Chocolate Covered Strawberries - sweet, juicy berries wrapped in a glossy shell of chocolate. This indulgent treat is often seen as a luxury, but they are surprisingly easy to make at home.
Imagine how thrilled your special someone would be if you gave them homemade chocolate-covered strawberries! Compare that with how incredibly simple and easy they are to make, and these elegant treats are a no-brainer.
I'm not sure why they developed a reputation for being difficult, but the process is so simple. There are a few pointers to keep in mind to help you make professional-looking strawberries, but once you've tried them for yourself, you'll be whipping up these elegant sweet treats for Valentine's Day, Mother's Day, and every other special occasion that calls for edible gifts!
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Why You'll Love This Recipe
- Super easy recipe with just two ingredients
- Customize them with drizzles, nuts, or sprinkles.
- Homemade chocolate strawberries are so much better than store-bought (and a lot less expensive!)
Ingredients
As there are only two simple ingredients in a chocolate strawberries recipe, so it's important to know how to pick 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 work just as well if you prefer a sweeter option.
See the recipe card for quantities.
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
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.
How to Temper Chocolate
The secret to perfect chocolate-covered strawberries is to temper the chocolate. Tempering is a process of heating the chocolate in a specific way to break down certain crystals in the chocolate, this gives an end result that is shiny, smooth, and has the satisfying 'crack' when you bite into it.
It might seem like a bit of a faff, but it's easier than you think, and I'm going to show you how to do it easily, even if you don't have a thermometer.
For more information including a video on both of these tempering options, check out my post on how to temper chocolate.
Do I have to temper chocolate for chocolate-covered strawberries?
Friends don't let friends make un-tempered chocolate-dipped strawberries!
There are plenty of sites out there that will tell you you don't need to worry about tempering, but please take my word for it that it is well worth the tiny bit of extra effort.
Traditional Chocolate Tempering
- Create a double boiler by placing a heatproof bowl over a small saucepan with about an inch of water simmering on low heat.
- 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.
- 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).
Easy Chocolate Tempering (No Thermometer)
- Put ⅔ of the chocolate in a plastic bowl and microwave in 30-second intervals, 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, 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).
What Kind of Chocolate to Use
Make sure you use high quality chocolate to dip your strawberries with. Candy bars and chocolate chips all contain additives and stabilizers that prevent them from melting properly. Use a bar of real chocolate or couverture chocolate callets.
If in doubt, check the ingredients on the packaging. Real chocolate will have few ingredients and will typically list a cocoa percentage. The main fat source should be cocoa butter.
You can use milk, dark or white chocolate, but I find dark to be the most delicious chocolate in contrast to the sweet strawberries.
Candy melts - while candy melts may be the easiest way to get pretty results without having to temper your chocolate, they really don't have the best flavor, and in my opinion, what is the point in having chocolate covered strawberries without the delicious chocolate?
Top Tips
- Follow the storage instructions carefully to avoid ruining your chocolate strawberries.
- Make sure your strawberries are at room temperature before dipping for a smooth finish.
- Dry strawberries completely before dipping or the chocolate won't stick.
- Use the green leaves as a kind of 'handle' to hold your strawberry firmly.
- Always temper your chocolate for a shiny, crisp finish.
- Shake off excess chocolate so it doesn't pool underneath the strawberry.
- Sprinkle toppings on quickly as tempered chocolate sets fast.
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 som 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.
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 wont' 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.
What to do with Chocolate Covered Strawberries
Edible Gifts - Chocolate strawberries are a thoughtful homemade gift, perfect for Valentine's Day, Mothers Day or birthdays. You can put them in a box or in a cellophane 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.
Lunch Snack - A perfect way to add fruit to packed lunches in an appealing chocolatey wrapper!
Equipment
- Heatproof bowl or Microwave-safe bowl
- Thermometer (for traditional tempering)
- Saucepan (for traditional tempering)
- Small bowl
Storage
Storing chocolate covered strawberries can be tricky. For absolute best results, try to make the chocolate strawberries on the day you need them.
That isn't always possible though, so if you need to make them in advance, line a baking sheet with paper towels, then place a layer of wax paper or parchment paper on top. The paper towels will help to absorb any excess condensation and moisture that gathers and the wax paper provides a nonstick base for the strawberries to sit on.
Then place chocolate-covered strawberries on the wax paper in a single layer and cover loosely with plastic wrap or aluminum foil. Don't put the strawberries in an airtight container as this will have no airflow and the strawberries may get a little mushy.
If you are using the strawberries the next day, it's best to leave them like this at room temperature. Any longer than that and you can store them in the refrigerator for 2-3 days (depending on how fresh the berries were).
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.
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
Equipment
Ingredients
- 24 Large Strawberries
- 16 oz Dark Chocolate chopped (280g)
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.
Melt the Chocolate (Traditional Tempering)
- 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.
- 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).
Melt the Chocolate (Easy Microwave Tempering)
- 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, 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).
Dip the Strawberries
- 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.
Notes
It really helps and I love hearing all your feedback!
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?!