Go Back
–+ servings
many chocolate covered strawberries with various designs on a plate, on a table.

Chocolate Covered Strawberries Recipe (video)

45 minutes prep + 5 minutes cook
24 strawberries
Learn how to make the most beautiful chocolate covered strawberries, perfect for any special occasion!

Equipment

  • 2 silicon mats for setting the chocolate strawberries
  • 3 mixing bowls for melting the chocolate
  • disposable pastry bag

Ingredients 
US Customary - Metric

  • 24 extra-large strawberries
  • 1/3 cup baking soda, for washing berries
  • 4 to 8 oz dark chocolate melts
  • one or both (use 8 oz if using just one type)
  • 4 to 8 oz milk chocolate melts
  • 4 oz white chocolate melts
  • 1 to 2 tsp shortening, if needed
  • sprinkles, optional
  • finely diced nuts, optional

Instructions

Preparing the Strawberries:

  • The strawberries need to be washed and dried prior to dipping them into chocolate.
  • Fill a large bowl with cool water and stir in about 1/3 cup baking soda. Add the strawberries and soak for about a minute before rinsing the berries.
  • Dry the berries on paper towels and pat the berries dry; they should be completely dry before adding chocolate.

Melting the Chocolate:

  • Melting Chocolate in the Microwave: place the chocolate into a microwave-safe bowl. Heat the chocolate in 1-minute intervals, stirring after each interval. Heat until the chocolate is silky smooth.
  • Melting Chocolate on the Stovetop: fill a small pot halfway with water and bring it to a low simmer. Place a bowl over the water, but it should not touch the water! Add in the chocolate and stir often until the chocolate is melted and smooth.  
  • Melting White Chocolate: white chocolate can be tricky to melt and requires a slightly different approach. If using the microwave, heat and stir in 30-second intervals. If the chocolate remains thick and clumpy, add 1 to 2 teaspoons of shortening to help make it smooth.

How to Make Chocolate Covered Strawberries:

  • To dip the strawberries – gently pull away the leaves up and away from the fruit, then dip the strawberries into the melted chocolate, rotating the berry to coat it all over.
  • Gently twirl the berry by the stem, allowing excess chocolate to drip off and back into the bowl. Use a small spatula to gently scrap off excess chocolate from the back of the berry, if necessary.
  • Place the chocolate strawberries onto a baking sheet lined with a silicon mat or parchment paper to set.

Adding Chocolate Drizzle:

  • To add a classic white chocolate drizzle on top, allow the milk/dark chocolate to set first. Transfer a small amount of melted white chocolate into a pastry bag, cut a tiny tip off the end, then drizzle the white chocolate over the strawberry.
  • This method can also be done with dark chocolate drizzled over a white chocolate covered strawberry.
  • You can also do a two-tone drizzle with white chocolate and dark chocolate.

Adding Sprinkles & Nuts:

  • When using dark colored or mixed sprinkles, a white chocolate base works best as it will highlight the colors. A dark chocolate base will work with light colored sprinkles.
  • For the best results, add sprinkles and chopped nuts (pistachios, almonds, pecans, or macadamia) while the chocolate base is still melted/wet.

Making Tuxedo Strawberries:

  • First, dip one side of each strawberry into white chocolate, then set onto the mat to set.
  • Next, dip each strawberry into dark chocolate, leaving a ‘V’ shape of white chocolate peeking through in the middle.
  • Use a toothpick to add drops of chocolate to create a ‘bowtie’ and for adding little ‘buttons’.

Storing Suggestions:

  • Chocolate covered strawberries are best enjoyed within 24 to 36 hours when they are fresh and look their best.
  • As the strawberries stand, they will begin to weep juices, which will cause the chocolate to separate from the berry.
  • If you are planning to enjoy them within a few hours, simply keep them on a tray at room temperature. For storing overnight, place the berries into an airtight container and into the fridge.