Chocolate Covered Strawberries

Easy chocolate covered strawberries are perfect for Valentine’s Day or any other romantic occasion! They’re so easy to make, indulgent, and elegant at the same time.

Is there anything better than things dipped in chocolate? I think not! I want to dip everything in chocolate, I mean, chocolate covered Oreos, chocolate dipped truffles or chocolate-covered strawberries. I love them ALL!

These simple treats take minutes to prepare, but the result is so impressive. Plus, these chocolate strawberries are quite healthy if you use high-quality chocolate of course.

So here I am sharing a full tutorial on how to make neat, pretty, and non-sticky chocolate covered strawberries using just a few ingredients in minutes! With different topping ideas and all of my tips and tricks.

You Only Need 2 Ingredients!

• Ripe, plump, vibrant, fresh, and firm strawberries with fresh green leaves. For better-looking results, choose bigger strawberries.
• High-quality chocolate bar, chocolate chips, or chocolate melts.

How to Make Chocolate Covered Strawberries

Prep the strawberries. In a colander, wash the strawberries under running water for a minute, and drain well. Dry with paper towels before working with them.

Melt the chocolate. You can either do this in the microwave or over the stovetop. I personally prefer the double boiler method over the stovetop as you get better results. But if you melt the chocolate in the microwave very carefully, that also works well. Here’s how you do it:

• Double boiler method: Place the chopped chocolate or chocolate chips in a heat-proof bowl. Bring a saucepan filled with an inch of water to a very gentle simmer on low heat (the water should not exceed 140ºF/60ºC), and let the bowl sit over the water without touching it. Using a spatula stir the chocolate until it has completely melted. Remove the chocolate from the heat immediately.
• Microwave method: Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Heat in the microwave in 15 to 30 seconds intervals, stirring the chocolate well between each interval until the chocolate has completely melted and looks smooth.

TIP: If the chocolate is too thick for dipping, mix in 1 tablespoon of melted coconut oil or coconut shortening.

Dipping the Strawberries

I find it much easier to use a glass or a deep small bowl for easy dipping.

Line a sheet pan with parchment paper, and set it next to the chocolate. Dip each strawberry at a time, hold it by the leaves or stem (or you can insert a toothpick into the top of each strawberry) and dip into the chocolate rotating slowly and gently shaking off any excess.

Place on the parchment paper, and let the chocolate harden (if you used a toothpick, remove it after the chocolate has hardened). If dipping in toppings (crushed nuts, desiccated coconut, sprinkles, etc) then dip in the topping first and then transfer onto the parchment paper-lined sheet.

Repeat with the rest of the strawberries until all of them are done.

TIP: If you want the chocolate to solidify quicker, you can chill the strawberries in the fridge before dipping in chocolate and they will harden quicker than room temperature strawberries. I don’t recommend doing this if you’re planning to dip in other toppings as the chocolate will harden too quickly.

Allow the chocolate to harden for about 20 minutes. Then decorate (optional) with a drizzle of chocolate (you can use different colors).

Adding Color to the Chocolate

You can add color to the chocolate if you like. Just add a couple of drops of gel food coloring to the white chocolate as you’re melting it.

To decorate with a chocolate drizzle, melt dark, milk, or white chocolate (or melting wafers), and transfer to a small Ziploc bag. Cut off the tip (a very small cut), then gently drizzle over the strawberries to create somewhat neat lines. See the image below.

If you want the chocolate to harden quicker, transfer the sheet pan to the fridge for 15-20 minutes.

Common Questions About Chocolate Covered Strawberries

Top Tips for Making Perfect Chocolate Covered Strawberries With a Smooth Finish

I mentioned most of the tips above, but here’s a quick summary to ensure that your strawberries turn out perfect!

• The strawberries must be completely dry before dipping so that the chocolate sticks well to the strawberries. Also, water will ruin your chocolate and make it grainy.
• If the melted chocolate is too runny for dipping, leave it for a couple of minute and it will thicken.
• If the melted chocolate is too thick, just mix in a tablespoon of melted coconut oil.
• If you’re planning to add toppings to the chocolate covered strawberries do this as soon as you dip the strawberries before the chocolate hardens.
• Chill the strawberries in the fridge before dipping to let the chocolate harden quicker. This won’t work very well if you’re decorating with toppings.
• Only decorate with a chocolate drizzle after the dipping chocolate has solidified.
• Do not freeze the strawberries as they will become mushy and not so pleasant to eat.

Toping Ideas

• Chopped nuts: almonds, peanuts, hazelnuts, pecans, or pistachios.
• Desiccated coconut.
• Crushed pretzels, cookies, Oreos, Biscoff, or graham crackers.
• Sprinkles, or funfetti.

Storing Tips

The chocolate strawberries are best enjoyed on the same day within 8 hours.

If you’re planning to serve the chocolate covered strawberries on the same day, you can leave them at room temperature. Store them in a single layer so they’re not overlapping in the fridge for up to 2 or 3 days depending on how fresh the strawberries are.

When serving, remove from the fridge and let them sit at room temperature for at least 15 minutes before eating.

NOTE: When storing in the fridge covered, the surface of the chocolate might become a bit sticky due to condensation. So I recommend storing the chocolate covered strawberries uncovered in the fridge.