Chocolate-Covered Strawberries (2024)

Tessa’s Recipe Rundown

TASTE: You can’t go wrong with the heavenly flavor combination of fresh strawberries and chocolate!
TEXTURE: The chocolate is thick and rich, shattering when you bite into it, giving way to a tender, sweet berry underneath.
EASE: Super easy!
PROS: Romantic, simple, and totally customizable. Can be served by themselves or as a special garnish on cakes, cupcakes, cheesecakes, you name it.
CONS: None.
WOULD I MAKE THIS AGAIN? Absolutely.

How to Make Chocolate-Covered Strawberries

Wash and Thoroughly Dry the Strawberries First

Always wash your strawberries first, then be sure to thoroughly dry every berry, including the leaves. I like to do this in advance and allow the strawberries to sit on some paper towels for at least an hour, allowing them to fully air dry. Dipping a damp strawberry will not only ruin your melted chocolate but it won’t stick properly to the strawberry.

How to Pick the Best Strawberries for Dipping in Chocolate

Select bright red strawberries with vibrant green leaves. Avoid berries with dark green leaves (overripe) or white tops (not as sweet or juicy). When in season, I prefer to shop at my local farmer’s market for strawberries because I find them much more ripe and sweet than the grocery store selection.

Should I Use Tempered Chocolate for Dipping Strawberries?

• This is the most professional and durable choice (the chocolate will stay solid at room temperature) but it’s more time-consuming and technically advanced.
• Instead, we are adding a little coconut oil (or shortening – either is fine) as a “hack.” These types of oil are saturated fats and therefore solid at room temperature, which help to solidify the chocolate coating without tempering.
• With this method, they’ll still need to be stored in the fridge until shortly before serving, so if you wish to keep them at room temperature a little longer, I recommend omitting the oil and tempering your chocolate.
• If you’d like to learn how to temper chocolate for dipped strawberries that will stay solid at room temperature, click here for my tutorial.

What Kind of Chocolate to Use For Chocolate-Covered Strawberries?

• I like to use semisweet chocolate because I find it has the perfect balance of sweetness for the strawberries.
• Milk chocolate and white chocolate are a little too sweet for my preference, and they’re more challenging to work with when coating. However, if that’s your preference, then go for it!
• You can use bittersweet or dark chocolate if you prefer.
• My favorite chocolate for making chocolate-covered strawberries is Ghirardelli semi-sweet baking chocolate or Guittard organic semisweet chocolate baking wafers.

Can I Use Chocolate Chips for Dipping Strawberries?

I don’t recommend it. Chocolate chips contain ingredients to help them maintain their chip shape, so they won’t melt as smoothly. Use a bar of baking chocolate and chop it up for best results. High-quality baking wafers will also work well.

Can I Use Candy Melts for Chocolate-Covered Strawberries?

Chocolate candy melts aren’t technically chocolate and don’t taste great. My method of using high-quality chocolate plus a little coconut oil/vegetable shortening eliminates the need for candy melts and tastes SO much better.

Tips for How to Dip Strawberries in Chocolate

1. Start with completely dry berries at room temperature. Chocolate won’t adhere properly to damp strawberries, and the chocolate can seize and become grainy.
2. Once your chocolate is melted, transfer it to a small yet tall bowl, measuring cup, or glass. The further you can dip your strawberries inside without having to rotate the berry, the more evenly they’ll be coated and the faster the process will go.
3. Insert a toothpick into the strawberry’s stem, pushing the leaves upward. Hold this part as you dip the berry.
4. Dip into the semisweet chocolate, coating completely, and gently tap the toothpick to remove excess chocolate. You can also gently scrape the excess chocolate on the edge of the bowl.
5. If you wish to drizzle something onto your coated berry to decorate, allow the chocolate to solidify before drizzling.
6. Alternatively, if you wish to coat the strawberries in crushed cookies/nuts/sprinkles, roll them right after dipping, so the coating adheres.
7. Place the strawberry on a parchment-lined baking sheet, sliding forward slightly to prevent the chocolate from pooling.
8. If your melted chocolate begins to harden, simply pop it in the microwave for a short burst, stir, and continue dipping.

What Bowl Should I Use for Dipping the Strawberries in the Chocolate?

You can use a small bowl, a cup, or a measuring cup to dip your strawberries. The further you can dip your strawberries without having to rotate the berry, the more evenly they’ll be coated. A tall, deep glass bowl like this will work; just be sure it’s not too wide. This silicone measuring cup is a great option as it’s tall and narrow. Alternatively, a 2-cup Pyrex glass measuring cup works well for the same reason.

How to Decorate Chocolate-Covered Strawberries

Here are some of my favorite options for drizzling and decorating chocolate-covered strawberries:

• Melted peanut butter
• Melted white or milk chocolate
• Finely chopped nuts (pecans, pistachios, peanuts, etc.)
• Crushed graham crackers
• Oreo cookie crumbs
• Shredded coconut
• Mini chocolate chips
• Crushed cereal
• Sprinkles

How to Store Chocolate-Covered Strawberries

Store uncovered in the refrigerator. Don’t keep the chocolate-covered strawberries inside an airtight container, as this can cause condensation. The length of time they’ll keep will depend on the freshness of the berries, but I don’t recommend keeping them longer than a couple of days. The berries will start to weep more the longer they are kept.

Can Chocolate-Covered Strawberries Be Frozen?

No, unfortunately, the strawberries will get watery and mushy in the freezer.