Chocolate Covered Strawberries
Despite being one of the easiest and cheapest desserts to make, chocolate covered strawberries are one of those fancy, bite-size desserts that everyone loves. They're beautiful and impressive looking, but they're incredibly simple. One batch of chocolate covered strawberries only takes about 20 minutes to make!
What type of chocolate should you use for Chocolate Covered Strawberries?
Since this is such a simple recipe with just two basic ingredients, the quality of chocolate is really important. The higher quality of chocolate, the better they will taste, and I've found that Baking Chocolate works best.
A cheap bag of chocolate chips will not taste as good or melt easily. High-quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping.
I usually use Ghirardelli baking chips, or Baker's Baking Chocolate and I'm always pleased with the quality and price. I prefer bittersweet or semi-sweet, but you can use milk chocolate, semi-sweet, bittersweet, or white chocolate for dipping strawberries.
How to melt chocolate for dipping:
The easiest way to melt chocolate is in a double boiler or in the microwave. If you don't own a double boiler, you can make your own with a simple saucepan and heat-safe glass bowl (see tutorial below).
How to make your own double boiler:
- Fill a saucepan ¼ full with water and bring the water to a low gentle boil.
- Reduce the heat to the lowest setting and set a large (heat-proof) glass bowl on top, making sure the bowl tightly covers the pot. Make sure there are a few inches of space between the bottom of the bowl and the water.
- Add chocolate to the bowl and stir constantly, until melted and smooth.
- Remove the bowl from heat and add a handful of reserved chocolate to the bowl to temper the chocolate. Stir until the additional chocolate has melted.
Can I melt chocolate chips in the microwave?
Yes, you can melt chocolate chips in the microwave as long as they are a high quality brand of baking chocolate chips. I like to use these Ghirardelli Baking Chips . To microwave them, set your microwave at half power and stir the chocolate every 30 seconds until smooth.
How to make Chocolate Covered Strawberries:
- Wash and dry the strawberries.
- Prepare desired toppings (nuts, toasted coconut, etc.)
- Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on.
- Melt the chocolate in a double boiler or in the microwave.
- Dip the strawberries in melted chocolate.
- Coat in desired toppings.
- Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.
- Drizzle with melted white chocolate if desired.
Topping ideas for Chocolate Covered Strawberries:
- Chopped Nuts (peanuts, pistachios, pecans, etc.)
- Toasted coconut
- Sprinkles
- Mini chocolate chips (any flavor)
- Graham cracker crumbs
- Crushed Oreo cookies
- Melted white chocolate
- Crushed candy canes
How to store chocolate covered strawberries:
Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to one day, leaving them on the same baking sheet you placed them on after dipping. If serving them the same day you make them (which is preferred), store them, uncovered, on your counter away from sunlight or heat.
Please do NOT freeze chocolate covered strawberries. As they thaw the strawberries will release moisture and ruin the chocolate coating.
How long do chocolate covered strawberries last?
Chocolate covered strawberries are best enjoyed within 1 or 2 days maximum. The chocolate on the strawberries will cause them to sweat and release moisture, so they are really best enjoyed the same day they are made.
Tips for perfect chocolate covered strawberries:
- Pick good strawberries.
- Choose firm, ripe strawberries without bruises and if possible, strawberries that are red all the way up to the stem.
- Use room temperature strawberries and DRY THEM really well.
- Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they're very dry, otherwise the chocolate won't set on them properly.
- Temper the chocolate.
- Tempering the chocolate will help prevent the chocolate covered strawberries from looking streaky, gray or dull after the chocolate sets. All you need to do to temper melted chocolate is set aside some of the chocolate to stir in at the end, after most of it has already been melted.
- Melt all but 1 heaping tablespoon of the chocolate chips, and set the extra chips aside. Once you've melted the chocolate and it's smooth, remove the bowl from heat and add the reserved chocolate chips.
- Stir them into the mixture until they melt. The chocolate added at the end will help temper the warm chocolate to make it the right consistency and temperature for dipping.
