Chocolate covered strawberries are the ultimate gift to give and receive any time of the year! They’re perfect for Valentine’s Day for that someone special, Mother’s Day for your mom, Christmas and New Years holiday parties, and birthdays! But ordering them online can be a little pricey, especially around special holidays! With my step-by-step tutorial, I’ll show you how to make the best chocolate covered strawberries at home! I use a classic chocolate strawberry recipe, adding my own beautiful twist and new techniques! My unique drying technique will make your chocolate strawberries stunning!
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Preparing the Chocolate
For my video tutorial, I used dark, milk and white chocolate chips. Since making this video, several companies now release chocolate melts (I use Ghirardelli), which makes things even easier! Just place your chocolate chips or melts into a microwave safe bowl and heat in 30 second intervals, stirring until the chocolate is melted and smooth.
- If you’re chocolate starts to set in the pastry bag, simply microwave for 10 seconds for the chocolate to melt. Chocolate melts will usually set at room temperature, so you don’t have to refrigerate the strawberries before enjoying. Chocolate chips take longer to melt and may not set at room temperature, unless tempered properly.
Preparing the Strawberries
Before dipping the strawberries into chocolate, it’s important to prepare them! Gently wash the berries under cold running water, rinsing away any dust. Arrange the strawberries single layer onto a tray lined with paper towels or a clean tea towel. Then, use paper towels to pat the berries dry. When you’re ready to dip the strawberry, gently pull away the leaves from the chocolate.
How to Make Chocolate Covered Strawberries
- Once you have the chocolate melts melted and the strawberries washed and dried, place a toothpick into the center of each strawberry, through the green top.
- Dip each strawberry into the desired chocolate – dark, milk or white chocolate. If you want to add nuts or sprinkles, add them now while the chocolate is still wet.
- For strawberries with no bottom/flat edges, prop the covered strawberries onto a foam board and let the chocolate set. If you don’t mind a flat bottom, simply place the strawberries onto a baking sheet lined with parchment paper.
- If desired, drizzle a contrasting chocolate over the strawberries once the first layer of chocolate is set.
- Keep the strawberries at room temperature and enjoy within 24 hours.
Enjoy Within 24 Hours
I recommend making these chocolate strawberries the same day you plan on serving them for best results. They are best if enjoyed within 24 hours since the strawberry will begin to release juices, making the chocolate look less appealing after sitting for too long. Try serving them on a tray, or if you’re giving these away as a gift, place them into a pastry box and tie it up with a ribbon. Most craft stores will sell white or pink boxes for cakes and treats, which will work well for these strawberries!
Keep the chocolate covered strawberries stored at room temperature. The chocolate and berries can ‘sweat’ and form condensation if kept in the refrigerator for too long.
Enjoyed this chocolate dipping tutorial? Check out some of my other recipes you’re sure to enjoy!
- Chocolate & Rose Bouquet – learn how to make a stunning strawberry, cookie and rose bouquet!
- Chocolate Covered Coffee Spoons – these chocolate spoons are perfect to give away as gifts during the holidays!
- Chocolate Caramel Cake Pops – you’ll love these easy to make cake pops with chocolate cake, caramel and more chocolate!
- Peach Marshmallow Pops – fruity zefir marshmallow pops dipped in chocolate!
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Need some supplies to make these strawberries? Here are some of the supplies you’ll need (affiliate links):
How to Make Chocolate Covered Strawberries (video)
- 24 extra-large strawberries, stem intact
- 2 cups dark chocolate melts, I use Ghirardelli
- 1 cup milk chocolate melts
- 1 cup white chocolate melts
- shortening, as needed
- Styrofoam board
- disposable pastry bags or zip-lock plastic bags
- 24 long toothpicks
Various Garnishes: optional
- chopped hazelnuts, pecans, macadamia
- sprinkles, pearls, additional optional garnishes
- Melt the chocolate melts over a double boiler or in microwave. If using the microwave, set the power level to a "medium" to avoid burning the chocolate. Stir it every 30 seconds until melted and smooth. If the chocolate clumps up or doesn't melt into smooth mixture, add a touch of shortening, 1/2 teaspoon at a time.
- Thread a toothpick into washed and dried strawberries. Dip the strawberries into desired chocolate (dark, milk or white) and place up on Styrofoam board using toothpick. Alternatively, simply place the chocolates onto a baking sheet lined with parchment paper.
- If you're adding nuts, sprinkles, or pearls, add them to the strawberries while the chocolate is still wet, otherwise they won't stick! If you want the chocolate to set faster, place tray into freezer for a few minutes or refrigerator.
- Continue decorating with additional designs. Try adding a contrasting chocolate color over the base chocolate.
- Keep the strawberries stored at room temperature for up to 24 hours. The strawberries will start to release juices and get soggy if kept for too long.