This post includes everything you need to know to make picture-perfect chocolate covered strawberries at home. Homemade chocolate coated strawberries are surprisingly easy to master, and this recipe is packed with tips for getting them just right. I went with a dark chocolate coating with white chocolate drizzle, but the options for topping your berries are endless, and they're the perfect gift for Valentine's Day or Mother's Day.
I don't think I'm alone in admitting that chocolate covered strawberries are my kryptonite. The combination of rich chocolate and fresh, juicy berries is entirely irresistible. The first time that I made them at home and discovered how easy they are to make, I was thrilled!
Chocolate covered strawberries command top dollar at candy stores, especially around Valentine's Day, but they're easy to make at home for a small fraction of the price. You'll need just 3 ingredients (plus toppings) and about 30 minutes of hands-on time to make these chocolate-dipped berries.
There are a few tips and tricks you'll need to know for making perfect chocolate covered strawberries at home, and I'm sharing everything you need to know in this recipe.
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Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Fresh Strawberries - Choose strawberries that are perfectly ripe. Avoid strawberries with lots of white, as they'll be less juicy and flavorful. Avoid overripe strawberries, which will be mushy.
Dark Chocolate - For the best results, use good quality chocolate. I recommend using a chocolate baking bar in any type you like: semi-sweet, bittersweet, milk, or white. Avoid using chocolate chips, as they include stabilizing ingredients and won't melt to such a beautifully smooth consistency. I used Ghirardelli bittersweet chocolate baking bar (60% cacao).
White Chocolate - I love the contrast of a drizzle of white chocolate on the dark chocolate coated strawberries. I used Ghirardelli white melting wafers.
Vegetable Oil - Adding a tiny bit of neutral oil to the chocolate helps to keep it smooth and shiny.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and spatula), I recommend some special tools for making this recipe.
- A double-boiler (or a small, microwave safe bowl), for melting the chocolate. I prefer a double boiler (you can DIY one using a pot and a heat-safe bowl) since it melts the chocolate gradually and reduces the risk of it burning.
- A piping bag, for drizzling chocolate over the coated strawberries.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Rinse strawberries and dry them thoroughly.
Step 2: Melt chocolate with oil in a double boiler or the microwave.
Step 3: Dip each berry into the melted chocolate and place onto a wax paper-lined baking sheet. Leave the chocolate-dipped berries to set at room temperature.
Step 4: Melt white chocolate with oil in a double boiler or the microwave. Transfer the melted chocolate to a small piping bag and drizzle the chocolate over the berries. Again leave the berries and chocolate to set at room temperature.
Expert Tips
The trick for getting the chocolate to really stick to the strawberries is to be sure your berries are room temperature before you begin. Cold berries will give off moisture as they come to room temperature when you serve them, and that moisture will repel the chocolate coating.
Similarly, it's crucial that you dry your berries really well after rinsing them. Any moisture from the berries will cause the chocolate to seize when the berries are dipped, and you'll lose the glossy, smooth look of your chocolate.
If you're in a hurry and need the chocolate to set more quickly, briefly refrigerate the berries after dipping and drizzling for about 10 minutes just to set the chocolate.
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Recipe
Homemade Chocolate Covered Strawberries
Special Equipment
- double boiler or microwave safe bowl
Ingredients
Chocolate Covered Strawberries:
- 1 pound (454 grams) fresh strawberries room temperature
- 8 ounces (227 grams) chocolate baking bar (bittersweet, semi-sweet, milk, or white) chopped
- 2 teaspoons (8 grams) vegetable oil
White Chocolate Drizzle (optional):
- 2 ounces (57 grams) white chocolate baking bar or white melting wafers
- ½ teaspoon (2 grams) vegetable oil (not needed if using melting wafers)
Instructions
- Line a baking sheet with wax paper or parchment. Set aside.
- If you're planning to dip the chocolate covered strawberries into additional toppings, prep the toppings before you begin dipping.
- Rinse strawberries and dry them thoroughly. It's CRUCIAL that the berries not be wet when dipping them.1 pound (454 grams) fresh strawberries
- Add the chopped chocolate and oil to the bowl of a double boiler or to a small, microwave safe bowl. Melt the chocolate in a double boiler or in the microwave on 50% power in 30 second increments, stirring frequently until the chocolate is melted and smooth.8 ounces (227 grams) chocolate baking bar, 2 teaspoons (8 grams) vegetable oil
- Holding the strawberries by the stem, dip each berry one at a time into the melted chocolate. Gently scrape the excess chocolate from the bottom of the berry along the rim of the bowl and place the berries on the prepared baking sheet. (If you are dipping your berries into additional toppings, do so just after dipping into the chocolate before placing them on the baking sheet.) Leave the chocolate-dipped berries to set at room temperature.
- Once the chocolate has set, melt the white chocolate for drizzling along with the oil (if using) using the same method as you did for the dipping chocolate and stir until smooth.2 ounces (57 grams) white chocolate baking bar or white melting wafers, ½ teaspoon (2 grams) vegetable oil
- Transfer the melted chocolate to a small piping bag (or a plastic bag with a tiny corner snipped off or use a spoon) and drizzle the chocolate over the berries. Again leave the berries and chocolate to set at room temperature.
- Once the chocolate is set, enjoy!
Video
Notes
Ideas for Decorating
- Drizzle them with chocolate (dark, milk, white... any kind you like!)
- Crushed cookie crumbs (Oreos, speculoos, etc.)
- Mini chocolate chips
- Chopped nuts (pecans, peanuts, pistachios, etc.)
- Sprinkles
- Crushed chocolate/candy bars (Crunch, Health, etc.)
Storage Instructions
Chocolate covered strawberries are best the day they're made, so I recommend making them a few hours or up to a day before you plan to serve them.
Room Temperature: If storing dipped berries for no more than 24 hours, store them in a single layer in a loosely sealed container at room temperature.
Refrigerator: If you want to store the berries for up to 3 days, they'll need to be refrigerated. Store the berries in a single layer in a loosely sealed container lined with paper towels in the fridge. The paper towels will help to absorb any condensation that forms on the chocolate, keeping the berries from "sweating".
Elizabeth says
I missed the part about the piping bag and started thinking mid-drizzle, "this would probably work better with a piping bag instead of a spoon," but my tips for the drizzle: I scooted the chocolate-covered berries closer together so I wouldn't lose too much white chocolate to the paper. But also I scraped off the paper and reheated the bigger drops and re-used that chocolate. And, lastly, I had prettier results after I got frustrated and just started flailing the spoon around instead of trying to get a thin stream of white chocolate to flow from my spoon! But it all tasted great!
Allison Ferraro says
Love these tips for using a spoon to drizzle the chocolate... thanks for sharing them, Elizabeth! I totally agree that perfection is overrated and a bit of extra splatter can be so pretty! Plus it's all about the taste anyway. 😉
- Allison