Here’s an easy recipe for chocolate covered strawberries that’s perfect for Valentine’s Day or other romantic occasions! Just dip the berries in dark, milk, or white chocolate and then decorate with your favorite toppings.
Chocolate-dipped strawberries are a romantic dessert that you can make in just minutes to share with your loved ones. The best part, it’s fun to customize to your liking. Keep it simple, or add crunchy nuts, sprinkles, or a drizzle of contrasting colors.
I’ll share with you some important tips to ensure a stunning fruit that will stay fresh and look beautiful when you’re ready to serve.
How to make chocolate covered strawberries
This recipe only has a few ingredients, but how you prep them is crucial for success. Make sure to wash the strawberries first and dry them well. I recommend placing the cleaned fruit on a sheet pan lined with paper towels to further dry in the refrigerator. The cool dry air inside will help remove any residual moisture off the berries while you prepare the chocolate.
There are various methods on how to melt chocolate. For this particular recipe, I use a double boiler over barely simmering water. When the chocolate is ready, dip each strawberry and gently shake off any excess coating. Transfer to a baking sheet topped with parchment or waxed paper. You can then quickly add any extra toppings or just let them sit until the chocolate hardens.
There are a few different types of chocolate for dipping, but I find using compound chocolate creates a smooth, quick-drying coating. I prefer Guittard dark chocolate and vanilla A’Peels. These large round wafers are specifically used for dipping chocolate and give a nice clean surface once they solidify at room temperature.
Regular baking chocolate like the chips you would add to a cookie can be used. However, you’ll need to refrigerate the strawberries after dipping so the coating hardens. If you plan on using more high-quality, pricey, couverture chocolate like the professionals use, make sure you take the time to properly temper the chocolate.
Using a make-shift double boiler
To melt the compound chocolate, add it to a heat-proof bowl made of glass or metal. Place it on top of a smaller pot that’s filled with water. The bowl filled with chocolate should not touch the water. Set the stove-top to low heat to create a gentle simmer. This method is called a double boiler.
The water should not exceed 140ºF (60ºC) or the chocolate can burn and lose flavor. Stir until completely melted then immediately remove from the heat source. Alternatively, you can use a glass bowl and microwave the chocolate on 50% power at 15 to 30 seconds intervals until fully melted.
Dipping the strawberries
Depending on the length of the green leafy stems on your strawberries, you can insert a toothpick into the top in order to help make dipping easier. You’ll want to wait until after the chocolate has completely hardened before removing the toothpicks. I learned the hard way and made a mess!
If you chilled the clean strawberries in the refrigerator the coating will dry much faster compared to room temperature berries. Make sure to factor that in if you plan on adhering other coatings to the chocolate. If double-dipping with two types of chocolate or using a drizzle, wait until the first coat has completely dried before applying the second coating.
Adding color to the chocolate
To make these chocolate covered strawberries a little more festive, I use Wilton gel food color to make a pink coating with the vanilla A’Peels. During the melting process, I just add a little bit of the gel until the desired color is reached. When the chocolate hardens, you can also brush on some edible gold luster dust on the surface for a shiny, glitzy appearance.
How long will they last?
If dipping and serving the same day, the strawberries can be left at room temperature for up to 8 hours for a softer bite, or refrigerate for a more crisp texture. Serve about 15 minutes after removing from the refrigerator.
You can store chocolate-dipped strawberries in the refrigerator uncovered for up to 2 to 3 days for maximum freshness. The chocolate coating tends to sweat on the surface when covered in the refrigerator due to condensation. Note that certain candy or cookie toppings may get sticky or become damp if stored over 24 hours.
Can you freeze the berries?
Yes, chocolate covered strawberries can be frozen. Place them on a parchment paper-lined sheet pan in a single layer. Freeze for 3 to 4 hours, or until solid. Transfer to an airtight container and freeze for up to 1 month. Defrost in the refrigerator for 1 hour, do not let them completely thaw or they will be mushy in texture.
Why do chocolate covered strawberries leak?
If you notice the strawberries leaking with some red juice after a day or two, that’s typically from damaged spots on the fruit that were cut or bruised. Over time the water in the ruptured cell walls of the berries interacts with the sugar in the chocolate and will expel moisture by osmosis.
More topping ideas
- Chopped peanuts, almonds, or cashews.
- Colorful sprinkles, edible confetti, sanding sugar.
- Mini chocolate chips.
- Drizzle on different colored melted chocolate.
- Crushed candy canes, toffee, cookies or graham crackers.
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What are compound chocolates?
Look for labels calling out names like melting wafers, A’Peels, or candy coating. When melted they do not require tempering to harden at room temperature. What makes the chocolate coating set is hydrogenated palm kernel oil which helps the chocolate stay solid at room temperature once cooled.
Chocolate Covered Strawberries
- Clean and thoroughly dry each strawberry. Place them on a paper towel-lined baking sheet and chill in the refrigerator until ready to dip.
- Poke a toothpick into the top of each berry to make dipping easier (if needed).
- Line a large sheet pan with wax paper or parchment paper.
- Place 1 cup of dark chocolate in a dry bowl (heatproof glass or aluminum).
- Using the double boiler method, melt the chocolate over a small pot of simmering water (less than 140°F/60ºC) with the bowl of chocolate not touching the water.
- Gently stir the chocolate using a rubber spatula until the lumps are dissolved, trying not to incorporate air bubbles.
- When chocolate is melted, remove from the heat.
- Repeat the process with white chocolate in a separate bowl. Once the white chocolate is melted, use it for dipping. If coloring, add a small amount of gel coloring, stirring and adjusting the color until the desired color of s reached.
- Dip each berry into the melted chocolates, shaking off any excess back into the bowl.
- Carefully lay each chocolate covered strawberry on the sheet pan, do not move until dried. If adding sprinkles, nuts, or chocolates, add them now while still wet.
- To drizzle extra chocolate on the dipped strawberries, transfer some of the melted chocolate into a small resealable bag, poke a little hole in the corner and pipe lines onto the dipped berries.
- If using compound chocolates like A'Peels, the chocolate coating will harden at room temperature once cooled. If using melted chocolate baking chips that are not tempered, refrigerate the dipped strawberries to harden the surface. Remove toothpicks (if using) once the chocolate has set before serving.
- Dark chocolate, semi-sweet, milk chocolate chips, or white chocolate are classic coating options.
- Serve the chocolate covered strawberry once completely set the same day, or refrigerate for up to 2 to 3 days uncovered in the refrigerator. Bring to room temperature for 15 minutes before serving if chilled.
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