Chocolate Covered Strawberries Recipe
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Learn how easy it is to make perfect chocolate covered strawberries to enjoy at home! This delicious chocolate covered strawberries recipe is perfect for the holidays or to give to a sweetheart for Valentine’s Day!
I love baking up complicated desserts – whether it’s a three layer cake like this Momofuku Milk Bar cake, or tackling a sourdough bread recipe. But when it comes to my sweet tooth, that likes to keep it simple. And one of my all time, can’t resist, will fight you for the last one- is a chocolate covered strawberry.
It ranks up there with a molten chocolate lava cake. These two things will be part of my “last meal”. Ok that’s kind of morbid, but I hope you’re feeling the passion I have for these chocolate dipped strawberries.
Now, yes you could buy them and save yourself the fuss I suppose. But when it’s comes to a special occasion, like Valentine’s Day, where you really want to show someone you care making them, instead of buying chocolate covered strawberries really just shows the love doesn’t it?
For this chocolate covered strawberries recipe, I suppose I could have just bought some Ghirardelli Melting wafers and dip them like I did for my chocolate covered Oreos. But this time around, I am using pure chocolate and tempering it before I dip them. Don’t worry, tempering chocolate is easier than you think!
After dipping I drizzled on a little white chocolate for a pretty touch, but you could dip these strawberries in lots of things – crushed, toasted pecans, sprinkles, or Oreo crumbs would all be heavenly. Ok now I’m craving a chocolate covered strawberry, so let’s make some shall we?
Why This Recipe Works
- Easy no bake dessert to enjoy for a special occasion like Valentine’s Day
- Perfect gift for someone, like mom on Mother’s Day!
- Can easily make ahead
- Can use different types of chocolate and toppings!
Tempering Chocolate 101
To get that shiny finish on our chocolate covered strawberries, we need to temper the chocolate first. Tempering chocolate is just the process of heating and cooling the chocolate at the start. This technique will stabilize the chocolate so it gives a smooth finish.
You know that “snap” you get when you bite into a really good chocolate? Yup that’s been tempered with that has! (any one else just picture Hagrid from Harry Potter? No? Just me? Moving on…)
I’ll show you below how to temper the chocolate for this chocolate covered strawberries recipe, but basically you are going to start with chopped up chocolate. This will help it melt easily. You will only melt 2/3 of the chocolate and heat the chocolate, then cool it down by adding the remaining 1/3 chocolate.
Microwave Vs. Double Boiler
You can temper the chocolate in the microwave in a microwave-safe bowl or your double boiler. A double boiler will give you more control over the chocolate since you can keep an eye on it and stir it frequently. But the microwave also works!
If using the double boiler: You want to set a glass or metal mixing bowl over a saucepan about 1/3-1/2 full of water that is simmering. Make sure your saucepan, bowl and tools are dry. And do not let the bottom of your glass mixing bowl touch the surface of the water.
If using the microwave: Heat in 30-second intervals at 50% power. Do NOT heat at full power. And make sure to stir in between interval as the chocolate can hold its shape even though it might be melted. You can read a full tutorial here on how to temper chocolate in the microwave.
Double Boiler Set-Up
In this image below you can see how to properly set up a double boiler. You want to use a heat proof bowl. You can use a metal bowl or a heat-proof glass bowl.
You will set this over a saucepan that has about one inch of barely simmering water. The bottom of the bowl should NOT touch the surface of the water.
You can also use a double boiler, which has one pan that nestles into the bottom pan.
After I’m doing using the double boiler, I like to wipe off the bottom of the bowl with a paper towel so no water accidentally gets into the chocolate.
Ingredients Needed
- Fresh strawberries – Make sure they are not cold, straight from the fridge. Wash and DRY them well so the chocolate sticks.
- Chocolate – You want to use quality chocolate. I like using a dark chocolate bittersweet or semi-sweet chocolate. But you can also use milk chocolate, or white chocolate.And my go to brand is Ghiradelli. I get their 4 ounce 60% chocolate bars. If you feel like splurging Guittard or Valhrona chocolate wafers are two great options! I do not recommend chocolate chips as they contain ingredients that will interfere with being tempered correctly. You could also use Candy melts for the chocolate coating, but for best flavor I recommend real chocolate.
