Chocolate Covered Strawberries

DessertValentine's DayChocolateStrawberry

Chocolate Covered Strawberries at home? Yes, please! This sweet treat is quite simple to make: just melt chocolate and dip. We have lots of tips to make sure your chocolate covered strawberries look just like store-bought.

Photography Credit: Elise Bauer

Featured in 13 Romantic Recipes for a Date Night In

A classic little treat perfect for a date or as a gift, chocolate covered strawberries are a defined part of romance in America. But don’t stop with simple dipping, dress them up to the nines with white and dark chocolate tuxedos!

Could they be more cute? Super easy to make too!

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The Best Strawberries to Buy

Look for strawberries that are deep red, preferably with very little white showing near the stem and leaves. The leaves should also look fresh and bright green; not wilted or bruised.

Wash you strawberries, but then make sure they are completely dry before dipping in chocolate. It’s best to wash them, then set them out on paper towels or kitchen towels to air dry.

Finished chocolate-covered strawberries on a plate

The Best Chocolate to Use

Buy the best-quality chocolate you can find and afford. With only two ingredients, the chocolate is important! We like to use dark chocolate that’s semisweet or even darker. Guittard makes a very good chocolate chip. For the white chocolate, pick one with high cocoa butter content. This makes the smoothest dipping.

How to Melt Chocolate for Dipping

You can melt the chocolate either in a double boiler or in the microwave:

  • Double Boiler Method: Bring an inch of water to a simmer in a sauce pan. Set a metal bowl inside the saucepan; the bottom of the bowl should not touch the water. Add the chocolate and stir occasionally until melted. Remove the bowl from the saucepan before you begin to dip.
  • Microwave Method: Microwave the chocolate in 30 second intervals, stirring between each interval, until the chocolate is mostly melted with just a few unmelted pieces remaining. Continue to stir until the remaining pieces melt.

Once the white chocolate layer is dry, dip the strawberries in dark chocolate

How to make chocolate covered strawberries

All you have to do is dip the strawberries first in melted white chocolate, let them dry a few minutes, then dip them again a couple times, at opposing angles, in melted dark chocolate.

Use a piping bag or a tiny cut-off corner of a ziplock bag stuffed with the melted chocolate to add the bow tie and buttons.

Other Ideas for Chocolate Covered Strawberries

  • Dip the strawberries in either white or dark chocolate ONLY, then drizzle with some of the opposite-colored chocolate.
  • Add sprinkles or edible glitter
  • Roll in chopped nuts, toasted coconut, or crushed graham crackers
  • Color the white chocolate with food coloring. We recommend a gel food dye (instead of liquid) for vibrancy and also to keep the structure of the chocolate.

Use a ziploc bag with a corner cut off to pipe chocolate onto the strawberries

How to store chocolate covered strawberries

Chilling the berries in the refrigerator for 15 to 20 minutes will help the chocolate set more quickly, but for actual storage before eating, it’s best to store them in a cool area, not in the fridge. Long-term storage in the fridge can cause condensation to form on the chocolate, which makes it mushy and less appealing. Strawberries also taste better when served closer to room temperature.

Line an air-tight container with wax paper and place the berries in a single layer on the wax paper. Then cover with another layer of wax paper. Store somewhere cool.

Chocolate covered strawberries are best served on the day they’re made, but will keep for a day or two if needed.

Tips for success

  • Make sure the strawberries are completely dry before dipping them, or the chocolate will seize.
  • Use a toothpick to paint on the bow ties and buttons if you need more artistic control.
  • Put your wax paper lined cookie sheet in the freezer before starting, so that the chocolate cools faster when you put the dipped berries on it.
  • Use high cocoa butter content white chocolate for the smoothest white chocolate for dipping.

Try These Other Romantic Treats

Updated February 9, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Chocolate Covered Strawberries Recipe

  • Prep time: 1 hour
  • Chill time: 30 minutes
  • Yield: Makes 24 to 30 strawberries

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

Ingredients

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

Method

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

2 Melt the white chocolate first:

  • Double Boiler Method: Bring an inch of water to a simmer in a sauce pan. Set a metal bowl inside the saucepan; the bottom of the bowl should not touch the water. Add the chocolate and stir occasionally until melted. Remove the bowl from the saucepan before you begin to dip.
  • Microwave Method: Microwave the chocolate in 30 second intervals, stirring between each interval, until the chocolate is mostly melted with just a few unmelted pieces remaining. Continue to stir until the remaining pieces melt.

