Chocolate-Covered Strawberries look so elegant, but couldn’t be easier to make! These sweet treats are rich and chocolatey with a bright, sweet strawberry center. Decorate the strawberries with an extra chocolate drizzle for an even fancier-looking dessert.
Love chocolate-dipped desserts? Try our Chocolate- Covered Oreos, Chocolate-Covered Raspberries, or Oreo Balls next!
Homemade Chocolate-Covered Strawberries Are The Best!
Skip asking Siri to “find chocolate-covered strawberries near me,” because I guarantee, homemade chocolate-covered strawberries are always going to be tastier! Plus, they’re fairly easy to make, especially with all the tips we’re sharing today!
Why homemade? For one, you can pick the exact strawberries you use, meaning you’ll get fresher, riper berries. Another reason is you pick the type of chocolate(s) that go on your strawberries. And third — it’s fun! Decorating Chocolate-Covered Strawberries is such a great project and especially if you have some kiddos that want in on the process (mine love decorating their own!).
Not to mention, it’s far more economical — chocolate-covered strawberries delivery can be extremely costly and you’ll end up paying a premium for someone else to make ’em.
Chocolate-Covered Strawberry Ingredients
- Strawberries. Use the freshest, best strawberries you can find. Look for plump and firm berries that are red all over and avoid any berries with soft spots or discolorations.
- Melting wafers or high-quality baking bars. We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store.) Melting wafers are much easier to work with and won’t seize up like chocolate chips might.
- Oil. A little coconut or vegetable oil helps thin the chocolate to make dipping easier and for the chocolate to go on smoother.
Chocolate chips and baking morsels have stabilizers that keep them from melting completely smooth (which is good when you want them to stay in a chip shape for cookies, but not so much when you want a pretty coating on strawberries). Chocolate chips will likely create a more grainy and matte coating instead of a smooth and shiny coating like chocolate bars/melting wafers will deliver.
How To Prepare Strawberries For Dipping In Chocolate
- Start with ripe and fresh strawberries without any soft spots
- Wash very gently in cool water and carefully dry with paper towels
- Let stand at room temperature for about 30 minutes to ensure the strawberries are completely dry and the berries aren’t cold from being in the fridge.
How To Make Chocolate-Covered Strawberries
Once the strawberries are prepped, it’s time to melt the chocolate and dip. Below are our top chocolate melting tips.
- Microwave the chocolate in sturdy, heat-safebowls instead of using plastic or melamine.
- To avoid scorched chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave. To avoid streaky Chocolate-Covered Strawberries, it’s important the chocolate never gets too hot!
- Manage the temperature of the chocolate: Once most of the chocolate in the bowl is melted, add in some unmelted chocolate. The heat from the melted chocolate will then melt this added chocolate while also lowering the heat of the chocolate all together. Why is this important? It helps to ensure the chocolate is stabilized–and it also gives it a smooth and glossy finish. (For more info, check out the “quick tip” below.)
Melting the chocolate slowly while stirring often promotes the formation of the most desirable type of crystals. It ensures that the chocolate cools and hardens before the cocoa butter (the natural white fat) can rise to the surface and make the strawberries look streaky. Adding unmelted chocolate to the bowl near the end of mixing not only cools down the overall chocolate temperature but “seeds the batch,” which encourages the chocolate to set with the right crystals that make it smooth and hard at room temperature.
How To Decorate Chocolate-Covered Strawberries
- Salty-sweet: Add a sprinkle of Maldon Sea Salt flakes.
- Topped with more sweets: Add Oreo® cookie crumbs, graham cracker crumbs, sweetened coconut flakes, coarsely chopped candied nuts, crushed toffee, sprinkles, etc.
- Add any of these toppings to the strawberries immediately after dipping them. The chocolate needs to still be wet so the sprinkles or toppings will stick as they dry. Either dip in the topping or sprinkle the topping atop the wet chocolate.
