Chocolate Dipped Strawberries

Another Valentine’s treat from Garrett McCord. Enjoy! ~Elise

A classic little treat perfect for a date or as a gift, chocolate covered strawberries are a defined part of romance in America. Dressed up to the nines in white and dark chocolate tuxedos, they have some cuteness added to them here. It’s a treat that’s perfect for that special someone.

Chocolate Dipped Strawberries Recipe

  • Yield: Makes 24 to 30 strawberries


  • 24-30 strawberries, fresh
  • 6 ounces of white chocolate
  • 8 ounces of dark chocolate


1 Wash and dry the strawberries, making sure the berries are fully dry as water will cause chocolate to seize up.

2 Melt the white chocolate in a double boiler or microwave. Follow the melting directions on the package.

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3 Dip the strawberry in the white chocolate, holding onto the stem or the "shoulders" of the strawberry. Give it a quick little twist and shake with your fingers to shake off the excess and then point it at the ceiling for a second or two to ensure that the chocolate adheres.


Place on a piece of wax paper to let dry.

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4 Melt the dark chocolate according to the instructions on the package. Dip the strawberry in at a 45 degree angle from both sides to make the "jacket". Let the excess drip off. Place on wax paper to dry.

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5 Place some melted dark chocolate into a piping bag with a very small tip, or in a ziplock bag with the little corner snipped off and pipe on buttons and bow tie.

6 Allow to dry and cool. (If drying seems to go too slowly, place them in the freezer for about 3-5 minutes.)

Best eaten the day they are made.

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Note: We mixed some fresh pecans and walnuts into the leftover chocolate and let them dry for a nice little snack on the go.

Chocolate Dipped Strawberries

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Showing 4 of 37 Comments

  • Joanna in the kitchen

    Very simple but very adorable and inspirational.
    I love chocolate and I adore strawberries and I must admit you have just shot me dead with this recipe because of he winter season in Poland. I’m forced to wait until May to eat those delicious chocolate strawberries. What a torture.

    Greetings from Poland!

  • jonathan

    That picture stands as testament to a steady hand and lots of patience. Far more than I would have. I suppose I could master it, but I’d probably go for the dip/drizzle method.

    Props to Garrett.

    One thing I’ve often found is that white chocolate never seems to attain that smoothness that a traditional chocolate has when melted. It firms quickly and is more difficult to work with. And I’ve used some premium brands as well. Beyond adding shortening or oil, any other suggestions?

    (Also – a good tip for speeding the drying/setting process is to put your cookie sheet/wax paper in the freezer prior to preparing dipped chocolates.)

  • Lisa S.

    Godiva’s chocolate covered strawberries (at $75 for 6) gave me the worst case of food poisoning a few years ago, so I am totally into preparing them myself so I can ensure the berries are properly washed before dipping. Guess what I’m saying is “Thanks for the recipe!”

  • Garrett

    Jonathan – White chocolate can be a pain, but here we had no problem. We Used a microwave at 1/2 power, and just kept putting the chocolate in for about 10-30 second intervals, and stirring often (package instructions). We were able to get all berries dipped without a problem.

    If you do not have the patience for all this, a simple drizzle or dip method for the strawberries is great too.

    Love the idea of freezing the tray, that would have been a nice way to speed things along.

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