- White chocolate – This is optional for decoration, or I’ll give you lots of ideas below on other toppings/decorating ideas! For best results, I recommend a bar of white chocolate and not white chocolate chips as they don’t always melt smoothly. If using white chocolate chips use a high quality chocolate chip such as Ghiradelli.
How To Make Chocolate Covered Strawberries
Before you start you want to prep your strawberries. Take the strawberries out of the fridge about 15-30 minutes before starting. You want them at room temperature before dipping.
Rinse and dry strawberries. Make sure the strawberries are VERY dry before starting the chocolate dipping process. Any water on the strawberries will cause the chocolate to not stick to the strawberries.
You will also want to prep a baking sheet by lining it with wax paper or a piece of parchment paper so the dipped strawberries have a place to harden.
Temper the chocolate and dip the strawberries
- Divide the chocolate. Set aside 1/3 of the chopped chocolate (about 4 ounces) and place the remaining 2/3 chopped chocolate into a glass or metal mixing bowl.
- Melt chocolate over a double boiler. Fill a saucepan about ⅓-½ full of water. Heat the water until boiling, then reduce the heat to medium-low so it’s simmering. Set the bowl of chopped chocolate over the simmering water. Make sure the bottom of the bowl is not in contact with the water. Stir frequently until the chocolate is melted. You want the chocolate to get to a temperature between 110-120oF (but not hotter than 120oF as it can burn.)
- Temper chocolate. Once the chocolate is melted, stir in the reserved chocolate and stir until melted. Bring the chocolate down to a temperature between 85-90oF.
- Dip strawberries. Set up a baking sheet with parchment paper. Holding the strawberry by the stem, dip the strawberry in the melted chocolate (you can dip them halfway, or very close up to the stem). Hold up the dipped strawberry and shake gently back and forth to let the excess chocolate fall back into the bowl.
Finish decorating and chill
- Decorate strawberries. Set the strawberry onto the baking sheet to let the chocolate harden. (If not using white chocolate drizzle, you can also at this point dip the strawberries into toasted nuts, coconut, sprinkles before the chocolate hardens.) If using white chocolate melt the white chocolate in a second double boiler, or in the microwave. Using a fork, drizzle melted white chocolate over the dipped strawberries.
- Chill strawberries. Allow the strawberries to harden (you can do this at room temperature if it’s not too warm in your kitchen) or in the fridge for 15 minutes.
Heather’s Baking Tips
- Make sure the strawberries are DRY. If the strawberries are still wet, then the chocolate won’t stick to the strawberries.
- Chop up the chocolate. You want the chocolate in small pieces so they evenly melt so you want to finely chop the chocolate before melting it.
- If using the microwave, do so at 50% at power. It’s easier to burn the chocolate if using your microwave, make sure to microwave at 50% power so it doesn’t burn your chocolate.
- Stir gently but frequently. Whether you’re using a double boiler, or the microwave stirring is important. The chocolate can hold its shape so it’s important to stir. If tempering in the microwave, you want to stir in between each interval of time.
- Melt over a low heat. Chocolate can burn easily so take your time with this and heat the chocolate over a medium-low heat.
- No water! Do not let your chocolate come in contact with any water. This means, the strawberries, and the tools. Water will cause your chocolate to seize up.
- Re-melt chocolate if needed. If the chocolate hardens on you as you are dipping the strawberries, return to the double boiler and re-melt.
- Use a candy thermometer. For optimal results, use a candy thermometer to make sure the chocolate is tempered to the correct temperature.
Topping Ideas For Chocolate Covered Strawberries
You could totally just dip them in chocolate and keep them as is, like above. But I say why not have some fun and dip them in some delicious things. Here are a few ideas:
- White Chocolate (no need to temper, I just melted mine in the microwave)
- Toasted, finely chopped nuts (peanuts, pecans, walnuts, pistachios, or almonds)
- Sprinkles – You could use any sprinkles you want, and make them festive so you can enjoy these all year long!
