Chocolate Covered Strawberries (VIDEO)
Your guide to making the BEST Chocolate Covered Strawberries. It’s easier than you think to achieve gourmet chocolate strawberries which are perfect for Valentine’s Day, Mothers Day, or any special occasion.
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We love special Valentine’s Day Recipes from Lava Cakes to Panna Cotta, and of course Red Velvet Cake. If you are a fan of romantic desserts, these Chocolate Covered Strawberries are a must-try!
Chocolate Covered Strawberries Video
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Why you will Love this Recipe
We’re sharing our tips on how to melt and temper chocolate the right way so you end up with shiny and non-sticky chocolate covered strawberries that have a little crunch when you bite into them.
We’re also sharing our technique for dipping strawberries in chocolate and how to decorate strawberries. It’s surprisingly easy to make those adorable tuxedo strawberries or a strawberry bouquet.
Ingredients
To make simple chocolate-covered strawberries, you really only need two ingredients:
- Semi-sweet chocolate – chocolate chips or bars
- Strawberries – pick large strawberries with vibrant stems
The Best Chocolate for Dipping Strawberries
You will need real semisweet or dark chocolate for tempering. For the tempering to work, the chocolate must have cocoa butter in the ingredients. These are great options:
- Ghirardelli baking bars
- Trader Joe’s Pound Plus Chocolate from Belgium
- Guittard chocolate wafers.
Can I use Candy Melts? Candy melts are compound chocolate and contain other ingredients besides cocoa butter. You can use them, just melt according to package instructions.
How to Make Chocolate Covered Strawberries:
- Prepare strawberries – rinse and thoroughly pat dry with paper towels. Insert skewers if using.
- Melt chocolate – Set 2/3 of your chopped chocolate into a bowl over a double boiler (a saucepan with about 1-inch of barely simmering water) and stir with a spatula for about 2 minutes until mostly melted and 110˚F then immediately remove from heat and set on a towel.
- Add remaining chocolate: Stir in remaining 1/3 chocolate and stir continuously until chocolate cools to 90˚F.
- Dip strawberries: pull back the leaves to use as a handle. Dip and roll strawberry in the chocolate until fully coating, letting excess drip back in the bowl. Place on parchment paper (if skewered, set skewer into a foam block).
- Decorate strawberries: using white chocolate, crushed nuts, and sprinkles. Watch the video tutorial to see how we made tuxedo strawberries.
If the chocolate cools: place the bowl of chocolate back over the double boiler and warm the chocolate back to 90˚F (not hotter), stirring continuously.
Common Questions:
You can use food coloring in white chocolate but avoid water-based food coloring. Use gel colors.
Spread excess chocolate over plastic wrap, let it cool then break into pieces and store for a future project. You can do the same with dark or white chocolate.
Yes, but microwaving has a higher risk of burning chocolate. Place chopped chocolate into a microwave-safe bowl and heat for 30 seconds, stir then heat another 30 seconds, stir and heat for one or two 15-second increments until chocolate is melted with stirring. Keep the chocolate temperature between 90˚-95˚F.
Tempering is a method of heating and cooling chocolate to stabilize it so you end up with chocolate that has a nice shine and snap to it and won’t be sticky to the touch.
A double boiler or “Bain-marie” is a simple way to heat ingredients gently over steam. You can make a double boiler using a medium saucepan filled with about an inch of barely simmering water. Place a rimmed bowl over the saucepan so the bowl sits above the rim of the saucepan over the steam (without touching the water).
Tips for Making Chocolate Covered Strawberries
- Dry strawberries – thoroughly pat dry with paper towels. Water will prevent chocolate from sticking and will make chocolate dull. Wet strawberries are more likely to get mushy in the refrigerator.
- Water is the enemy of melting chocolate. Avoid getting any water in the chocolate while tempering or it will cease the chocolate, make it lumpy, and dry it out. Use a rimmed bowl to keep steam out and make sure the bowl and spatula are dry.
- Use a thermometer to check the temperature of the chocolate and remove it from heat when it reaches 110˚F. It should never be hotter than 120˚F or you will burn the chocolate. Glass bowls retain heat so remove quickly and set over a kitchen towel to avoid overheating.
- Mix the chocolate continuously as it cools to the optimal dipping temperature of 85 to 90˚F.
