Chocolate Covered Strawberries
How to make chocolate covered strawberries, from plain chocolate dipped strawberries to two-toned drizzled strawberries. With all the tips to make this easy gourmet dessert at home!
Chocolate covered strawberries are a classic dessert that’s especially popular for Valentine’s Day because they’re romantic. Romantic desserts always include chocolate, or something you’d share like my Skillet Brownie or Red Velvet Pizookie.
Purchasing chocolate covered strawberries online or from a grocery store can cost quite a bit for only a dozen or so.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
Homemade chocolate dipped strawberries are easier to make than you think. All you need is high quality chocolate and strawberries.
What is the best chocolate to melt?
I prefer to use Guittard chocolate chips for melting chocolate so I don’t have to chop up a chocolate baking bar. It works great for these chocolate covered strawberries, and I’ll tell you why.
Guittard chocolate chips are made with high quality ingredients (like baking bars) and use cocoa butter (not just palm oil) so the chocolate is smooth and creamy. The choice of milk chocolate or semi-sweet chocolate is up to your personal preference.
The ingredient of cocoa butter is especially important with the white chocolate that you use, if you want it for dipping or drizzling.
Use white chocolate that contains real cocoa butter and not just palm oil. Fats like palm oil and coconut oil are incompatible with the cocoa butter that’s in the milk/semi-sweet chocolate, so the two won’t bond together.
Cheaper/lower quality chocolate chip varieties may work out ok for these chocolate covered strawberries, but the melted chocolate will most likely harden with a streaked or swirled appearance due to the fact that there is little to no cocoa butter in them.
Other chocolate options would be to use melting wafers that are made specifically for candy making and dipping.
How long does it take to make chocolate covered strawberries?
Dipping chocolate covered strawberries yourself may seem messy and time consuming, but it’s really not that bad, and only takes about 20-30 minutes total.
Plus you get a lot more for your money. Two pounds of strawberries makes about 30-40 chocolate covered strawberries, depending on their size.
How to Make Chocolate Covered Strawberries:
- Wash and dry the strawberries thoroughly. Any water on the strawberries will prevent the chocolate from adhering properly. I rinse and then spin my strawberries in a salad spinner. Then dry them off with a towel. Don’t forget to dry the stem!
- Prepare toppings, if desired. Chocolate strawberries can be enjoyed simply as-is. Toppings like chopped nuts, toasted coconut, sprinkles, crushed Oreos, etc. make for fun flavors and textures. If using toppings, have them ready to go in separate bowls, for rolling.
- Prepare a pan for the dipped strawberries. Line a cookie sheet with parchment paper or a silicone baking mat to place the dipped strawberries on. Wax paper would also work. This allows for the pan to go in the fridge to harden the chocolate quickly, and for the chocolate covered strawberries to be removed easily once set.
- Melt the chocolate in a double boiler or in the microwave. More detailed instructions about melting chocolate are below.
- Dip the strawberries in the melted chocolate. Firmly hold a strawberry by the stem, then dip and twist the strawberry rotating the berry to cover all sides. Let excess chocolate fall back into the bowl, or gently scrape the bottom of the strawberry with the side of the bowl of chocolate.
- Coat in toppings. If using any. This is optional.
- Place the strawberries on the prepared baking sheet. Allow the chocolate covered strawberries to rest/chill until the chocolate has set.
- Drizzle with melted white chocolate. For a two-toned look you can drizzle the chocolate covered strawberries while wet or after the initial layer has set. Each look will be slightly different. Drizzle the chocolate by squeezing it from a zip-top bag with the corner cut off, or simply drizzle the chocolate with a fork or spoon. Chill in the refrigerator until set.
How to Melt Chocolate for Dipping:
The best way to melt chocolate is in a double boiler. This melts the chocolate evenly and helps prevent overheating or burning the chocolate.
If you don’t own a double boiler, you can make your own with a simple saucepan and heat-safe glass or metal bowl as shown in the photos.
How to melt chocolate with a double boiler:
- Fill a saucepan 1/4 full with water and bring the water to a light simmer. Place bowl into the pot and add the chocolate to the bowl. NOTE: Make sure the bowl fits tightly, so the steam doesn’t escape.
- It is important that the water does NOT touch the bottom of the bowl that will hold the chocolate. Make sure there are a few inches of space between the bottom of the bowl and the water. Adjust heat as needed. Do not allow the water to boil and bubble up.