- Add a chocolate drizzle: We love adding a contrasting flavor of chocolate to the dipped strawberries — white chocolate is especially pretty and tasty! Add melted chocolate to a plastic bag and snip off the tip to drizzle!
Gift Chocolate-Covered Strawberries! Once the chocolate coating the strawberries has hardened, select a few and place them in a small gift bag or box tied with a festive ribbon. This makes a great holiday gift for friends, teachers, coworkers, neighbors, etc.
Chocolate Covered Strawberries FAQs
1How Do You Get Chocolate To Stick To Strawberries?
- By using chocolate melting wafers or chocolate baking bars — NOT chocolate chips. The chocolate chips have stabilizers that will resist melting nicely and sticking to the strawberries
- Ensuring strawberries are 100% dry. Any hint of moisture and the chocolate may not stick nicely.
- Don’t add too much oil to the melted chocolate which will cause it to slide right off!
2Should Strawberries Be Cold Before Dipping In Chocolate?
No. The more even the temperatures of the strawberries and melted chocolate, the more likely the chocolate will adhere nicely and not end up streaky or matte in appearance.
3How Do You Make Chocolate Covered Strawberries Not Leak?
Use the freshest possible strawberries that are plump and very firm and ensure the strawberries are 100% dry before dipping.
Avoid rapid temperature changes (don’t add hot melted chocolate and don’t refrigerate or freeze strawberries to speed up the process of getting the chocolate to harden). Instead let the strawberries stand at room temperature in a cool, dry place (uncovered).
It’s also best that the strawberries are consumed the same day they’re made.
4Why Do You Add Oil To Melted Chocolate?
The oil helps the chocolate melt more smoothly, coat the strawberries more evenly, and ensures the perfect dipping consistency.
5Why Is My Chocolate Not Sticking to My Strawberries?
Likely there is water left behind or the strawberries have leaky/sticky bruised areas.
Any bit of water when combined with melted chocolate can cause the chocolate to seize and become grainy.
6How Long Should Strawberries Sit Out Before Dipping In Chocolate?
Set out strawberries for about 30 minutes at room temperature (cool, dry area) before dipping in chocolate.
7 How Do You Melt Chocolate For Dipping?
While there’s lots of ways to melt chocolate, I like using the microwave. The secret? Microwave in short bursts and stir in between each burst for 10-15 seconds. I also recommend adding 1/2 teaspoon coconut oil for every 4 ounces of chocolate when melting.
8Do you have to use wax paper for chocolate covered strawberries?
Once you have dipped the strawberries you have a number of options to place the strawberries on — wax paper, parchment paper, or even foil!
Can I Make Chocolate-Covered Strawberries The Night Before?
Chocolate-Covered Strawberries are best eaten the same day they’re made. They last about 8-10 hours in a cool, dry place before they’ll begin to break down and start to leak/become sticky. (Strawberries ripen very quickly outside of the fridge!)
We don’t recommend refrigerating the strawberries. That will create condensation on the outside of the chocolate and make it so the chocolate breaks apart when you bite into the strawberry.
Use Leftover Strawberries In One Of These Recipes:
- Jamba Juice Strawberry Wildwith vanilla frozen yogurt
- Strawberry Pretzel Saladwith a sweet creamy center
- Strawberry Sconeswith Greek yogurt and fresh strawberries
- Nutella Crepeswith fresh strawberries
- Strawberry Milkshakewith only four ingredients
Chocolate Covered Strawberries
Chocolate Covered Strawberries
- 1-1/3cups (8 oz.; 226g) melting wafersmilk, semi-sweet, or dark chocolate (Note 1)
- 1teaspooncoconut oil
- 2pounds (907g)large fresh strawberries(Note 2)
- Optional: 2 ounces chocolate (different flavor than used in dipping; we use white) + 1/2 teaspoon coconut oil
STRAWBERRY PREP: Wash strawberries very gently in cool water and carefully dry with paper towels. Let stand at room temperature for about 30 minutes to ensure the strawberries are completely dry and aren’t cold. Don’t dip strawberries unless they are 100% dry– otherwise, chocolate will seize and become cloudy or won’t stick to the berries.