Make-Ahead
Chocolate Covered Strawberries are best within 1 to 2 days of making them as the chocolate will cause the strawberries to sweat. Store uncovered at room temperature for 1 day and refrigerate uncovered overnight if making ahead.
I hope you’re inspired and excited to try Homemade Chocolate Covered Strawberries. Have fun, get creative and tag me on social so I can see your beautiful strawberries.
More Strawbery Recipes:
If you love Chocolate Strawberries, then you won’t want to miss these fresh strawberry recipes.
- Strawberry Cake – don’t skip the strawberry sauce
- No-Bake Strawbery Cheesecake – super simple dessert
- Strawberry Pretzel Salad – not like any other ‘salad’
- Strawberry Sauce – perfect with breakfast or dessert
- Easy Strawberry Smoothie – smooth and energizing
Chocolate Covered Strawberries Recipe
Ingredients
For the Chocolate Covered Strawberries:
- 2 lbs large strawberries, stems attached (30-35-count)
- 12 oz semi-sweet chocolate bars or chips*, (finely chopped if using bars)
Optional Toppings:
- White chocolate chips, melted to dip and drizzle
- Finely chopped nuts, (walnuts, pistachios, almonds)
- Coconut flakes, finely chopped
- Colorful sprinkles
- Colored sanding sugar
- Mini chocolate chips
- White chocolate , to melt and drizzle
- Oreo cookies, crushed
Instructions
Prep Strawberries:
- Rinse strawberries and pat dry thoroughly with a paper towel. Place in a single layer on a baking sheet (skewer strawberries if desired to set into a foam block).
How to Melt Chocolate:
- Melt two-thirds (8oz) of your chopped semi-sweet chocolate over a double boiler for about 2 minutes, stirring constantly until chocolate is mostly melted and reaches 110˚F (never hotter than 120˚F or chocolate will burn).
- Immediately remove the bowl from heat and set it on a kitchen towel. Add remaining 1/3 of unmelted chocolate chips and stir constantly until cooled to 90˚F (the optimal dipping temperature is 85-90˚F.) If too warm, add more chocolate chips. If it starts to cool, return the bowl to the double boiler to warm back to 90˚F.
How to Dip Strawberries:
- Working with one strawberry at a time, pull back the leaves to use as a handle. Then dip and roll in chocolate until evenly coated. Lift up the strawberry and let excess chocolate drip off. Place on wax or parchment-lined baking sheet (or place onto a foam block if using skewers).
To Decorate Strawberries:
- Sprinkle on nuts, crumbs, or sprinkles while chocolate is moist so it adheres. Once semi-sweet chocolate is set, you can drizzle and decorate with melted white chocolate.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Can I use white chocolate to dip the strawberries in instead of chocolate? I was planning on mixing the white chocolate with food colouring, and then dipping them.
Hi Rita! I bet that will work! I hope you love this recipe!
Looks delicious. How did you make the tuxedo strawberry? Looks amazing. All your recipe are wonderful.
Hi April! Thank you. I have a video posted above in the blog where you can watch my process of how I made them! 🙂
These are wonderful, but also time-consuming to make. (Skewering each strawberry and letting the excess chocolate drip off or each strawberry seems to be a slow process.) I was hoping to make a hundred for a party. Is there any hints you can give me to speed up the process? Or is this just a really bad idea for a special dessert at a party? (I was going to simplify and just make all white chocolate and all chocolate chocolate ones, and then maybe drizzle some of them.) Should I work in batches or could I melt all the chocolate and dip all of them at once? Maybe not using skewers would take less time?) Any hints or advice would be appreciated. Thank you! 🙂
Hi Dixier, I use the skewer to help me hold the strawberry because if I hold it by its leaves, it causes them to come loose and fall off. Each strawberry should be dipped individually for best results. One thing you could consider to speed up the process is to align your strawberries on a piece of parchment paper and add your melted chocolate to a piping bag or drip bottle and drizzle the chocolate on your strawberries. They won’t be fully covered in chocolate but you can adjust how much chocolate you drizzle (more or less for the desired results). I hope that helps.
Thank you for that idea! I suppose I could drizzle on one side, put in the fridge for 5 minutes, flip then drizzle on the other side? I appreciate your help. Your recipes are wonderful! Thank you for all that you do! 🙂
You’re welcome! I bet that could work!
Love all of your recipes and enjoy watching you cook and explain how you make everything!!!
Thank you for that wonderful compliment, Wanda!