- Coconut (chopped finely, or pulsed in your food processor)
- Crushed Oreo Crumbs (or graham crackers)
- Mini chocolate chips
- Crushed candy canes
Storage Instructions
- Store in the fridge. It’s best to store your chocolate dipped strawberries in the fridge in an airtight container (lined with parchment paper or wax paper is best) to keep the strawberries fresh and the chocolate from melting. If you do store them at room temperature then make sure it’s in a cool location and away from sunlight and heat.
- Store on parchment in a single layer. For best storage, store on your parchment lined baking sheet you dipped them in in a single layer so they don’t get stuck together. Or you can also use wax paper.
- Do NOT freeze. You do not want to freeze chocolate covered strawberries because as they thaw it will cause moisture to be released and cause the coating to not stick. And Do NOT store on aluminum foil as they will stick and cause the chocolate to rip off.
- Eat within 2 days. Chocolate covered strawberries will be subject to molding, and so are best to be enjoyed within 2 days.
Frequently Asked Questions
Make sure your strawberries have been rinsed, but then dried very well. You do not want any water on the strawberries as it will cause the chocolate to not stick.
You want the strawberries room temperature before you begin so the chocolate adheres better.
You want to use quality chocolate. I like using a bittersweet or semi-sweet chocolate. And my go to brand is Ghiradelli. I get their 4 ounce 60% chocolate bars. If you feel like splurging Guittard or Valhrona chocolate wafers are two great options! I do not recommend chocolate chips as they contain ingredients that will interfere with being tempered correctly. Unless you can find and use a quality chocolate chip (Ghiradelli and Guittard are excellent). If using pure chocolate is too expensive you can also use Candy melts or chocolate melts.
This could be from not tempering correctly or at all. Or it could be from moisture getting into the chocolate or it got burned. (This can happen easily if doing this in the microwave so make sure to cook at 50% power for 30 seconds at a time, stirring in between each time).
More Strawberry Recipes To Try
After you’ve mastered this chocolate covered strawberries recipe here are more delicious strawberry recipes to try!
Chocolate Covered Strawberries
Ingredients
- 2 pounds strawberries washed and dried very well
- 12 ounces chocolate bittersweet, semi-sweet, or milk, finely chopped
- 4 ounces white chocolate finely chopped (optional- see note)
Instructions
- Prep strawberries. Take the strawberries out of the fridge about 15-30 minutes before starting. You want them at room temperature before dipping. Rinse and dry the strawberries. Make sure the strawberries are VERY dry before starting the chocolate dipping process. Any water on the strawberries will cause the chocolate to not stick to the strawberries. 2 pounds strawberries
- Divide the chocolate. Set aside 1/3 of the chopped chocolate (about 4 ounces) and place the remaining 2/3 chopped chocolate into a glass or metal mixing bowl. 12 ounces chocolate
- Melt chocolate over a double boiler. Fill a saucepan about ⅓-½ full of water. Heat the water until boiling, then reduce the heat to medium-low so it's simmering. Set the bowl of chopped chocolate over the simmering water. Make sure the bottom of the bowl is not in contact with the water. Stir frequently until the chocolate is melted. You want the chocolate to get to a temperature between 110-120°F (but not hotter than 120°F as it can burn.)
- Microwave Method. Or you melt the chocolate in your microwave. In a microwave safe bowl, heat the chocolate for 30 seconds (at 50% power), then stir. Then repeat in 30-second intervals (again at 50% power), stirring in between each until fully melted. Make sure to stir in between each interval, as the chocolate can hold its shape and you don’t want the chocolate to burn.
- Temper chocolate. Once the chocolate is melted, stir in the reserved 1/3 chocolate, gradually, and stir them in until melted. Bring the chocolate down to a temperature between 85-90°F.
