfect. You'll typically coat about 25 to 30 strawberries, but you might have a few extra depending on their size and how much chocolate you use.

Note 3: To prevent scorching the chocolate, melt it in very short bursts and stir frequently. The goal is to keep the chocolate warm enough to melt gradually, but not hot; it should reach a smooth, room temperature consistency.

Note 4: Melting chocolate slowly while stirring frequently helps it cool and harden before the cocoa butter rises to the surface, preventing streaks. Adding unmelted chocolate towards the end cools the mixture, encouraging it to set for a smooth, firm finish. This process stabilizes the chocolate, giving it a glossy appearance and ensuring it won't easily melt on your fingers.

Storage: Chocolate Covered Strawberries are best eaten the same day they're made. They last about 8–10 hours in a cool, dry place before they break down and start to leak and become sticky. We don't recommend refrigerating the raspberries; it will create condensation on the outside of the chocolate and cause it to break apart when you bite into them.

Nutrition

Serving: 1serving | Calories: 61kcal | Carbohydrates: 9g | Protein: 0.9g | Fat: 3g | Sodium: 0.4mg | Fiber: 1.4g | Sugar: 7.2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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