This is a FULL GUIDE for how to make chocolate covered strawberries, along with tips and different flavor variations!
Maybe it’s the simplicity. Maybe it’s the contrast of fresh, tart strawberries with rich chocolate. Or maybe it’s just the chocolate! But chocolate covered strawberries are such a delicious treat!
Chocolate covered strawberries are also maybe the easiest dessert around! They’re great for a light, refreshing sweet after a special meal or even just a quick snack for kids, teens, and adults alike.
I really can’t stress enough how easy it is to make chocolate covered strawberries. But as always, there are some things to look out for to make sure your strawberries turn out as beautiful and delicious as possible!
Tips for perfect chocolate covered strawberries:
• Be prepared: Line your baking sheet with parchment paper, prep your strawberries, and then melt your chocolate for smooth, seamless, and easy dipping! Speaking of prepping strawberries…
• Dry the strawberries: After washing your strawberries, make sure to pat them dry -VEEERRRRY DRY- with a paper towel. I even like to leave mine on a paper towel to air dry for a few minutes afterwards for added insurance. Water on your strawberries won’t mesh with the chocolate. Your chocolate will end up sliding off the strawberries, and it can even cause your chocolate to seize and become clumpy and grainy. Soooo, DRY YOUR BERRIES!
• Use good quality chocolate: There are only 3 ingredients to this recipe, and if you ask me, the chocolate is the star of it all! Its so important to use a good quality chocolate that melts smoothly (for look and texture!) but (more importantly) tastes amazing! So when it comes to the best chocolate for chocolate covered strawberries, I do recommend splurging a bit and cracking out the good stuff!
“Baker’s” or “couverture” chocolate is the best chocolate to use for chocolate covered strawberries. I’d avoid making chocolate covered strawberries with chocolate chips just because chips don’t melt as smoothly (unless they’re couverture chocolate chips)!
• Add oil to the chocolate: You can make this recipe with just strawberries and chocolate (and it’s still delicious). But if you want a nicer look to the chocolate outside, add oil! The oil yields a smoother and shinier chocolate crust!
• Don’t make them too, too far ahead: As the strawberries sit, they have a tendency to release moisture and soften, which can cause them to get mushy. So ideally, you would serve these the same day that they’re made! More details on storage below.
• Use a skewer for easier dipping: By far my FAVORITE tip! Dipping strawberries in chocolate can be a bit messy and frustrating. I don’t know about you all, but I’ve lost count of how many times the leaves have broken off my strawberries while I hold them to dip! Not to mention I get chocolate covered fingers every time as well (not the worst thing in the world though).
SO. To make dipping easier, take a wooden skewer and insert it into the top of the strawberries (right where the leaves are). Use that to hold the strawberries while you dip them! It’s easier, quicker, more precise, and cleaner than using your hands or any other utensil.
• Chill in the fridge: To set the chocolate quickly and firmly, pop the chocolate dipped strawberries in the fridge for 15 to 20 minutes, or until the chocolate is set.
How to make chocolate covered strawberries:
This isn’t just about how to make plain chocolate covered strawberries. This is about how to make perfect chocolate covered strawberries!
1. Prep. Line a large baking sheet with parchment paper and set aside. Pat your strawberries to dry them as much as possible, and set aside.
2. Melt chocolate. In your microwave or over a bain-marie (double broiler). Instructions for both methods included below.
3. Add oil to the chocolate after melting and mix.
4. Dip strawberries in chocolate! Transfer to the parchment lined baking sheet.
5. Chill in the fridge to set the chocolate.
6. Drizzle chocolate covered strawberries with white chocolate. (optional)
How long can chocolate covered strawberries last:
Chocolate covered strawberries tend to get softer as they sit. So ideally, you would make and enjoy them within 48 hours!
That being said, if you used firmer and less ripe strawberries, they may last you several days. But they’re most enjoyable when they’re fresh.
When it comes to where to store chocolate covered strawberries, it’s best to store them at room temperature if you plan on serving them the same day. Otherwise, keep in the fridge until ready to enjoy. The fridge can cause extra moisture and condensation, which is why it’s best to avoid it as much as possible.
For a full guide on how to store chocolate covered strawberries, my favorite is on berries.com!
Chocolate covered strawberries ideas:
There are a lot of different variations for chocolate covered strawberries!
The easiest is to switch the type of chocolate you use! I love semi-sweet chocolate, but you can also make milk, dark, or white chocolate covered strawberries.
You can also add different flavorings to the melted chocolate before dipping your strawberries! Citrus zest, extracts (like peppermint, almond, and coconut), spices (like cinnamon, nutmeg, and all-spice) are some options!
After dipping them in chocolate, you can then roll them in optional toppings. Some ideas include coconut (raw or toasted), nuts (raw or toasted), chocolate shavings, mini chocolate chips, sprinkles, and crushed cookies.
If you liked these chocolate covered strawberries, check out some of these similar recipes!
Chocolate Covered Strawberries Recipe
- 12 medium strawberries, washed
- 4 ounces semi-sweet Baker's or couverture chocolate, chopped (or your choice of chocolate)
- 1 tablespoon neutral flavored oil, vegetable, peanut, canola, etc.
- 1 ounce white chocolate (optional)
- Line a large baking sheet with parchment paper, and set aside. Lay your strawberries on a paper towel, and pat very well to dry! Set aside as well.
- Place chopped chocolate in a heat/microwave safe bowl. Melt in your microwave or over a bain-marie.For the microwave, heat the chocolate on high for 30 seconds. Take the bowl out of the microwave, and stir to ensure even melting. If the chocolate hasn't melted fully yet, heat in 10 second bursts, pausing after each burst to stir, until fully melted.For the bain-marie, fill a pot with 1 inch of water, and heat on your stovetop until it's just barely simmering. Place your bowl of chocolate over the pot (making sure the bottom doesn't touch the water!) Heat, stirring occasionally, until fully melted.
- Add your oil to the melted chocolate, and stir to combine. Dip your strawberries in the melted chocolate. I find the easiest way to do this is by poking a skewer into the top of the strawberry (where the leaves are) and using it to dip! Dip about 3/4 of the strawberry, leaving the top leaves exposed.
- Transfer the dipped strawberry to your parchment lined baking sheet and remove the skewer (if using). Repeat until all the strawberries are used up. Chill the strawberries for 20 minutes in the fridge, or until the chocolate is set.
- (Optional) Melt some white chocolate, and transfer to a small plastic bag. Cut a very small hole off the tip of the bag, and drizzle chocolate on top of the strawberries.