PREP: Line a large sheet pan with parchment paper or wax paper and set aside. If using baking bars, coarsely chop the chocolate. Top tip for beautiful chocolate-covered strawberries: be patient when melting the chocolate and avoid rapid temperature changes. (Don’t microwave too long or too many times; stir chocolate often as it is melting, and don’t refrigerate/freeze coated strawberries — let the chocolate harden at room temperature.)
MELTCHOCOLATE: (See Note 3.) Add all EXCEPT 2 tablespoons of the chocolate melting wafers to a large microwave-safe bowl. Add 1 teaspoon oil. Microwave for 15 seconds and then stir vigorously for 15 seconds. Continue to do this until the chocolate is melted. Once the chocolate is melted, add the reserved 2 tablespoons of chocolate and stir until it melts (Note 4). Be patient and resist the urge to microwave unless it isn’t melting after stirring for 1 minute. (Then you can microwave in bursts of 5 seconds at a time.)
DIP: Once the chocolate is fully melted and smooth, hold a berry by the stem and it into the melted chocolate. Gently swirl to cover in the chocolate. Carefully slide the bottom of the strawberry against the edge of the bowl to remove any excess chocolate. Place the strawberry on the prepared parchment paper-lined tray. Repeat with remaining strawberries.
If the melted chocolate is getting too hard to dip, heat it in the microwave for another 15 seconds and remix. You may need to add a 1/2 teaspoon or more of oil too.
Optional — decorate! See next step. Alternatively, if not decorating, do not refrigerate, but set aside at room temperature until chocolate is firm.
OPTIONAL — DECORATE: To drizzle chocolate on top, melt the 2 ounces white chocolate with 1/2 teaspoon oil. Transfer chocolate to a small plastic bag, seal without air in it, and cut off the very tip with scissors. Drizzle over strawberry. For a more distinct, raised drizzle: add the drizzle after the chocolate has hardened. For a drizzle that «melts» into the strawberry: add the chocolate drizzle right after the strawberry is coated in chocolate. You can also add sprinkles/Oreo crumbs/etc. on top of the chocolate before it has hardened.
STORAGE: Chocolate-Covered Strawberries are best eaten the same day they’re made. They last about 8-10 hours in a cool, dry place before they’ll begin to break down and start to leak/become sticky.
We don’t recommend refrigerating the strawberries, it will create condensation on the outside of the chocolate and cause the chocolate to break apart when you bite into the strawberry.
Note 2: Strawberries: Grab the freshest strawberries you can find! Look for bright red, firm, and plump berries without any soft spots. I like to get a 2 pound container so there are plenty of strawberries to pick through in case not all of them are in tip-top shape. The chocolate coats most of the 2 pounds (we usually coat 25-30), but you might have some leftover strawberries, depending on their size and how much chocolate is used to coat.
Note 3: Microwaving tip: The key to not scorching and ruining the chocolate is to melt in very short bursts and to stir a lot (so much melting happens outside of the microwave). We never want the chocolate to get hot, just warm enough to melt gradually and once it’s smoothly melted, it should be room temperature).
Note 4: Why we add more chocolate after melting: Melting the chocolate slowly while stirring often ensures that the chocolate cools and hardens before the cocoa butter (the natural white fat) can rise to the surface and make the strawberries look streaky. Adding unmelted chocolate to the bowl near the end of mixing not only cools down the overall chocolate temperature but «seeds the batch» and encourages the chocolate to set with the right crystals which makes it smooth and hard at room temperature. Heating and cooling chocolate to stabilize it gives the chocolate a smooth, glossy finish, ensures it won’t melt easily on fingers, and allows it to set up nicely.
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