Chocolate Covered Strawberries

5 from 5 votes
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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 covered strawberries on a white plate.

Chocolate-dipped strawberries are a romantic dessert 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 contrasting colors.

I’ll share with you some essential tips to ensure a stunning fruit that stays fresh and looks beautiful when you’re ready to serve.

How to make chocolate covered strawberries

You only need a few ingredients to make perfect chocolate-covered strawberries. However, 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 dry further in the refrigerator. The cool dry air inside will help remove residual moisture from the berries while preparing the chocolate.

There are various methods for how to melt chocolate. I use a double boiler over barely simmering water for this particular recipe. 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. Quickly add extra toppings like sprinkles or chopped nuts if desired. Let them sit at room temperature until the chocolate sets.

Dipping a strawberry into a bowl of melted chocolate.

Chocolate selection

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 A’Peels or Ghirardelli melting wafers. Choose dark chocolate, semi-sweet, milk chocolate, or vanilla. These large round discs are used explicitly for dipping chocolate and give a nice clean surface once they solidify at room temperature.

Regular baking chocolate chips can be used. However, you’ll need to refrigerate the strawberries after dipping them, so the coating hardens. If you plan on using more high-quality, pricey, couverture chocolate like the professionals, make sure you take the time to temper the chocolate properly.

Chocolate dipped strawberries lined up on a baking sheet.

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 stovetop 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 thoroughly melted.

Dipping the strawberries

Depending on the length of the green leafy stems on your strawberries, insert a toothpick into the top to help make dipping easier. Add in two toothpicks to help prevent spinning. 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 would dry much faster than room temperature berries. If you plan on adhering other coatings to the chocolate, make sure to factor that in. 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.

Dipping strawberries into chocolate with red food coloring.

Adding color to the chocolate

To make these chocolate-covered strawberries a little more festive, I use Wilton gel food color to create a pink coating with the vanilla-flavored wafers. During the melting process, I 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 served the same day, the strawberries can be left at room temperature for up to 8 hours for a softer bite or refrigerated for a more crisp texture. Serve for about 15 to 30 minutes after removing from the refrigerator for the best texture.

Store chocolate-covered 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 fridge due to condensation. Note that certain candy or cookie toppings may get sticky or become damp if stored over 24 hours.

Using a toothpick to hold a chocolate covered strawberry being coated with crushed nuts.

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 thaw entirely 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

  • Add chopped nuts like 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.
Chocolate covered strawberries dipped in nuts and chocolate chips.

Recipe Science

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

Indulge in the sweet and decadent taste of freshly picked strawberries coated in rich, smooth chocolate. Perfect for special occasions!
5 from 5 votes
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Servings 12 strawberries
Course Dessert
Cuisine American

Ingredients 
 

  • 12 large strawberries
  • 1 cup dark or milk chocolate , Ghirardelli Melting Wafers
  • 1 cup white chocolate , Ghirardelli Melting Wafers
  • gel food coloring, optional
  • 1 cup chopped nuts, mini chocolate chips, or sprinkles for topping (optional)

Instructions 

  • Rinse and Dry the 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, and set aside.
  • Melt the Dark Chocolate – 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 the chocolate is melted, remove it from the heat.
  • Melt the White Chocolate – Repeat the process above with the white chocolate using a clean 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 is reached.
  • Dip the Strawberries – Dip each berry into the melted chocolates, shaking off any excess back into the bowl. Carefully lay each dipped strawberry on the lined sheet pan. If using, immediately add sprinkles, nuts, or chocolate chips while the chocolate is still wet.
  • Let them Dry – Do not move the berries until set. Remove toothpicks (if using) once the chocolate has hardened.
  • For the Drizzle Look (Optional) – Transfer some of the melted chocolate into a small resealable bag. Cut the corner and pipe lines onto the dipped berries. Dry completely.

Notes

  • Using Compound Chocolates: If using Guittard A’Peels or Ghirardelli melting wafers, the chocolate coating will harden at room temperature once cooled.
  • Using Chocolate Baking Chips: For non-tempered chocolate, refrigerate the dipped strawberries to harden the surface.
  • Serving: Once completely set, serve the same day within 8 hours.
  • Storing: Refrigerate uncovered, for up to 2 to 3 days. Bring to room temperature for 15 minutes before serving.
  • Freezing: Freeze on a parchment paper-lined sheet pan for 3 to 4 hours or until solid. Store in an airtight container for up to 1 month. Defrost in the refrigerator for 1 hour. 

Nutrition Facts

Serves: 12 strawberries
Calories 85kcal (4%)Carbohydrates 10g (3%)Protein 1g (2%)Fat 5g (8%)Saturated Fat 4g (20%)Cholesterol 2mg (1%)Sodium 15mg (1%)Potassium 87mg (2%)Fiber 1g (4%)Sugar 8g (9%)Vitamin C 7mg (8%)Calcium 40mg (4%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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