Sweet, delicious Chocolate-Covered Strawberries are so easy to make and ready to enjoy in minutes. They are perfect for large crowds or a romantic dessert.

Chocolate and strawberries, is there a better combination? For as long as I can remember, strawberries have been one of my favorite fruits. I love Strawberry Pie, Strawberry Ice Cream, Strawberry jams, and pretty much anything with strawberries. So once I discovered how easy it was to dip strawberries into decadent melted chocolate it was all over! You will never find another dessert as easy to make and enjoy as chocolate-covered strawberries. Extra points if you get fancy and make a bouquet 🙂

The most important thing to remember when making chocolate-covered strawberries is not to overheat the chocolate. If the chocolate gets too hot, typically above 120°F it will not set properly and the chocolate is likely to look ashy or have gray streaks. This is why the chocolate must be tempered or you can use chocolate melts that already contain a high amount of cocoa butter. I am a fan of couverture chocolate for desserts like this, but honestly, I have also used chocolate chips! I love chocolate because you can be as carefree or as fancy as you like. Once the chocolate is melted, that is all folks! All that is left to do is dip, set, and enjoy.

CHOCOLATE COVERED STRAWBERRIES INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Strawberries – 1 pint of fresh strawberries, about 1 pound, cleaned and dried.

Dark chocolate – Dark chocolate can be substituted with milk chocolate or semi-sweet chocolate.

White chocolate – I like to buy chocolate on the bulk candy aisle, but white candy melts work fine here too.

HOW TO MAKE CHOCOLATE COVERED STRAWBERRIES

Follow these steps to make this recipe:

Clean & Prep: Line a sheet pan with parchment paper and set aside. Clean the strawberries and dry them thoroughly to remove any excess water and moisture.
Melt the chocolate: In the microwave, or in a double boiler over simmering water add half of the dark chocolate and melt. Turn off the heat, then slowly add the remaining chocolate, whisking to combine. Repeat the steps for the white chocolate.
Dip: Hold the strawberries by the stem or Insert a toothpick into the stem of the strawberry, then dip each strawberry into the chocolate. Place the strawberries on the parchment-lined sheet pan to allow the chocolate to set.
Decorate: Add the chocolate to a piping bag or use a spoon to drizzle the remaining chocolate over the strawberries. Allow the chocolate-covered strawberries to sit out for a few minutes at room temperature to set.

PRO TIPS FOR MAKING THIS RECIPE

Dry thoroughly. Before dipping in the chocolate, starting with clean, very dry strawberries is important. This will prevent added water to the chocolate which will cause it to seize, becoming stiff.
Chop uniformly. Chop the chocolate into smaller, uniform pieces to ensure the chocolate melts evenly, which in return helps with properly tempering the chocolate.
Choose high-quality chocolate. I recommend using chocolate with high cocoa butter content such as couverture chocolate or something similar for dipping. You can use baking chips such as chocolate chips, but the higher the cocoa content the better the results!
Do not overheat it. Do not overheat the chocolate or allow it to go above 120°F. Overheating the chocolate will cause the cocoa butter to break down and it will not temper properly. Heating and tempering the chocolate correctly will create beautiful chocolate that is glossy and has a sharp snap when biting into it.
Infuse. If you want to take the strawberries up a few notches, infuse them with brandy or grand marnier. To infuse the strawberries, fill a food-grade syringe with liqueur and inject about 1 to 2 teaspoons into each berry.

Chocolate Covered Strawberries

5 from 1 vote

Recipe by Jamie Tryon Course: DessertDifficulty: Easy

Servings

strawberries

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

8 oz 8 about 1 cup semi-sweet or dark chocolate, chopped
4 oz 4 about 1/2 cup white chocolate, chopped
1 pound 1 strawberries, cleaned and dried

Directions

Line a sheet pan with parchment paper and set aside. Clean the strawberries and dry them thoroughly to remove any excess water and moisture.
In the microwave, or in a double boiler over simmering water add half of the dark chocolate and melt. Turn off the heat, then slowly add the remaining chocolate, whisking to combine. Repeat the steps for the white chocolate.
Dip each strawberry into the chocolate, holding the berries by their stems or using a toothpick, then place on the parchment-lined sheet pan for a few minutes to set.
Drizzle each strawberry with the remaining chocolate to decorate.

Recipe Video

Notes

Before dipping in the chocolate, starting with clean, very dry strawberries is important. This will prevent added water to the chocolate which will cause it to seize, becoming stiff.
Do not overheat the chocolate or allow it to go above 120°F. Overheating the chocolate will cause the cocoa butter to break down and it will not temper properly.
If you want to take the strawberries up a few notches, infuse them with brandy or grand marnier. To infuse the strawberries, fill a food-grade syringe with liqueur and inject about 1 to 2 teaspoons into each berry.

Did you make this recipe?

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