How to make chocolate covered strawberries, from plain chocolate-dipped berries to elegant two-toned drizzles. All the tips you need to make this simple gourmet dessert at home.
Chocolate covered strawberries are a timeless treat, often associated with romantic occasions like Valentine’s Day. They pair beautifully with other shareable desserts and make an impressive, simple finish to any meal.
Buying chocolate covered strawberries can be expensive for just a small box. Making them at home is affordable and straightforward: you only need quality chocolate and fresh strawberries.
What is the best chocolate to melt?
Choose a chocolate made with real cocoa butter for the smoothest melt and the best finish. I like Guittard baking chips because they’re high quality and melt reliably without the need to chop bars. You can use milk chocolate or semi-sweet depending on your taste.
White chocolate requires cocoa butter to bond and set properly when combined with other chocolates. Avoid the cheapest white chocolate products that use vegetable oils instead of cocoa butter, because they can separate or leave a streaked finish.
If you prefer, melting wafers made specifically for dipping are another option; they’re formulated to melt and set consistently for candy making.
Lower-quality chocolate can still work, but it often hardens with a streaky or dull appearance because it lacks sufficient cocoa butter. For a glossy, smooth finish choose premium chocolate when possible.
How long does it take to make chocolate covered strawberries?
The process is quick—plan on about 20–30 minutes from start to finish, including melting and chilling time. Two pounds of strawberries will produce roughly 30–40 dipped strawberries, depending on berry size.
How to make chocolate covered strawberries
- Wash and dry the strawberries thoroughly. Any moisture prevents chocolate from sticking. Rinse, drain, and dry well—spin in a salad spinner, then pat dry with a towel. Be sure to dry the stems too.
- Prepare toppings, if using. If you want to add texture or flavor, have bowls of chopped nuts, toasted coconut, sprinkles, or crushed cookies ready for rolling while the chocolate is still wet.
- Prepare a baking sheet. Line a sheet with parchment paper or a silicone mat so dipped berries can chill and be removed easily once set.
- Melt the chocolate. Melt the chocolate using a double boiler or microwave (see detailed instructions below).
- Dip the strawberries. Hold each strawberry by the stem, dip and rotate to coat evenly, then allow excess chocolate to drip back into the bowl or scrape gently against the bowl’s edge.
- Add toppings. Roll or sprinkle toppings immediately if using.
- Set the berries. Place dipped strawberries on the prepared baking sheet and chill until the chocolate sets.
- Drizzle with white chocolate for a two-toned finish. Drizzle while the dark chocolate is still wet for one look, or after it has set for a different effect. Use a fork, spoon, or a zip-top bag with a small corner cut off to drizzle. Chill until set.
How to melt chocolate for dipping
A double boiler is the preferred method because it melts chocolate gently and evenly, reducing the risk of burning. If you don’t have one, nest a heatproof bowl over a saucepan with simmering water.
How to melt chocolate with a double boiler
- Fill a saucepan about 1/4 full with water and bring to a light simmer. Place a heatproof bowl over the pan and add the chocolate to the bowl. Make sure the bowl fits snugly so steam doesn’t escape.
- Ensure the water does not touch the bottom of the bowl—leave a couple of inches of space. Keep the water at a gentle simmer; don’t let it boil vigorously.
- Stir constantly until the chocolate is melted and smooth.
- Remove the bowl from the heat and use the chocolate immediately.
Can you melt chocolate in the microwave?
Yes. Microwave chocolate at 50% power in 30-second intervals, stirring between each interval. When small lumps remain, remove and stir until fully melted. For thinner chocolate, stir in 1 teaspoon of coconut oil or shortening.
Tips and important information
- Use room-temperature strawberries. Remove berries from the fridge 15–30 minutes before dipping. Cold berries can cause condensation that interferes with the chocolate setting. Choose firm, ripe strawberries without bruises for the best results.
- Eat them the same day for best texture. Chocolate covered strawberries are best the day they’re made. They can sit at room temperature for up to 10 hours in a cool, dry place on a parchment-lined sheet.
- Storage. Store in the refrigerator uncovered for up to two days on the same sheet you set them on after dipping. Do not freeze chocolate covered strawberries; freezing causes excess moisture that ruins the texture and appearance.
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
Equipment
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Silicone Baking Mat
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Aluminum Half Sheet Tray (2 Pack)
Instructions
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Wash and dry the strawberries thoroughly. Rinse, drain, and dry completely, including the stems. A salad spinner followed by towel-drying works well.
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Prepare a pan for the dipped strawberries. Line a cookie sheet with parchment paper or a silicone baking mat.
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Melt the chocolates in separate double boilers. Bring water to a light simmer, place a heatproof bowl over the pan, and stir constantly until smooth. Ensure the bowl doesn’t touch the water and that steam is contained. Remove and use immediately.
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Dip the strawberries. Hold each berry by the stem, dip and rotate to coat, then let excess chocolate drip off before placing on the prepared sheet. Chill about 15 minutes until set.
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Drizzle. For a two-toned look, drizzle white chocolate while the dark coating is wet or after it has set. Use a fork, spoon, or a zip-top bag with a small corner cut. Chill until the drizzle is set.
Notes
- Microwave melting: Heat chocolate at 50% power in 30-second intervals, stirring between each interval. When small lumps remain, stir until smooth.
- To thin chocolate: Stir in 1 teaspoon coconut oil or shortening if a looser consistency is desired.
- Toppings: Add nuts, toasted coconut, sprinkles, or crushed cookies immediately after dipping. Have toppings ready in separate bowls.
- Best eaten same day. Keep at room temperature up to 10 hours in a cool, dry place, or refrigerate uncovered up to two days. Never freeze—thawing damages texture and appearance.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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