- Dip strawberries. Line a baking sheet with parchment paper. Holding the strawberry by the stem, dip the strawberry in the melted chocolate (you can dip them halfway, or very close up to the stem). Hold up the strawberry and shake gently back and forth to let the excess chocolate fall back into the bowl.
- Decorate strawberries. Set the strawberry onto the lined baking sheet to let the chocolate harden. (If not using white chocolate drizzle, you can also at this point dip the strawberries into any toppings you want to use. See note on topping).If using white chocolate melt the white chocolate in a second double boiler, or in the microwave. Using a fork, drizzle white chocolate over the dipped strawberries. 4 ounces white chocolate
- Chill strawberries. Allow the strawberries to harden (you can do this at room temperature if it’s not too warm in your kitchen) or in the fridge for 15 minutes.
Notes
- Chocolate: I prefer using quality chocolate bars, such as Ghiradelli (or Guittard or Valhrona chocolate wafers) but I don’t recommend chocolate chips as they have ingredients that won’t allow them to temper correctly.
- Storage: Eat within 2 days. Chocolate covered strawberries will be subject to molding, and so are best to be enjoyed within 2 days. It’s best to store your chocolate dipped strawberries in the fridge to keep the strawberries fresh and the chocolate from melting. If you do store them at room temperature then make sure it’s in a cool location and away from sunlight and heat. For best storage, store on your parchment lined baking sheet you dipped them in in a single layer so they don’t get stuck together. And Do NOT store on aluminum foil as they will stick and cause the chocolate to rip off.
- Freezing: Do NOT freeze. You do not want to freeze chocolate covered strawberries because as they thaw it will cause moisture to be released and cause the coating to not stick.
- Toppings: For toppings, you could use nuts, sprinkles, Coconut, crushed Oreo Crumbs (or graham crackers), mini chocolate chips, crushed candy canes. If adding a topping (nuts, coconut, sprinkles, etc) make sure to dip/sprinkle on before the chocolate hardens. If drizzling with white chocolate, then let the dark chocolate harden first and then drizzle on after.
You just can’t beat tempering your chocolate, especially a wonderful one like Ghirardelli, to make chocolate-covered strawberries! They look like they come straight from a patisserie! Saving to make soon!
These look lovely! I could lie to you and say I am going to make these for someone special. But, nah, I came looking for the recipe so I could treat MYSELF! I hope mine turn out half as pretty as yours.
aw thank you Sara! nothing wrong with treating yourself!
I haven’t made chocolate strawberries in a long time and I really want to make them now! I am really craving these right now. I can’t wait to make these for valentines day, thank you for sharing this recipe!
You’re welcome enjoy 🙂 they’re my fave!
i am definitely trying these. I have bookmarked and will make them when I grocery shop today.
wonderful let me know how they turn out!
perfect valentines recipe. also perfect for a kids get together which i very ofent host. Thanks for the recipe
yes they would be fun for kids to dip and enjoy as well!
This is a perfect dessert to make for any occasion. It is so delicious!
Thanks! I agree 🙂
I love working with chocolate and have never dipped strawberries before so I am glad to have all your step-by-step instructions. Making these for Valentine’s Day.
I cannot wait to make these for V-day. Your instructions are so thorough that I have no doubt I will be successful. I found the part about tempering chocolate to be especially helpful. Thanks so much!
Thank you so much for sharing this amazing chocolate covered strawberries recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
I wanted to make chocolate covered strawberries and came upon this recipe. There are lots of great, helpful tips in this post and I can’t wait to get started. Thank you!
Thanks for your recipe! I wondered if chocolate should be melted only or tempered to cover strawberries. You answered my question. I am going to give it a try!
These were so fun and turned out perfectly! Thank you for the wonderful recipe. 🙂
Thank you for this recipe. I love these delicious Chocolate Covered Strawberries. They tasted amazing, and your thorough instructions and recipe tips were very helpful. We will be making this again.
Thank you, Michele! I’m glad you loved the recipe!
I can’t wait to make these strawberries for Valentine’s Day for my daughter’s school. They will be perfect to gift out to the kiddos and fun to make in our kitchen.
What a great little gift for all the kiddos!