Chocolate Covered Strawberries

DessertValentine's DayChocolateStrawberry

The best homemade Chocolate Covered Strawberries. These strawberries are dipped in white chocolate, then in dark chocolate. A delicious treat that is easy to make.

Photography Credit: Elise Bauer

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!

How to make chocolate covered strawberries

All you have to do is dip them 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.

How to store chocolate covered strawberries

Chilling the berries in the refrigerator for 15 to 20 minutes will help them set, but you’ll want to store them in a cool area, not in the fridge.

Line a 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.

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.

Recipe updated, first published in 2008

Chocolate Covered Strawberries Recipe

Print
  • Yield: Makes 24 to 30 strawberries

Ingredients

  • 24-30 strawberries, fresh
  • 6 ounces of white chocolate
  • 8 ounces of 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 in a double boiler or microwave. Follow the melting directions on the package.

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.

4 Dip berries in melted dark chocolate: 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.

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.

6 Dry and cool: Allow to 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chocolate Covered Strawberries on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

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.

More from Garrett

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

How To Make Chocolate Covered Strawberries

Showing 4 of 32 Comments / Reviews

  • 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

  • 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.

  • 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.)

  • 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.

  • Alison

    These look amazing–so stylish! I have tried several of Garrett’s recipes, and they have all been a big hit with friends and family, especially the brandied cranberry, white chocolate chip cookies.

    I find that a Wilton squeeze bottle, normally used for candy making, is often easier to control than a plastic bag for decorating with chocolate. Of course, this may just be due to my slight lack of coordination!

View More or Leave a Comment/Review
Chocolate Dipped StrawberriesChocolate Covered Strawberries