I really don’t enjoy cooking. Simple and easy works for me. I’m looking forward to your recipes. Sandwich recipes would be great!
We love simple recipes also! This one is always a treat! You can find our awesome sandwich recipes HERE.
Hi Dasha, that is a great question and I wish I had a good answer. Maybe someone else knows and can chime in?
I would like the chocolate to be a bit thinner. Is there something you can add to do this?
Hi Sunny, if it’s warmed and the consistency is correct, it should be nice and thin. But adding a small amount of oil, butter, or shortening may do the trick.
I was wondering how you can make white chocolate more white looking, sometimes it appears more yellow, i’m looking to do some dipping for a wedding project. I’m in Canada so i don’t always have the same chocolate products as your article but your recipes are always great so i value your advice.Thank you
You’re so welcome, Sue. I’m not so sure but you might have to do some research on some products that are available in Canada that have a similar effect to the ones that I used in this recipe. You may check out some online reviews too before trying the products.
I made this chocolate covered strawberries and followed your recipe. I got to say the best and most easiest way. I tried many others but yours is the easiest and most clear. thank you!!!
That’s just awesome! Thank you for sharing your wonderful review, Alexa, and you’re welcome!
Hi, can I use a builtbar chocolate for a toppings too?
Hi Ruby, I haven’t tried melting that to see how it would work. I assume you could crush it and sprinkle it on as a topping.
Love this and love all your recipes. !! I hope to see an app created soon. That would be amazing
Hi Lily, I’m glad you’re enjoying my recipes! Thanks for your suggestion regarding the app too.
This is such an interesting way to make strawberries with chocolate! Love it
Thank you for watching. I hope you try this recipe soon.
Looks absolutely delicious! If I didn’t buy out the store with marked-down candy after Valentine’s Day…I’d consider making these! 🙂
Please do, I have so far received so much great feedback. I hope you love it too!
Thank you for this recipe. Not only are you a fabulous cook and teacher, but an artist. My tuxedo strawberries were delicious but not as good looking as yours. The strawberries were awesome!
You are very welcome, Donna. Thank you so much for your kind words and good feedback, it’s so inspiring fr me to get these messages!
I am so happy to hear that you enjoyed the chocolate covered strawberries recipe. Thank you for sharing that with me.
I love your recipes,I love cooking and baking, your videos have inspired me to make more and to never give up😘
I’m so happy to hear that. Thank you!
I tried making it but it didn’t come out like yours. I had milk chocolate chips and they didn’t melt like your did in the pot… it’s was kinda thick and hard.
Hi Rad, I suggest trying with semi-sweet chocolate and also make sure there is cocoa butter listed as an ingredient which is what helps the chocolate to melt and temper properly. Lastly, make sure not to overheat or the chocolate can get dry and avoid any water droplets in the chocolate. Read through the tips in the post above which cover most troubleshooting issues. I hope that helps.
Made these for the first time for Valentine’s Day! Loved how simple it was & the videos are always easy to follow 🙂
Thanks for your good comments and feedback, Clare!
Could you use the same process to dip pretzels?
Hi Nicole, I haven’t tested that to advise but I think it’s worth trying! Please share with us how you liked it if you give that a try.
Watching you making them is awesome!
I’m happy you’re enjoying our videos, Tanya.
She is the best 🤗🤗 😁
You’re so nice! Thank you!
I enjoy watching Natasha on every recipe she makes ! Full of excitement and fun during the cooking process! She makes it very easy to watch! I love your show!
Thank you for that wonderful compliment, Rose! I’m smiling big reading your comment.
I tried it is so easy and yummy and also crunchy yum thanks natasha
You’re welcome, Sara!
So yummy can’t wait to try it
thank you for sharing
I hope you love this recipe, Theresa!
Always a Valentine’s must! I love making these & love the tips!
YES! The best treat!
They turned out just perfectly! I saw your photo of the strawberry sprinkled with pistachios, so I decided to give it a try. I loved the crunch!
That crunch is so perfect! I’m happy you enjoyed this recipe, Kara!
hi natasha can you do beignats like can you do this recipe this month or the other month
Hi Jana, we have something similar coming in a couple of weeks, but I will add beignets to our list. Thank you for the suggestion!
This looks so delicious and yummy! I can’t wait to give this a try! My daughter is going to love this!
I hope you love this recipe, Beth!