- Add chocolate to the bowl and stir constantly, until melted and smooth.
- Remove from heat onto a towel or hot pad and use immediately.
Can you melt chocolate in the microwave?
Yes, you can melt chocolate and (high-quality) chocolate chips in the microwave.
- Place chocolate in a heatproof glass bowl or container and heat in the microwave at half power (50%) for 30-second intervals.
- Remove and stir each time before returning to the microwave and repeating. Each microwave is unique and affects the chocolate differently so monitor the chocolate closely.
- When only small lumps remain, remove and continue to stir until completely melted.
NOTE: If a thinner chocolate is desired, you may stir 1 teaspoon of coconut oil or shortening into the chocolate, until melted.
Tips and Important Information:
- Use room temperature strawberries. Remove strawberries from the fridge 15-30 minutes before using them. Dipping cold strawberries on warm melted chocolate can cause condensation to form between the two. Using room temperature strawberries keeps them from sweating too quickly. Firm, ripe strawberries, without bruises will provide the best results.
- Chocolate covered strawberries are best eaten the day they are made, and will keep at room temperature for as long as 10 hours, without a problem. Just leave them on the parchment-lined baking sheet, uncovered, in a cool, dry place, away from sunlight or heat.
- Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to two days, leaving them on the same baking sheet you placed them on after dipping. Never freeze chocolate covered strawberries. The berries will release too much moisture as they thaw and ruin the chocolate.
Chocolate Covered Strawberries
Ingredients
- 12 oz (340 g) Guittard Baking Chips, (semi-sweet or milk chocolate)
- 6 oz (170 g) Guittard White Baking Chips, (½ package)
- 2 lbs (908 g) fresh strawberries, room temperature
Instructions
- Wash and dry the strawberries thoroughly. Rinse the strawberries, drain the water, and dry them very well, including the stems. I prefer to use a salad spinner and then a kitchen towel to dry the strawberries individually.
- Prepare a pan for the dipped strawberries. Line a cookie sheet with parchment paper or a silicone baking mat to place the dipped strawberries on. Wax paper would also work.
- Melt the two chocolates in separate double boilers. Fill a saucepan 1/4 full with water and bring the water to a light simmer. Place a heatproof glass or metal bowl into the pot and add the chocolate to the bowl. Stir constantly, until melted and smooth. Remove from heat onto a towel or hot pad and use immediately. NOTE: Make sure the bowl fits tightly, so steam doesn’t escape, and do NOT let the water touch the bottom of the bowl.
- Dip the strawberries in the melted chocolate. Firmly hold a strawberry by the stem, then dip and twist the strawberry rotating the berry to cover all sides. Let excess chocolate fall back into the bowl, or gently scrape the bottom of the strawberry with the side of the bowl of chocolate. Place the dipped strawberry on the prepared baking sheet. Repeat process. Chill the strawberries in the refrigerator until the chocolate sets; about 15 minutes.
- To drizzle: For a two-toned look you can drizzle the chocolate covered strawberries while wet or after the initial layer has set. Each look will be slightly different. Drizzle the chocolate by squeezing it from a zip-top bag with the corner cut off, or simply drizzle the chocolate with a fork or spoon. Chill in the refrigerator until drizzle is set.
Notes
- To melt chocolate in the microwave:
- Place chocolate in a heatproof glass bowl or container and heat in the microwave at half power (50%) for 30-second intervals.
- Remove and stir each time before returning to the microwave and repeating. Each microwave is unique and affects the chocolate differently so monitor the chocolate closely.
- When only small lumps remain, remove and continue to stir until completely melted.
- To thin the chocolate: If thinner chocolate is desired, add 1 teaspoon of coconut oil or shortening to the chocolate and stir until melted.
- Toppings: Nuts, toasted coconut, sprinkles, crushed Oreos, etc. can be added to the chocolate covered strawberries immediately after being dipped. Have toppings ready in separate bowls.
- Chocolate covered strawberries are best eaten the day they are made, and will keep at room temperature for as long as 10 hours, without a problem. Just leave them on the parchment-lined baking sheet, uncovered, in a cool, dry place, away from sunlight or heat.
- Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to two days, leaving them on the same baking sheet you placed them on after dipping. Never freeze chocolate covered strawberries. The berries will release too much moisture as they thaw and ruin the chocolate.
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