- Melt all but 1 heaping tablespoon of the chocolate chips, and set the extra chips aside. Once you've melted the chocolate and it's smooth, remove the bowl from heat and add the reserved chocolate chips.
- Tempering the chocolate will help prevent the chocolate covered strawberries from looking streaky, gray or dull after the chocolate sets. All you need to do to temper melted chocolate is set aside some of the chocolate to stir in at the end, after most of it has already been melted.
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Recipe
Gourmet Chocolate Covered Strawberries
Equipment
Ingredients
- 10 ounce package Ghirardelli Baking Chips Bittersweet, semi-sweet, or milk chocolate (285 g)
- 2 pounds fresh strawberries stems attached
Instructions
- Start by washing the strawberries and then drying them VERY well. It's so important to dry the strawberries well because, as you may know, chocolate and water do not work well together! If the strawberries are the least bit wet the chocolate will not stick!
- If desired, add a handful of toppings, like crushed nuts or coconut, onto their own small plates. Line a sheet pan with parchment or waxed paper.
- Use a double boiler (instructions above in post) or microwave the chocolate for 30 second intervals, removing and stirring at each 30 second interval, until the chocolate has melted. Stir often, making sure not to burn the chocolate!
- Holding a strawberry by the stem, dip into melted chocolate, lift and twist slightly, letting the excess chocolate fall back into the bowl. At this point you may dip the strawberry in coconut or nuts (or leave it plain) and then place the strawberry on the parchment paper. Repeat with the rest of the strawberries.
- For a white chocolate drizzled strawberry, dip a fork in the melted white chocolate and drizzle the white chocolate over the dipped strawberries.
- Chill the strawberries until the chocolate sets, about 15 minutes.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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*I originally shared this post May 2013. Updated February 2019.
This post contains affiliate links.
This was the first time I tried making chocolate covered strawberries and they came out great, drizzled white chocolate over the strawberries which hid some of my imperfections. Everyone loved them, will definitely make again.
The chocolate covered strawberries were easy quick & delicious!
So I just tried doing this and the chocolate got really hard. What am I doing wrong.
Did you microwave in short intervals until it melted? After melting you should immediately dip the strawberries. At which point the chocolate will start to harden around the strawberries.
If even a little moisture seeps into chocolate, it will seize or become hard.
I want to make footballs out of my berries to decorate a cake. I need to put white stripes and laces on them. What so I use to do that?
I’d buy Ghirardelli’s white chocolate melting wafers (in the baking aisle bu the chocolate chips).
Worked out great. The chips at the end made the chocolate the perfect temp. So very important to have room temp, dry berries. Easy!
I am excited to try your recipes.
I just made them for the first and LAST time! No idea but I’m guessing I needed to dilute the chocolate as it was so thick. The end product looks terrible ! It took me 15 minutes, hot water, lots of elbow grease and a scrub brush to get the chocolate off my hands and out from under my nails. A DISASTER! Next time I want choc covered strawberries, I’ll bite the bullet and pay the price as I order them from Shari’s Berries!
Hi Cherie
It sounds like your chocolate got too hot. I’ve had the same result when I tried to heat chocolate chips in a saucepan directly on the stove instead of a bowl on top of a pot of hot water. It doesn’t take much to get it to melt, so I’d encourage you to try again.
so delish.
In the first part of the article, you said to remove the melted chocolate from the heat, and then stir in some new chips to temper. Then in the Tips section, you wrote that we should add the new chips at the end and then once melted, remove from heat. So, which is it? Thanks!
I cannot figure out how to melt the chocolate. The double boiler thing is not working for me. I have glass bowls and they all say to not put on stove or boiler. I tried the microwave and it didn’t work. I tried to just melt it in a saucepan and it didn’t work. So frustrated.
You need to use heat-proof bowls for melting chocolate.
One day I had this problem and adding a little milk helped 🙂
A bit of veggie or coconut oil is what you need
I make them at work and I love them so much that I’m going to be making them for my wife at home
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