Chocolate Covered Strawberries are the perfect fancy treat, and they are surprisingly easy to make with just two ingredients.
Chocolate-dipped strawberries have wrongly developed a reputation for being difficult, but the process is actually so simple. Here is exactly how to make homemade chocolate strawberries for Valentine's Day, Mother's Day, or just because.
I used to teach this technique as a bonus part of our cupcake decorating class in the bakery, and the students were always surprised by just how easy they are to make.
Jump to:
- Why Make These Chocolate Covered Strawberries
- Ingredients
- How To Make Chocolate Covered Strawberries
- Tips for The Best Chocolate Strawberries
- Troubleshooting
- Chocolate Strawberry Topping Ideas
- What To Do With Chocolate Covered Strawberries
- How To Store Chocolate Covered Strawberries
- FAQ
- More Edible Gifts
- Recipe
Why Make These Chocolate Covered Strawberries
- Super easy recipe with just two ingredients
- Learn to temper chocolate with a traditional or easy tempering method
- Homemade chocolate strawberries are so much better than store-bought (and a lot less expensive!)
Ingredients
You only need two ingredients to make homemade chocolate strawberries, but there are a few things to keep in mind when choosing them.
- Strawberries - Use fresh strawberries and look for firm, ripe berries that are mostly red all over. If they are white or green at the top they are likely, not ripe. I used large and medium strawberries, but small strawberries are fine too.
- Chocolate - The type of chocolate you use makes a big difference. Choose real, high-quality chocolate, not candy bars or chocolate chips, which contain stabilizers that prevent them from melting properly. Couverture callets are also a good option (this is what I used). I like using dark chocolate for chocolate strawberries, but white or milk chocolate is great too if you prefer a sweeter option.
See the recipe card for quantities.
Best Chocolate For Dipping Strawberries:
Use high-quality chocolate for coating strawberries. Candy bars and chocolate chips contain stabilizers that prevent them from melting properly. Instead, use real chocolate bars or couverture chocolate callets.
Check the ingredient list if you're unsure - good chocolate has a short ingredients list, includes a cocoa percentage, and uses cocoa butter as the main fat.
Milk, dark, or white chocolate all work, but I like to use dark chocolate as it gives the best balance against sweet strawberries.
You can also use candy melts for an easier option, but their flavor falls short - and in my opinion, what is the point of having chocolate-covered strawberries without the delicious chocolate?
How To Make Chocolate Covered Strawberries
A step-by-step guide for how to dip strawberries in chocolate might seem excessive, but I have a few little tips and tricks for what I have learned is the best way to make these, over the years.
Prepare Strawberries
Before you start, wash the strawberries and thoroughly dry them. Lay them out on a paper towel to air dry further. It is crucial that there is no moisture left on them, as this will stop the chocolate from sticking.
Line a baking sheet with parchment paper and chop the chocolate finely.
Melt Chocolate
Melt the chocolate using one of the methods below. I strongly recommend you temper the chocolate, I have instructions for traditional tempering, as well as an easy microwave tempering process that doesn't require a thermometer.
Dip Strawberries
Transfer the melted chocolate to a small bowl for easy dipping, then grab a strawberry, push the green leaves up, grip at the base of the leaves, and dip it into the chocolate, coating one side and then the other.
Shake It Off
Lift the strawberry out of the chocolate and gently shake it to let any excess chocolate drip back into the bowl. Lay it down on some parchment paper and repeat with all the strawberries.
Add Toppings
If you want to add toppings to your dipped berries, sprinkle them on right away before dipping the next one, as tempered chocolate will set really quickly.
Let Set
Leave the chocolate-covered strawberries to set at room temperature.
Do I have to temper chocolate for chocolate-covered strawberries?
Friends don't let friends make untempered chocolate-dipped strawberries!
While you can make them with just melted chocolate, please take my word for it that it is well worth the tiny bit of extra effort for shiny chocolate strawberries that snap when you bite into them.
See my post about how to temper chocolate for a step-by-step guide on traditional tempering and a quick and easy microwave tempering method.
Tips for The Best Chocolate Strawberries
- Dry strawberries completely before dipping or the chocolate won't stick.
- Make sure your strawberries are at room temperature before dipping for a smooth finish.
- Always temper your chocolate for a shiny, crisp finish.
- Use the green leaves as a kind of 'handle' to hold your strawberry firmly.
- Shake off excess chocolate so it doesn't pool underneath the strawberry.
- Sprinkle toppings on quickly, as tempered chocolate sets fast.
- Follow the storage instructions carefully to avoid ruining your chocolate strawberries.
Troubleshooting
- Chocolate isn't sticking to strawberries - If your chocolate isn't sticking to the strawberries properly, the strawberries likely weren't completely dry and the moisture is getting in the way.
- Chocolate isn't setting - If it has been more than 10 minutes and your chocolate is still wet, it's likely that the chocolate wasn't tempered properly. You can put the strawberries in the fridge to harden the chocolate, and they will still be delicious, but they won't be as shiny or crisp.
- Strawberries have a 'foot' of chocolate at the bottom - If you have a little pool of chocolate that hardens into a weird shape under your strawberries, you needed to shake off more excess chocolate.
Chocolate Strawberry Topping Ideas
Chocolate-covered strawberries are classy and elegant all on their own, but you can really jazz them up with whatever toppings you like. Try some of these topping ideas to make homemade gourmet strawberries.
- Sprinkles - Add fun or festive sprinkles to your chocolate strawberries to tailor them to any occasion.
- Chocolate Drizzle - For a classic look, melt some white chocolate in the microwave and drizzle it over your strawberries once the base chocolate has set. You can use a small piping bag or just drizzle with a spoon.
