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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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.
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.
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.
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
The ultimate guide to making the BEST Chocolate Covered Strawberries. You can create beautiful, gourmet chocolate strawberries which are perfect for any special occasion.
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)
- 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
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.
*Use real chocolate with cocoa butter listed as an ingredient, such as Ghirardelli baking bars or Trader Joes Pound Plus Belgian chocolate.