We make our easy chocolate-covered strawberries EVERY Valentine’s Day. It’s become a favorite tradition!
We love this simple dessert so much that we now make them all year long, and the kids especially love to make them for me for Mother’s Day.
With just a few ingredients and simple steps, you can learn how to make chocolate covered strawberries at home too! It will not only save you money (we all know how expensive they can be), but you can make them how YOU want them. Drizzle it with white chocolate or dip it in dark or top with chopped nuts or coconut.
These are definitely our GO-TO Valentine’s dessert! If you love these chocolate-covered strawberries, you’ll love our Chocolate Covered Cherries and Chocolate Covered Oreos.
Why we think you’ll love it:
- Less expensive than store-bought. With $10 of supplies, we can get at least 2 dozen strawberries with a 16-ounce package of candy coating or a bag of Ghirardelli melting wafers. So much cheaper than store-bought!
- So simple. You need just a few ingredients but these strawberries are easy to make and are done in no time.
- Always perfect. We’ve learned all the best tips and tricks for perfect strawberries and are sharing those today.
Chocolate Covered Strawberries Ingredients
- Strawberries (1 pint, 16–24 strawberries, rinsed and dried): Fresh, dry berries help the chocolate adhere and set with a smooth finish. We keep the green leaves on. Chocolate cannot stick when they are damp so be sure they are completely dry.
- Ghirardelli milk chocolate melting wafers (1, 10-ounce bag): Melt silky and set with a soft snap for that classic chocolate covered bite. For best results use high-quality chocolate, candy coating, almond bark, baker’s chocolate, or even chocolate chips. Use dark chocolate, milk chocolate, or semi-sweet chocolate.
- White melting chocolate, for drizzle (2 ounces): Adds pretty contrast and a touch of extra sweetness.
- Toppings, sprinkles, chopped nuts, shredded coconut, mini chocolate chips (optional): Give crunch, color, and flavor variety that makes each berry feel special.
How to Make Chocolate Covered Strawberries
PREP. Line a baking sheet with parchment paper. Place 1 pint of strawberries and a hot pad right next to your pan.
CHOCOLATE. Place 20 ounces of milk chocolate in a medium saucepan over low heat and cook, stirring constantly with a rubber spatula, until melted, about 5 minutes.
- When the chocolate is completely smooth, remove it from the heat and set the pot on the hot pad.
Alternative Melting Methods
- Microwave. In a microwave-safe bowl, heat the chocolate for 30 seconds on HIGH. Stir and heat in 15-second blasts stirring in between until all the chocolate is melted.
- Double-boiler. Using a double-boiler helps while melting chocolate and also helps it become silky smooth without fear of scorching the chocolate.
DIP. Hold the pot of chocolate at an angle.
- Grab a strawberry by the stem and dip both sides in the melted chocolate.
- Allow excess chocolate to drip off and wipe the bottom of the strawberry on the edge of the pan before placing it on the parchment. Repeat to dip all the strawberries. Let sit for 5 minutes.
REPEAT. Once the first layer of chocolate has set, repeat the process to double-dip each strawberry, again being sure to wipe off the excess chocolate drip before returning the berries to the parchment. Let strawberries sit at room temperature on your counter until hard, about 30 minutes.
DECORATE. Melt 2 ounces of white chocolate as described in step 2 and transfer it to a piping bag or a resealable plastic bag with a small hole cut in the corner.
- Drizzle back and forth over dipped strawberries, then immediately add any desired toppings. Let sit for about 15 minutes to set.
Kristyn’s Recipe Tips
- Dry berries thoroughly, any moisture causes the chocolate to seize or slip.
- Keep chocolate on low heat and stir constantly for a smooth melt; remove from heat once melted.
- Wipe the base of each strawberry on the pot edge to prevent chocolate pools on the parchment.
- Double dip after the first coat sets for a thicker, smoother shell, then add drizzle and toppings while the surface is tacky.
Chocolate Covered Strawberries Recipe
Video
Ingredients
- 1 pint strawberries, 16–24 strawberries, rinsed and dried
- 1 (10-ounce) bag Ghirardelli milk chocolate melting wafers
- 2 ounces white melting chocolate, for drizzle
Toppings
- sprinkles, chopped nuts, shredded coconut, mini chocolate chips (optional)
Instructions
- Line a baking sheet with parchment paper. Place strawberries and a hot pad right next to your pan.
- Place milk chocolate in a medium saucepan over low heat and cook, stirring constantly with a rubber spatula, until melted, about 5 minutes. When the chocolate is completely smooth, remove it from the heat and set the pot on the hot pad.
- Hold the pot of chocolate at an angle. Grab a strawberry by the stem and dip both sides in the chocolate. Allow excess chocolate to drip off and wipe the bottom of the strawberry on the edge of the pan before placing it on the parchment (this will help prevent chocolate from pooling).
- Repeat to dip all the strawberries. Let sit for 5 minutes.
- Once the first layer of chocolate has set, repeat the process to double-dip each strawberry, again being sure to wipe off the excess chocolate before returning the berries to the parchment.
- This will make them extra chocolatey and smooth on the outside. Let strawberries sit on your counter until hard, about 30 minutes.
- Melt white chocolate as described in Step 2 and transfer it to a piping bag or a resealable plastic bag with a small hole cut in the corner.
- Drizzle back and forth over dipped strawberries, then immediately add any desired toppings. Let sit for about 15 minutes to set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make and store in the fridge up to 24 hours in advance. Place a sheet of wax paper at the bottom of a container. If layering, separate layers with wax paper. Add a paper towel to the container to help absorb condensation.
Store leftovers in the refrigerator, separating layers with wax paper, for 2-3 days.
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This recipe was first published February 2014.
Can you use chocolate chips???
I haven’t, but you could. I would use a double broiler, so it doesn’t burn & enough to equal about 20 ounces.
Didn’t think of double dipping. Thanks
I make these every Valentines Day for my kids. They love these and they are so easy and fun to make. I use all different toppings. Thanks for a great and yummy recipe.
Hi, When I hit Jump to Video, the word Video is there, but no video. Do you have one to share or email me? Thank you, Joanna
Try scrolling down the page to see it shows up in the post. Perhaps using a different browser might allow you to see it too? You can also try clicking here and see if that takes you to the video: https://lilluna.com/chocolate-covered-strawberries/#wprm-recipe-video-container-120675 You can also try to see the video via instagram HERE: https://www.instagram.com/p/CopcsTcDjvh/