Tessa’s Recipe Rundown
TASTE: You can’t go wrong with the heavenly flavor combination of fresh strawberries and chocolate!
TEXTURE: The chocolate is thick and rich, shattering when you bite into it, giving way to a tender, sweet berry underneath.
EASE: Super easy!
PROS: Romantic, simple, and totally customizable. Can be served by themselves or as a special garnish on cakes, cupcakes, cheesecakes, you name it.
CONS: None.
WOULD I MAKE THIS AGAIN? Absolutely.
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Homemade Chocolate-Covered Strawberries are a classic Valentine’s Day treat. They’re special, beautiful, and gourmet … and they’re secretly SO easy to make!
I adore chocolate-covered strawberries. That blissful combination of chocolate and fresh strawberries is truly a match made in heaven.
Chocolate-covered strawberries are the epitome of romantic desserts; however, there’s no need to spend a fortune at a fancy chocolate shop. They’re actually crazy simple to make at home!
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Perfect for Valentine’s Day, anniversaries, birthdays, bridal showers, or just a night at home, these sweet treats come together in no time. Plus, they’re very customizable and fun to decorate.
Check out all my best tricks and decorating tips below for the most beautiful chocolate-covered strawberries ever.
Sprinkle of Science
How to Make Chocolate-Covered Strawberries
Wash and Thoroughly Dry the Strawberries First
Always wash your strawberries first, then be sure to thoroughly dry every berry, including the leaves. I like to do this in advance and allow the strawberries to sit on some paper towels for at least an hour, allowing them to fully air dry. Dipping a damp strawberry will not only ruin your melted chocolate but it won’t stick properly to the strawberry.
How to Pick the Best Strawberries for Dipping in Chocolate
Select bright red strawberries with vibrant green leaves. Avoid berries with dark green leaves (overripe) or white tops (not as sweet or juicy). When in season, I prefer to shop at my local farmer’s market for strawberries because I find them much more ripe and sweet than the grocery store selection.
Should I Use Tempered Chocolate for Dipping Strawberries?
- This is the most professional and durable choice (the chocolate will stay solid at room temperature) but it’s more time-consuming and technically advanced.
- Instead, we are adding a little coconut oil (or shortening – either is fine) as a “hack.” These types of oil are saturated fats and therefore solid at room temperature, which help to solidify the chocolate coating without tempering.
- With this method, they’ll still need to be stored in the fridge until shortly before serving, so if you wish to keep them at room temperature a little longer, I recommend omitting the oil and tempering your chocolate.
- If you’d like to learn how to make dipped strawberries that will stay solid at room temperature, learn how to temper chocolate here.
What Kind of Chocolate to Use For Chocolate-Covered Strawberries?
- I like to use semisweet chocolate because I find it has the perfect balance of sweetness for the strawberries.
- Milk chocolate and white chocolate are a little too sweet for my preference, and they’re more challenging to work with when coating. However, if that’s your preference, then go for it!
- You can use bittersweet or dark chocolate if you prefer.
- My favorite chocolate for making chocolate-covered strawberries is Ghirardelli semi-sweet baking chocolate or Guittard organic semisweet chocolate baking wafers.
- Learn more about Chocolate in Baking here.
Can I Use Chocolate Chips for Dipping Strawberries?
I don’t recommend it. Chocolate chips contain ingredients to help them maintain their chip shape, so they won’t melt as smoothly. Use a bar of baking chocolate and chop it up for best results. High-quality baking wafers will also work well.
Can I Use Candy Melts for Chocolate-Covered Strawberries?
Chocolate candy melts aren’t technically chocolate and don’t taste great. My method of using high-quality chocolate plus a little coconut oil/vegetable shortening eliminates the need for candy melts and tastes SO much better.
Tips for How to Dip Strawberries in Chocolate
- Start with completely dry berries at room temperature. Chocolate won’t adhere properly to damp strawberries, and the chocolate can seize and become grainy.
- Once your chocolate is melted, transfer it to a small yet tall bowl, measuring cup, or glass. The further you can dip your strawberries inside without having to rotate the berry, the more evenly they’ll be coated and the faster the process will go.
- Insert a toothpick into the strawberry’s stem, pushing the leaves upward. Hold this part as you dip the berry.
- Dip into the semisweet chocolate, coating completely, and gently tap the toothpick to remove excess chocolate. You can also gently scrape the excess chocolate on the edge of the bowl.
- If you wish to drizzle something onto your coated berry to decorate, allow the chocolate to solidify before drizzling.
- Alternatively, if you wish to coat the strawberries in crushed cookies/nuts/sprinkles, roll them right after dipping, so the coating adheres.
- Place the strawberry on a parchment-lined baking sheet, sliding forward slightly to prevent the chocolate from pooling.
- If your melted chocolate begins to harden, simply pop it in the microwave for a short burst, stir, and continue dipping.