- Nuts - Finely chop some nuts and sprinkle them on top of the chocolate. I like to do mine with pistachios. Peanuts, pecans, or hazelnuts would work well too.
- Edible Glitter - Sprinkle a little edible glitter onto your chocolate-covered strawberries for a subtle sparkle.
- Colorful Strawberries - You can mix a little oil-based food coloring into white chocolate to dip the strawberries in any color you like.
- Dubai Chocolate Strawberries - You can layer strawberries with melted chocolate and a sweet and crunchy pistachio filling to make Dubai Chocolate Strawberries.
What To Do With Chocolate Covered Strawberries
- Edible Gifts - Chocolate strawberries are a thoughtful Valentine's Day dessert or Mother's Day gift. You can put them in a box or in a treat bag with a ribbon.
- Party Dessert - Lay them out on a platter to serve as a fancy party snack.
- Use in desserts - You can use your chocolate strawberries in other desserts, like my chocolate strawberry cupcakes or chocolate strawberry cake. They are also great on top of something like chocolate mousse to make it extra special.
- Lunch Snack - A perfect way to add fruit to packed lunches in an appealing chocolatey wrapper!
How To Store Chocolate Covered Strawberries
Chocolate-covered strawberries are best made the day you plan to serve them, as they don't store especially well. If you do need to make them ahead, line a baking sheet with paper towels and top with wax or parchment paper to absorb excess moisture and prevent sticking.
Arrange the strawberries in a single layer and cover loosely with plastic wrap or foil. Avoid airtight containers, as a lack of airflow can make the strawberries soft and mushy.
If serving the next day, store them at room temperature. For longer storage, refrigerate for up to 2-3 days, depending on how fresh the strawberries were to begin with.
FAQ
If you have a question about this recipe that isn't answered here, feel free to write it in the comment section and I will get back to you as soon as I can.
Real, high quality chocolate is best. Look for a cocoa percentage on the packaging and avoid chocolate chips or chocolate candy bars.
Dark chocolate provides a nice contrast with the sweetness of the strawberries, but you can also use milk or white chocolate.
While you don't HAVE to temper the chocolate, your chocolate-covered strawberries will look and taste much better if you do. Tempering is easier than you think and can be done with or without a thermometer.
Chocolate covered strawberries are actually best when not kept in the refrigerator because chilling them can cause them to get mushy. For best results, serve them same day or store at room temp for 24 hours.
Any longer than 24 hours and you should store them in the fridge.
No, when making chocolate covered strawberries it's actually best for the strawberries to be at room temperature so the chocolate coats evenly and smoothly.
You can make chocolate dipped strawberries in advance, although they are at their best when consumed the same day or next day.
You can make them up to 2-3 days in advance, depending on the freshness of the strawberries.
I don't recommend using chocolate chips to make chocolate covered strawberries as chocolate chips have extra ingredients in them to stop them from melting properly so they can hold their shape while baking.
This means that they also cannot be tempered the way real chocolate can, and won't give you the same smooth, glossy finish or satisfying snap.
Always look for real, high-quality chocolate if you are going to try to temper it for something like chocolate dipped strawberries.
More Edible Gifts
Looking for more inspiration for homemade sweet treats you can make to give to someone? Try these desserts:
Recipe
Chocolate Covered Strawberries Recipe
Ingredients
- 24 Large Strawberries
- 16 oz Dark Chocolate chopped (280g)
Equipment
- Candy Thermometer optional - for traditional tempering
Instructions
- Wash the strawberries and dry them thoroughly, then leave them lying on paper towels to air dry further. It is important that there is no moisture on the strawberries or the chocolate won't stick.24 Large Strawberries
- Create a double boiler by placing a heatproof bowl over a small saucepan with about an inch of simmering water.
- Add ⅔ of the chocolate to the bowl to melt. Stirring occasionally, use a candy thermometer to check when the chocolate reaches 113°F / 41°C, then remove from the heat.16 oz (280) Dark Chocolate
- Add the remaining ⅓ of the chocolate, a little at a time, stirring until it melts into the rest. Keep stirring until the temperature of the chocolate comes down to 82°F / 27°C.
- Put the bowl back over the warm saucepan to gently bring the chocolate back up to working temperature (88°F / 32°C).
- Drizzle a little chocolate onto some parchment paper to test if it is properly tempered (it should set within 1-2 minutes).
- Put ⅔ of the chocolate in a plastic bowl and microwave in 30-second increments, stirring in between, until the chocolate is about ¾ of the way melted (mostly melted but with a few chunks of chocolate through it).
- Stir the chocolate vigorously until it is completely melted, then add the remaining third of the chocolate a little at a time, stirring until completely melted each time.
- When the chocolate pieces are no longer easily melting, stop adding more. If you have a few chunks in there that won't melt, scoop them out, and don't reheat the chocolate, as this will undo the tempering.
- Drizzle a little chocolate onto some parchment paper to test if it is properly tempered (it should set within 1-2 minutes).
- Transfer your melted chocolate to a small bowl so you have a deeper well of chocolate to dip into.
- Pull the green stems of the strawberries upward so you have something to grip onto.
- One by one, pick up the strawberries by the stem and dip them into the melted chocolate. You may want to angle slightly one way, then the other, to make sure the whole strawberry is covered. Don't let go of the stem.
- Pull the strawberry out of the chocolate and gently shake it to get rid of any excess chocolate.
- Place the dipped strawberry down on a piece of parchment paper to set. If you want to add any toppings (such as sprinkles or chopped nuts), add them right away, as the chocolate will set quickly.
- Repeat until all the strawberries are done. Leave the strawberries to set at room temperature.
Lewis
beautiful and tasty thing to make!
Chris Radwanski
A simple delicious classic. I eat these by the handful, because, you know, strawberries are good for you right?!