Homemade Chocolate Covered Strawberries

overhead view of chocolate covered strawberries with white chocolate drizzle on a white plate

5 from 1 vote

Homemade Chocolate Covered Strawberries

These homemade chocolate covered strawberries are shockingly easy to DIY, require just 3 ingredients (plus toppings), and are sure to impress! I opted for a dark chocolate coating with white chocolate drizzle, but the options for decorating are endless (see some of my suggestions above in the blog post).

Prep Time30

Set Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings:

Calories: 425kcal

Author: Allison Ferraro

Ingredients

Chocolate Covered Strawberries:

1 pound fresh strawberries, room temperature
8 ounces chocolate baking bar*, (bittersweet, semi-sweet, milk, or white) chopped
2 teaspoons neutral oil, (vegetable or canola oil)

White Chocolate Drizzle (optional):

2 ounces white chocolate baking bar or white melting wafers
½ teaspoon neutral oil, (vegetable or canola oil (not needed if using melting wafers))

US Customary - Metric

Instructions

Line a baking sheet with wax paper or parchment. Set aside. (Note: If you're planning to dip the chocolate covered strawberries into additional toppings, prep the toppings at this time.)
Rinse strawberries and dry them thoroughly. It's CRUCIAL that the berries not be wet when dipping them.
Add the chopped chocolate and oil to a microwave-safe bowl (a narrow and deep bowl is best). Microwave on 50% power in 30 second increments, stirring between each stint in the microwave, until the chocolate is melted and smooth. (Alternatively, you can heat the chocolate and oil in a double boiler and stir until smooth.)
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 chocolate for drizzling along with the oil (if using) using the same method as you did for the dipping chocolate and stir until smooth. 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, serve and enjoy (ideally within a few hours).

Notes

*Since the chocolate is the star of the show, use quality chocolate. Avoid using chocolate chips, as they include additional ingredients and won't melt to such a beautifully smooth consistency. I recommend using a chocolate baking bar (I used Ghirardelli bittersweet chocolate baking bar (60% cacao) for dark chocolate covered strawberries).

Chocolate covered strawberries are best the day they're made, so I recommend making them a few hours before you plan to serve them.

Once dipped, store the berries at room temperature until ready to serve. Do not store the berries in the fridge.

If you live in a warm climate or are making chocolate covered strawberries on a hot day and the chocolate won't set at room temperature, you can briefly refrigerate the berries after dipping and drizzling them for about 15 minutes just to set the chocolate. Once the chocolate is set, remove the berries from the fridge and keep them at room temperature.

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