What Bowl Should I Use for Dipping the Strawberries in the Chocolate?
You can use a small bowl, a cup, or a measuring cup to dip your strawberries. The further you can dip your strawberries without having to rotate the berry, the more evenly they’ll be coated. A tall, deep glass bowl like this will work; just be sure it’s not too wide. This silicone measuring cup is a great option as it’s tall and narrow. Alternatively, a 2-cup Pyrex glass measuring cup works well for the same reason.
How to Decorate Chocolate-Covered Strawberries
Here are some of my favorite options for drizzling and decorating chocolate-covered strawberries:
- Melted peanut butter
- Melted white or milk chocolate
- Finely chopped nuts (pecans, pistachios, peanuts, etc.)
- Crushed graham crackers
- Oreo cookie crumbs
- Shredded coconut
- Mini chocolate chips
- Crushed cereal
- Sprinkles
How to Store Chocolate-Covered Strawberries
Store uncovered in the refrigerator. Don’t keep the chocolate-covered strawberries inside an airtight container, as this can cause condensation. The length of time they’ll keep will depend on the freshness of the berries, but I don’t recommend keeping them longer than a couple of days. The berries will start to weep more the longer they are kept.
Can Chocolate-Covered Strawberries Be Frozen?
No, unfortunately, the strawberries will get watery and mushy in the freezer.
More Chocolate Recipes You’ll Love:
Check out my FULL list of Valentine’s Day desserts here.
Chocolate-Covered Strawberries
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Ingredients
- 1 pound (454 grams) strawberries, washed and dried thoroughly
- 6 ounces (170 grams) semisweet chocolate, chopped
- 1 teaspoon (5 milliliters) coconut oil or vegetable shortening, divided
- 3 ounces (85 grams) white (and/or milk chocolate), for drizzling, chopped, optional
- Mini chocolate chips, chopped nuts, or sprinkles for coating, optional
Instructions
- Line a rimmed baking sheet pan with parchment paper or a silicone baking mat.
- Place the semisweet chocolate and 3/4 teaspoon coconut oil in a small, deep microwave-safe bowl (a 2-cup measuring cup works well here). Microwave in 30-second bursts, stirring between each burst, until just melted. Be careful not to overheat.
- Insert a toothpick into the strawberry’s stem, pushing the leaves upward, and dip into the semisweet chocolate, coating completely. Tapping the toothpick, let the excess chocolate fall back into the bowl. If desired, dip into a shallow bowl of chocolate chips, nuts, or sprinkles. Set the strawberry on the parchment, sliding forward slightly, and continue with the remaining strawberries. If the chocolate becomes too cool and firm at any point, simply reheat briefly in the microwave.
- If a drizzle topping is desired, place the white chocolate and 1/4 teaspoon coconut oil in a microwave-safe bowl. Microwave for 30 seconds, stir, then 15-second increments, stirring between each burst, until just melted. Be careful not to overheat.
- Remove the white chocolate to a piping bag or ziptop bag and snip a very small hole in one corner. With the toothpick still inserted, lift the strawberry up and drizzle the white chocolate over the strawberry, placing back on the parchment when finished. This will result in a cleaner, prettier drizzle. Drizzling directly on the baking sheet is doable but may result in a messier appearance. Repeat until all strawberries are decorated.
- Let the strawberries set before serving, about 30 minutes at room temperature or 15 minutes in the fridge. Remove toothpicks before serving.
This post was originally published in 2015 and has been updated with recipe improvements and new photos. Photos by Joanie Simon.
thx for this my kid loves this : )
Not a comment, a question: will we be able to taste the coconut oil? I have a very coconut averse family but they love chocolate covered strawberries and coconut oil sounds better than “shortening” which some other recipes recommend…thanks!
Great question! You’ll want to purchase refined coconut oil, which doesn’t taste or smell like coconut. It goes through a steaming process that actually filters the flavor and scent out. I hope that helps! Let us know what your family thinks when you give our recipe a try 🙂
I made these chocolate-covered strawberries for my grandkids, and they absolutely loved them! I used dark chocolate instead of milk chocolate for a richer taste. Super easy and fun to make together! Will definitely make these again for Valentine’s Day!
Perfect! This recipe is so easy to follow and my chocolate covered strawberries turned out perfectly. Love the tip about the toothpick! Thank you for sharing!
Amazing!
I am making these for my 10 month anniversary with my boyfriend. Give me luck! They look delicious.
I’m attempting to make these tonight for the boyfriend! Wish me luck!
I just tried these and the mini chocolate chips fell right off after I rolled the dunked berries. Also the white chocolate drizzle turned out horrid lookinh-nothing like yours. I think the white chocolate cooled too fast & I snipped to big a hole?
Wow these come out beautiful and are easy to do. Thanks so much!