Learn How to Make Chocolate Covered Strawberries in just a few easy steps with 3 ingredients. Enjoy juicy strawberries covered in a crisp chocolate shell as a healthy dessert or sweet snack. They're sweet, decadent, and fun to make!
Chocolate dipped strawberries are our favorite chocolate dipped fruits. Not only are they delicious, but they are also healthy, gluten-free, and dairy-free. They make the perfect activity for a date night at home or gift for Valentine's Day or a birthday.
Customize them with your favorite sprinkles, chopped nuts, white chocolate, and more! If you are looking for other chocolate dipped fruits, check out our Chocolate Covered Banana Bites, Chocolate Covered Blueberries and Chocolate Covered Oranges.
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About Chocolate Dipped Strawberries
- Taste - Chocolate dipped strawberries are the perfect balance of sweet and rich chocolatey goodness.
- Texture - The strawberries are firm yet juicy while the chocolate provides a nice crunch.
- Effort - All you need to do is temper the chocolate, dip the strawberries, then wait for them to chill.
- Time - It takes about 5 minutes to melt and temper the chocolate, a few minutes to dip the strawberries, then about 20 minutes for them to chill.
Ingredients
- Strawberries - Strawberries are a deliciously sweet and juicy fruit. Use firm strawberries that are not too ripe or mushy. This will ensure the strawberries hold their shape and do not wet the chocolate.
- High-quality chocolate or baking chips - We prefer semi-sweet chocolate chips because they are the perfect balance of sweet and rich. But you can also use dark chocolate, milk chocolate or white chocolate.
- Coconut oil - Coconut oil adds a nice shine to the strawberries.
See recipe card for quantities.
Optional Toppings
- Matcha white chocolate - Matcha white chocolate strawberries are a unique twist on chocolate strawberries.
- Shredded coconut - Sprinkle shredded coconut on the strawberries for extra sweetness.
- Pink Chocolate - Pink chocolate strawberries are made with ruby chocolate. They have an extra fruity chocolate flavor.
- Sprinkles - Cover the strawberries in sprinkles for extra flare.
Instructions
- Wash and dry berries - Wash and dry the strawberries thoroughly, including the stems. The strawberries must be completely dry before dipping or the chocolate will not adhere to them.
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped strawberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. Then, gradually stir in the remaining â…“ chocolate in small amounts at a time. This will temper the chocolate and give the strawberries a nice shine. See double-boiler instructions if using. (Photo 1)
- Dip strawberries - Hold the strawberry by the stem and dip in the chocolate, turning the berry in the chocolate to thoroughly coat. Coat the berry with chocolate just until the stem and allow the excess chocolate to drip in the bowl. Place on the parchment paper on the baking sheet and finish dipping all the berries. (Photo 2 and 3)
- Note: If you use toppings, dip the berries in the desired topping and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick.
- Drizzle with another chocolate (optional) - If drizzling the berries with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.
- Chill strawberries - Place the strawberries in the refrigerator for 20 minutes to set the chocolate and chill. Enjoy within 2 days of making. (Photo 4)
Pro tip: Use firm strawberries that are not too ripe or mushy. This will ensure the strawberries hold their shape and do not wet the chocolate.
Storage
Chocolate covered strawberries are best enjoyed fresh but you can store leftover chocolate covered strawberries in the refrigerator in an air-tight container for up to 2 days. If you have 2 layers of chocolate covered strawberries in your container, place wax paper in between the layers so the strawberries don't stick to each other. You can also freeze them for up to 2 months.
Top Tips
- Always use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips because they melt well. Cheap chocolate chips will not melt as well because they have fillers.
- Chocolate and water do not go well together. Make sure your surface area and the strawberries are completely dry before dipping the berries or the chocolate will seize and not stick to the berries.
- If the melted dipping chocolate starts to harden, warm it in the microwave or place it on the broiler for a few seconds and stir to reuse.
- If using chopped chocolate, make sure the chocolate pieces are relatively the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
Recipe FAQs
Yes! While chocolate is not super healthy, the strawberries are packed with vitamins, fiber, and antioxidants. As far as desserts go, chocolate strawberries are a great healthy option.
All types of chocolate are delicious with strawberries. However, our favorite is semi-sweet or dark chocolate because the chocolate balances the sweetness of the strawberries perfectly. We also just love rich chocolate!
This is likely due to the strawberries being wet. The chocolate can't adhere and harden if the strawberries still have moisture on them.
Yes! You can dip them 1 day ahead of time and they will be great the following day.
Glass bowls are best because they stay hotter for a longer period of time. Plastic also retains moisture and can make the chocolate seize.
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How to Make Chocolate Covered Strawberries
Equipment
- 1 saucepan
Ingredients
- 1 cup high-quality chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
- 2 teaspoon coconut oil optional
- 1 lb fresh strawberries with stems
Optional Toppings
- chopped nuts optional
- shredded coconut optional
- melted white chocolate, ruby chocolate, or milk chocolate optional
- sprinkles optional
Instructions
- Wash and dry berries - Wash and dry the strawberries thoroughly, including the stems. The strawberries must be completely dry before dipping or the chocolate will not adhere to the surface.1 lb fresh strawberries with stems
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped strawberries. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. See double-boiler instructions if using.1 cup high-quality chocolate or baking chips, 2 teaspoon coconut oil
- Dip strawberries - Hold the strawberry by the stem and dip in the chocolate, turning the berry in the chocolate to thoroughly coat. Coat the berry with chocolate just until the stem and allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the berries are dipped. Note: If you use toppings, dip the berries in the desired topping and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.chopped nuts, shredded coconut, sprinkles
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the berries.melted white chocolate, ruby chocolate, or milk chocolate
- Chill strawberries - Place the strawberries in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 2 days of making.
Notes
- Use high quality chips like Ghirardelli, Guittard, or Trader Joe's baking chips because they melt well. Cheap chocolate chips have fillers and will not melt as well.
- Chocolate and water do not go together. Make sure your surface area and the berries are completely dry before dipping the berries or the chocolate will seize and not stick to the berries.
- If the dipping chocolate starts to harden, warm it in the microwave or place it on the broiler for a few seconds and stir to reuse.
- If you are using chopped chocolate, make sure the chocolate pieces are about the same size so they melt evenly.
- If you are using a glass bowl to double boil, it takes longer to cool and temper than a metal bowl. Only use glass in a microwave as metal is not microwave safe.
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.Â
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the â…” of the chocolate. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.Â
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.Â
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the strawberries a nice shine. At this point, the chocolate should be between 84°F and 89°F.
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