How to Make Chocolate Covered Strawberries
Discover how to make perfect chocolate covered strawberries in just minutes! Dip berries in chocolate, then elevate them with toppings like sprinkles, sea salt, chopped hazelnuts, or a white chocolate drizzle.
Valentine’s Day is just around the corner! And chocolate covered strawberries are the single best thing you can make at home to celebrate. They’re the perfect blend of EASY, fancy and delicious. Kids and adults love them, and they never last long!
You can keep them classic, or dress them up with sprinkles, sea salt, chopped hazelnuts, or a white chocolate drizzle. They’re the ultimate crowd-pleaser for Valentine’s Day, or any occasion.
Table of Contents
- Why you'll love making this recipe
- What you'll need
- Choose the best chocolate for dipping
- How to make chocolate covered strawberries
- Pro tip: temper your chocolate
- Topping ideas for chocolate covered strawberries
- More chocolate tips
- More chocolate and strawberry recipes
- Get the recipe
Why you’ll love making this recipe
- Chocolate covered strawberries are ready to enjoy in just 10 minutes!
- Only 2 ingredients required (plus toppings).
- Customize with fun toppings, or enjoy them as-is.
- They’re the ultimate crowd-pleaser that no one can resist.
What you’ll need
- Fresh strawberries
- Chocolate for dipping (dark, milk or white)
- Toppings
- Heat-proof bowl
- Parchment paper or wax paper
- Thermometer (if tempering chocolate)
Choose the best chocolate for dipping
There’s two main options for making chocolate covered strawberries: compound chocolate (the easiest option) or real chocolate (tastes the best!).
Real chocolate contains cocoa butter, giving it a rich flavor and smooth melt, but it requires tempering to achieve that glossy finish and satisfying snap. Compound chocolate (like candy melts or almond bark) uses vegetable fats instead of cocoa butter, so it melts easily and stays shiny without tempering, but the flavor can be milder and slightly waxy.
How to make chocolate covered strawberries
- Wash and dry strawberries. Moisture and melted chocolate do not mix, so they need to be completely dry.
- Melt chocolate. Use the microwave or a double boiler on the stove, stirring until smooth.
- Dip strawberries. Hold berries by the stem and dip into chocolate, twisting to coat. Let the excess drip off.
- Add toppings (optional). Immediately dip in sprinkles or nuts before chocolate starts to set.
- Let chocolate harden. Place on parchment or wax paper and let them set up for 5-10 minutes.
- Add a chocolate drizzle (optional). Do this after the chocolate coating has set.
- Enjoy! They’re best the day they’re made, but will keep in the fridge uncovered for up to 2 days (but they probably won’t last that long).
Pro tip: temper your chocolate
Here’s how to take your chocolate covered strawberries to the next level: Use real, high-quality chocolate and then “temper” it so it sets up beautifully and not dull or streaky.
Tempering means melting it carefully to stabilize the cocoa butter, giving your strawberries a glossy shine and crisp snap. Heat two-thirds of the chocolate to about 105–110°F until smooth, then stir in the remaining third off the heat until melted and cooled to about 82-87°F.
Topping ideas for chocolate covered strawberries
- Chopped hazelnuts, pistachios or almonds
- Finely shredded coconut
- Sprinkles or colored sanding sugar
- Sea salt
- Graham cracker crumbs
- Melted white, dark or milk chocolate
More chocolate tips
- Higher quality chocolate = higher quality chocolate covered strawberries. Maybe that matters to you, or maybe it doesn’t, but you can definitely taste the difference!
- My favorite brands of chocolate: Bakers and Ghirardelli are affordable and easy to find, and Guittard or Callebaut are fabulous if you want to splurge (it’s worth it).
- Avoid burning chocolate. If you continue to heat chocolate once it’s melted, it will seize up and become unusable. Heat until mostly melted with a few solid bits left, then remove from heat and stir until smooth.
- Work quickly so the chocolate doesn’t harden before you’re done dipping. If you are using compound chocolate, you can reheat easily in the microwave, but tempered chocolate will need to be fully tempered again.
- More to dip: If you have leftover chocolate or want to dip something other than strawberries, dip pretzels, marshmallows, dried fruit, or nuts.
More chocolate and strawberry recipes
- Strawberry Chocolate Fool
- Chocolate Zabaglione (Chocolate Wine Sauce) with Strawberries
- Chocolate and Strawberry Tiramisu Trifle
Get the recipe
How to Make Chocolate Covered Strawberries
Ingredients
- 1 lb (455 grams) Fresh whole strawberries
- 6 oz (170 grams) dark, milk or white chocolate , chopped
Toppings ideas:
- ½ cup finely chopped hazelnuts, almonds or pistachios
- ½ cup finely shredded coconut
- ½ cup graham cracker crumbs
- ½ cup additional chocolate , for dizzling
- Sprinkles or colored sanding sugar
- Flaky sea salt
Instructions
- Prep strawberries: Wash strawberries thoroughly and place on paper towels to drain and dry. Make sure they dry completely before dipping, which can take up to 1-2 hours to air dry.
- Get everything ready: If dipping into chopped hazelnuts or adding sprinkles, have them ready in shallow dishes. Line a sheet pan with parchment or wax paper for the dipped strawberries.
- Melt chocolate: In a double boiler, or in a heat-proof bowl set over a saucepan pan filled with water, melt chocolate over medium-low heat, stirring occasionally. You can also heat in the microwave in 30 second bursts, stirring after each. Remove from heat just when a few lumps remain, and stir until smooth and the rest of the chocolate has melted. Let cool slightly for just a few minutes.
- Dip strawberries: Hold strawberries by the stem and dip into the melted chocolate, twisting so it’s evenly coated. Let excess chocolate drip back into the bowl.
- (optional) Add toppings: Immediately roll the dipped strawberries in the toppings and place on the prepared sheet pan. Or sprinkle toppings over strawberries as soon as you place them on the pan.
- Cool: Let sit until chocolate is hard, about 5-15 minutes. You can chill in the fridge to set faster.
- (optional) Add a drizzle: Melt chocolate the same as above. Once it’s melted and smooth, use a spoon or fork to casually add a drizzle to strawberries. Or transfer the melted chocolate to a ziplock bag, cut a very small hole in one corner, and use that to more precisely drizzle chocolate over strawberries.
- Storage: Chocolate covered strawberries are best consumed freshly made or same-day, but they can be stored in the fridge uncovered for up to 2 days. (They never last long though!)
Notes
- You can use real chocolate (contains cocoa butter) or compound chocolate like candy melts or almond bark. Real chocolate will have the best flavor, but should be tempered for the best glossy finish and satisfying snap.
- How to temper chocolate: Heat two-thirds of the chocolate to about 105–110°F until smooth, then stir in the remaining third off the heat until melted and cooled to about 82-87°F.
- If nuts are raw, toast in a 350°F oven until fragrant and just beginning to turn brown, about 5-6 minutes. Let cool completely, then finely chop.
This is one of those recipes that proves presentation matters Even a basic dessert can feel fancy when it’s prepared with a little creativity. Thanks for sharing!
Looks amazing, Wish it was summer in Sweden so I could try them out
Oh my, my mouth is watering! Amazing!!
I could eat this right off the screen, great photos! I can’t wait to dive into these.