Chocolate Covered Strawberries

How to make Chocolate Covered Strawberries – learn how to make everyone’s favorite treat with this simple and quick tutorial.

Chocolate-covered ANYTHING is always a family favorite! If you love these Chocolate Covered Strawberries, you’ll love our Chocolate Covered Cherries, our easy Buckeyes, or Peanut Butter Balls.

Chocolate dipped strawberries

I make Chocolate Covered Strawberries every Valentine’s Day. It’s become a tradition. Not only do the hubby and I love them, but the kids have come to love this simple dessert idea.

A few years back my sister was telling me her husband loved Chocolate Covered Strawberries too and she wanted to learn how to make them.

It was then that I realized I had fine-tuned my Chocolate Covered Strawberries recipe (by learning a few tips and tricks on how to make them over the years), and I shared it with her. She was so happy, realizing they were so easy to make and way less expensive than purchasing.

I have gathered all of our tips to get the PERFECT Chocolate Dipped Strawberries. You’re going to love them!

Best Chocolate for Dipping Strawberries

When making Chocolate Dipped Strawberries, the first thing to decide is what kind of chocolate to use.

There are a variety of different chocolate options for dipping strawberries. Most work just fine, but some have different results. We typically use one of the following:

• Ghirardelli melting wafers (milk, white or dark chocolate)
• candy coating
• baker’s chocolate
• chocolate chips (Our favorite our Guittard chips)

Ghirardelli melting wafers are our top choice. The chocolate is delicious and melts very easily.

Candy coating is a great option because it’s the least expensive and comes with a large amount, perfect for making several strawberries. It’s also easy to melt and sets up perfectly.

The result is a more candy-type chocolate coating with a little bit more stiffness.

• 6 cubes of candy coating will cover between 15-20 small/regular-size strawberries. It will also cover 10-12 large strawberries.

Baker’s chocolate is good when making fewer strawberries or when we really want to impress guests. It’s a bit more expensive but has a softer coating and tastes more gourmet.

Guittard chocolate chips aren’t too expensive, and the chocolate is incredible!! Whether you like dark, milk chocolate, or semi-sweet chocolate, these chips are a great option. We have seen that chocolate chips burn more easily so be extra careful when melting.

How to melt chocolate

Stovetop. For any of the chocolates listed above, we typically melt them in a small pot on LOW heat. The key is to stir constantly with a rubber spatula until the chocolate is melted and smooth.

Microwave. Heat in a glass bowl (or microwave-safe bowl) for 30 seconds on HIGH. Remove and stir. Repeat with 15 seconds blasts in the microwave until all the chocolate is melted.

Double-boiler. Using a double-boiler definitely helps while melting chocolate and also helps it become silky smooth.

To make a double boiler, bring an inch of water to a simmer in a small pot. Set a glass bowl above it with the chocolate inside and stir until the chocolate is all melted.

Having said that, we rarely use a double-boiler and use the method above for melting chocolate.

What You’ll NEED

As mentioned, these strawberries are so easy to make. If you’ve ever bought them before you will probably remember they were pretty expensive. Making them at home is definitely the way to go to save money and get more of them.

With about $10 of supplies, we can get at least 2 dozen strawberries with a 16 oz. package of candy coating or a bag of Ghirardelli melting wafers.

Here are the supplies needed to make this Chocolate Covered Strawberries Recipe:

• 1-pint strawberries (rinsed and dried completely)
• chocolate for melting – we use milk chocolate and white chocolate
• parchment Paper
• plastic baggie and scissors

How to make Chocolate Covered strawberries

PREP. To begin, rinse your berries. Place them on a paper towel to dry. I usually do this the morning of when I will be making them.

Line a baking sheet with parchment paper. Place strawberries and a hot pad right next to your pan.

CHOCOLATE. 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 a hot pad.

DIP. 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.

DOUBLE DIP. Once the first layer of chocolate has set, repeat the process to double-dip each strawberry, again be 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.

DECORATE. 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.

GIFT or ENJOY. We like to place these in a cute container or on a plate and wrap it in cellophane to gift. Or, we love to have them for parties or special dinners and holidays.

Top Tips for Perfect Chocolate Strawberries

A few things to keep in mind while making these…

• Make sure the strawberries are completely dry before dipping
• Let excess chocolate drip off the strawberries and wipe the bottom on the edge of the pan to prevent chocolate from pooling when placed on parchment
• Double-coat the strawberries in chocolate to make them ultra smooth
• Use another chocolate to drizzle or add toppings to make them look gourmet

More Recipe Tips

Setting the chocolate. To set more quickly, place strawberries in the refrigerator.

Just remember that the cold can sometimes produce condensation which can lead to problems with the chocolate drizzle. Sometimes it does nothing, but I hate risking it.

Candy foot. Some of the chocolate may pool on the bottom, this is called a candy foot. Remove the excess chocolate before setting the strawberries on the parchment paper. If a candy foot does form, use a sharp knife to trim it away.

Best toppings to use:

• sprinkles
• chopped nuts (nuts, pistachios, almonds, or pecans)
• shredded coconut
• mini chocolate chips
• crushed candy pieces

Storing Info

STORE. Leave the Chocolate Dipped Strawberries Recipe out if serving the same day. To store for later, place the strawberries on a plate or in a container, separating layers with wax paper, and then wrap it with plastic wrap.

Avoid airtight containers as moisture can build up and cause the strawberries to “sweat”. They are best served within 48 hours but can be stored in the fridge for up to 3 days.

For more dessertS:

• Chocolate Covered Strawberry Cupcakes
• Red Velvet Milkshakes
• Pink Dirt Cake Parfaits
• Red Velvet Poke Cake
• Valentine Sugar Cookies
• Valentine Cookies