Chocolate-Covered Strawberries are elegant yet easy! Juicy berries meet rich chocolate for a decadent treat. Add a chocolate drizzle for a fancy touch.

Image of the Chocolate Covered Strawberries

Are you hosting? Try this Chocolate-Covered Strawberry Dessert Bar.

Best Chocolate Covered Strawberries
Chocolate-Covered Strawberry Ingredients
How To Prep Strawberries For Dipping
How To Make Chocolate Covered Strawberries (Tips)
Decorating Chocolate Covered Strawberries
Common Issues
Making Chocolate Covered Strawberries Ahead?
Use Extra Strawberries In:
Chocolate Covered Strawberries Recipe

Best Chocolate Covered Strawberries

One of my favorite treats is a simple chocolate-covered strawberry. But store-bought ones? They’re almost always a letdown. The strawberries are often old, and the chocolate slides off as the fruit leaks.

So, I decided to make my own. After lots of testing (I’m not mad about it), I’ve found the best way to make them—fresh, delicious, and never disappointing!

Ingredient shot-- images of the dark and milk chocolate chips used in this treat

Chocolate-Covered Strawberry Ingredients

Strawberries: Use the freshest, firm, bright red berries. Skip any that are soft.
Melting Wafers or Baking Bars: Wafers and bars are easier to use and won’t clump like chocolate chips.
Oil: A little coconut or vegetable oil makes the chocolate smoother and easier to dip.

How To Prep Strawberries For Dipping

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

Process shots of the Chocolate-Covered Strawberries-- images of the chocolate chips being melted and then the strawberries being dipped in the chocolate

How To Make Chocolate Covered Strawberries (Tips)

Use sturdy bowls: Microwave chocolate in heat-safe bowls. Don’t use plastic.
Prevent burning: Heat in short 15-second bursts, stirring well each time. Chocolate keeps melting even after it’s out, so don’t overheat.
Keep chocolate smooth: When most of it melts, stir in a few solid pieces. This cools it down and helps it set properly for a shiny finish.
Hold by the Leaves: Holding the strawberry by the leaves keeps your hands clean and makes dipping easier.

Process shots-- images of the strawberries being dipped in chocolate and then the white chocolate being melted to drizzle on top

Decorating Chocolate Covered Strawberries

Salty and Sweet: Add a pinch of sea salt flakes.
Extra Toppings: Dip or sprinkle strawberries with Oreo crumbs, graham cracker crumbs, coconut flakes, nuts, toffee, or sprinkles.
Chocolate Drizzle: Drizzle melted white or dark chocolate for contrast. Pour into a plastic bag, cut the tip, and drizzle over strawberries.

Process shots of Chocolate-Covered Strawberries-- images of the white chocolate being drizzled on top

Common Issues

How To Help Chocolate Stick To Strawberries:

Use melting wafers or baking bars—chocolate chips won’t melt smoothly. Make sure strawberries are dry. Don’t add too much oil, or the chocolate may slide off.

How To Prevent Leaking:

Use fresh, dry strawberries. Avoid hot chocolate or quick temp changes—don’t refrigerate or freeze to harden. Let set in a cool, dry place and enjoy the same day.

Why Won’t Chocolate Stick?

Strawberries may be wet or bruised. Moisture makes chocolate clump and turn grainy.

Up-close overhead image of the Chocolate-Covered Strawberries

Storage

Making Chocolate Covered Strawberries Ahead?

They’re best the same day and last 8–10 hours in a cool, dry place before they start getting sticky or leaking.

If possible don’t refrigerate—moisture can make the chocolate crack. If you have to, store with a paper towel in the container.

Use Extra Strawberries In:

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

Save Pin Print

5 from 7 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

Setting Up Time: 1

Total Time: 1 20

Servings: strawberries

Equipment

Sheet pan lined

Ingredients

▢ 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

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

Like this? Leave a comment below!

14 Comments