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

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  • 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.

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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.

How To Make Chocolate Covered Strawberries

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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!

  • 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.

  • 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

  • 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

  • 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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