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 and let dry for 10-15 minutes, until hardened.

Dip the strawberry first in white chocolate Turn the strawberry upside down after dipping to prevent it from dripping white chocolate Lay the chocolate covered strawberries on wax paper to dry

4 Dip berries in melted dark chocolate: Melt the dark chocolate as above. 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 another 10-15 minutes, until hardened.

Once the white chocolate layer is dry, dip the strawberries in dark chocolate Flip the chocolate covered strawberries upside down after dipping to prevent from dripping.

5 Pipe dark chocolate buttons and bow ties: 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.

Once both layers are dry, pipe bowties and buttons onto the strawberries Use a ziploc bag with a corner cut off to pipe chocolate onto the strawberries

6 Dry and cool: Allow to completely dry and cool. (If drying seems to go too slowly, place them in the refrigerator for about 15 to 20 minutes.)

Best eaten the day they are made.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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32 Comments / Reviews

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Did you make it? Rate it!

  1. Michael

    Another little trick I have used to take it up a notch is to either soak the strawberries for 24 hours in advance in a champagne and then follow the recipe (ensure you have dried them prior to dipping) or if you don’t have time, use a sterile syringe and inject a little Grand Marnier (or favorite non-cream elixir) into the top of the strawberry after your chocolate has set.

    xxxxxyyyyy

  2. Vag

    For those who don’t have a steady hand you can draw the buttons and bow tie using a chopstick or toothpick. I also keep some small cavity molds handy to use up the leftover chocolate.
    To melt the chocolate I take a 2 qt sauce pan, fill it 2/3 full with water, put a 1 cup Pyrex measuring cup into the water with the handle on the outside. Bring the water to a boil, turn the flame down to a simmer, then place the chocolate in the cup. The chocolate will melt in a couple of minutes. Just make sure the water does not get into the chocolate.

  3. Brenda

    I have been using Nestle Toll House milk chocolate chips to make chocolate covered strawberries because I love the taste of that chocolate. Problem is the chocolate melts so quickly. I’m not familiar with “tempering.” Is that something I can do with the brand of chocolate I’m using? Thanks for your help.

    Tempering requires special equipment and generally some advanced pastry knowledge. This recipe doesn’t temper the chocolate. This means that the chocolate may begin to look funny after a few days. ~Garrett

  4. Krissy

    Just stumbled upon this site while researching these yummy confections. I am making a groom’s cake in 3 days, and the groom has requested strawberry cake with cream cheese icing. He also wants choc. covered strawberries on the cake. My question is, if they only keep for a short time, when can they be added to the cake? The cake will be picked up from my house, so I am not sure if I should place the strawberries ahead of time or send them with the groom’s sister to be placed on there by her (no cake decorating experience). They will most likely be used on the corners of the layers, as embellishment. Any suggestions would be most welcome-love your site!

    I would add them all to the cake at the last minute. My two cents. Fruit and untempered chocolate have a set amount of time to look pretty so the less time they sit around, the better. ~Garrett

  5. Jennifer

    You want anything that has a high cocoa % for the dark chocolate.

    Lindt, etc.

    As far as white chocolate… the higher the quality, the better the results. I can promise you that much.

    If you can find “couverture” chocolate… get that. It works the best over a plain bar of chocolate. Your next best bet is Bittersweet chocolate if you can’t find a good dark chocolate with a decent amount of cocoa butter in it for your coating needs, as bittersweet doesn’t have as much cocoa butter as couverture does by definition.

    White chocolate technically doesn’t count for chocolate as it doesn’t have any cocoa liquer in it. Or, just for simplicity’s sake, any cocoa in it. It is just cocoa butter, milk, sugar and maybe some other ingredients.

    Milk chocolate is cocoa butter (plausibly), milk, sugar, cocoa, and maybe some other ingredients.

    Dark chocolate is very heavy regulated stuff. It contains mainly cocoa. Very little sugar, and of course, that cocoa butter we know and love.

    Good luck with your tuxedo strawberries! I haven’t made these since hot & cold plated desserts class in culinary school, I look forward to doing them all over again for the hubby. :)

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Finished chocolate-covered strawberries on a plateChocolate Covered Strawberries