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chocolate covered strawberry
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5 from 13 votes

Chocolate covered strawberries

Learn how easy it is to make perfect chocolate covered strawberries to enjoy at home! This chocolate covered strawberries recipe is perfect for the holidays or to give to a sweetheart for Valentine's Day!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 40 servings
Calories: 66kcal


  • 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)


  • 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.
  • 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 110-120°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.
  • 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.


  • 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.


Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg