Craving an easy, crowd-pleasing dessert? Chocolate Covered Strawberries are your go-to treat – sweet, juicy, and dipped in rich chocolate. They’re simple to make, fun to decorate, and the perfect indulgence for Valentine’s Day or any special occasion!
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Why this recipe works
- Juicy, chocolatey perfection: Sweet, fresh strawberries dipped in rich, velvety chocolate – what’s not to love?
- So easy, it’s almost too good to be true: Just a handful of ingredients and a few simple steps. Even on your busiest days, you’ve got this! (If even that’s a no, just make chocolate sauce and hand your family strawberries for dipping… Nobody will complain!)
- Fun for the whole family: Let the kids go wild with sprinkles, drizzles, and toppings – they’ll love making (and eating) these with you!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Strawberries: Opt for fresh, ripe strawberries at room temperature; cold berries can cause the chocolate to seize. Larger berries are easier to dip!
- Chocolate: Semi-sweet chocolate is a classic choice, but feel free to experiment with dark or white chocolate. Adding a teaspoon of vegetable oil can help achieve a smoother, shinier finish.
- Decorations: Sprinkles, crushed nuts, or a drizzle of contrasting chocolate add a fun touch and are a great way to keep the kids engaged! But their are entirely optional and the strawberries are a delight simply dipped in chocolate, too.
Step by step overview
This is a simple recipe, but let’s quickly walk through the steps together so you have a visual for the best recipe success. Before you begin, line a baking sheet with parchment paper or a silicone mat.
1. Wash and dry Strawberries:
2. Melt chocolate:
Microwave the chocolate in 20-30 second intervals, stirring between each, until smooth. Do not overheat it, or it will split and seize up!
3. Dip strawberries:
4. Set:
Decorate (optional): While the chocolate is still wet, add your choice of sprinkles or nuts. For a drizzled effect, let the initial coating set, then drizzle with melted white or milk chocolate.
Tips for success
- Make sure the berries are super dry: Even a drop of water can make the chocolate slip right off, so dry those berries really well.
- Melt chocolate slowly: Take your time melting the chocolate – low and slow is the way to go. Else it can seize up or split. If it gets too thick, a little vegetable oil will smooth it out.
- Room temp is best: Cold strawberries can cause condensation, which makes the chocolate slide off. Let them come to room temp first.
- Use good chocolate: High-quality chocolate melts better and tastes amazing – totally worth it!
- Decorate at the right time: Add sprinkles or toppings quickly while the chocolate is still wet so they stick perfectly. Drizzle contrasting chocolate on when the chocolate coating is fully set so they don’t mix.
Helpful recipe hints
Troubleshooting & storage questions
This usually happens if the strawberries are not completely dry. Any water can prevent the chocolate from adhering properly.
Overheating or introducing moisture can cause chocolate to seize, resulting in a lumpy texture. Melt the chocolate slowly over low heat and ensure all utensils and strawberries are completely dry.
Additionally, adding a small amount of vegetable oil to the melted chocolate can enhance its smoothness and shine.
Allow the chocolate to set at room temperature before refrigerating, as rapid temperature changes can cause cracking.
Chocolate-covered strawberries are best enjoyed fresh, ideally within 24 hours.
If you need to store them, place them in a single layer in an airtight container lined with paper towels to absorb moisture.
Refrigerate for up to 48 hours, but be aware that the strawberries may release juice over time, affecting the texture.
Freezing is not recommended, as the strawberries can become mushy upon thawing, and the chocolate may develop a white coating due to temperature changes.
Serving tips
Chocolate covered strawberries are best served at room temperature for that perfect juicy bite and smooth chocolate shell. If stored in the fridge, let them sit out for about 15-20 minutes before serving.
For gifting, place each strawberry in a mini cupcake liner to keep them from sticking together, then arrange them in a box or container with parchment paper between layers. Tie it up with a ribbon for a thoughtful, homemade Valentine’s Day gift!
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Chocolate Covered Strawberries
Recipe details
Ingredients
- 1 pound fresh strawberries at room temperature
- 8 ounces semi-sweet chocolate chopped (or chocolate chips)
- 1 ½ teaspoons vegetable oil
- 4 ounces white or milk chocolate chopped (optional, for decorating)
- toppings sprinkles, crushed nuts, or other decorations (optional)
Instructions
- Prep: Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare strawberries: Gently rinse strawberries under cool water and pat them completely dry with paper towels. They must be dry, as moisture can cause the chocolate to seize or slide off.
- Melt semi-sweet chocolate:Using a microwave: Combine the chocolate and oil in a microwave-safe bowl. Heat in 20-30 second intervals, stirring well between each session, until melted and smooth.Using a double boiler: Fill a small pot with 1-2 inches of water and bring it to a gentle simmer. Reduce heat to low. Place a heatproof bowl on top of the pot, ensuring it doesn’t touch the water. Add the semi-sweet chocolate and vegetable oil to the bowl. Stir constantly until the chocolate is fully melted and smooth.Remove the bowl from the heat. Be careful not to let any steam or water get into the chocolate, as this can cause it to seize.
- Dip strawberries: Hold a strawberry by the stem or leaves and dip it into the melted chocolate, covering about ¾ of the strawberry. Let any excess chocolate drip off before placing it on the prepared baking sheet.
- Decorate (optional): Add sprinkles, crushed nuts, or other decorations while the chocolate is still wet.For piping stripes of milk or white chocolate, allow the dipped strawberries to fully set first. Then melt the white or milk chocolate in the same manner as the semi-sweet chocolate. Use a spoon or a piping bag to drizzle the melted chocolate over the dipped strawberries.
- Set the chocolate: Let the strawberries sit at room temperature until the chocolate hardens.
- Serve or store: Serve immediately or store in a single layer in an airtight container in the refrigerator for up to 1 day.
Notes
Tips: Dry berries well, melt chocolate slowly, decorate quickly, and use quality chocolate.
Storage: Best fresh; store in airtight container up to 24 hrs. Serve at room temp.
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