I’ve perfected a method for Chocolate Dipped Strawberries that produces a glossy, crack-free coating and perfectly clean stems using a few little-known pro tips.

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I never thought simple fruit could feel so fancy, but when I pair fresh strawberries with semisweet chocolate chips the whole thing changes. This is my BEST Chocolate Covered Strawberries Recipe and yeah I say that loud because people always ask for it, from last minute parties to gifts that might look like a Chocolate Covered Strawberries Bouquet.

Even if you just want Chocolate Dipped Strawberries for a midnight snack you’ll notice tiny details that make them look pro. I mess up sometimes, so I kept the approach forgiving, a little surprising, and honestly kind of addictive.

Ingredients

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Strawberries: juicy fruit high in vitamin C and fiber, gives fresh sweet tartness.
Semisweet chocolate: rich in flavor, mostly sugar and fat, add deep sweet chocolate notes.
White chocolate: very sweet creamy, adds contrast and decorative drizzles not much cocoa.
Coconut oil: helps chocolate melt smooth, add slight coconut taste and glossy finish.
Vanilla extract: tiny amount boost flavor, makes the chocolate taste rounder and richer.
Flaky sea salt: And sprinkle to balance sweetness, enhances chocolate and brightens overall flavor.
Toasted nuts: crunchy, add healthy fats and protein, give texture and nutty contrast.

Ingredient Quantities

1 pound fresh strawberries about 20 to 24 medium

12 ounces semisweet chocolate chips or chopped baking chocolate about 340 g

4 ounces white chocolate or candy melts about 115 g optional

1 to 2 tablespoons coconut oil or neutral vegetable oil optional

1/2 teaspoon pure vanilla extract optional

Pinch flaky sea salt optional

1/2 cup finely chopped toasted nuts like almonds or pistachios optional

1/4 cup rainbow sprinkles or nonpareils optional

1/2 cup crushed cookies or graham crackers optional

How to Make this

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1. Wash the strawberries under cold water, pat them completely dry with paper towels or a salad spinner lined with towel; keep the stems on so you can hold them while dipping. dont skip the drying, wet berries = seized chocolate.

2. Line a baking sheet with parchment paper or a silicone mat and set small bowls with your toppings – chopped toasted nuts, sprinkles, crushed cookies – so everything is ready to go.

3. Melt the semisweet chocolate (12 oz) with 1 to 2 tablespoons coconut oil or neutral oil either in a double boiler or microwave. Double boiler: simmer water, put chocolate in a heatproof bowl above water, stir until smooth. Microwave: 30 seconds, stir, then 15 second bursts stirring each time until smooth. Add 1/2 teaspoon vanilla extract and a pinch of flaky sea salt if you like. Dont let any water touch the chocolate or it will seize.

4. If you want a glossy, professional finish try the simple seed/temper trick: after melting, stir in a handful of chopped unmelted chocolate to bring the temperature down and then stir until smooth. This helps the chocolate set shiny and not dull. If thats too fussy, adding the oil will still make it glossy.

5. Hold a strawberry by the stem, dip into the warm chocolate, turn to coat 3/4 to fully coated, lift and let excess drip back into the bowl, scrape the bottom lightly on the rim. Use a fork or dipping tool if you prefer. Place the berry on the prepared sheet.

6. Right after dipping, while chocolate is still wet, press or roll berries into toppings (nuts, sprinkles, crushed cookies) or sprinkle them on. For flaky sea salt scatter a tiny pinch now so it sticks.

7. For the white chocolate drizzle: melt the white chocolate or candy melts (about 4 oz) with a little oil in the microwave or double boiler until smooth. Spoon over berries or put into a small zip bag, snip a tiny corner and drizzle like a pro. You can also use a fork to flick lines across.

8. Let the dipped strawberries set at room temperature 10 minutes, then chill in the fridge 15 to 30 minutes until firm. Dont stack them or the chocolate will stick together.

9. Store in a single layer in an airtight container in the fridge for 24 to 48 hours. Bring them to room temp 10 to 15 minutes before serving so the chocolate taste pops. If any chocolate blooms slightly, its just cosmetic and still tastes great.

Equipment Needed

1. Salad spinner or lots of paper towels, to dry the strawberries completely (dont skip this, wet berries = seized chocolate)
2. Baking sheet plus parchment paper or silicone baking mat for setting the dipped berries
3. Small bowls or ramekins for toppings like nuts, sprinkles and crushed cookies
4. Heatproof bowl and small saucepan for a double boiler, or a microwave safe bowl if you prefer the microwave method
5. Rubber spatula or wooden spoon for stirring chocolate and folding in chopped chocolate for temper trick
6. Forks or a dipping tool, plus small tongs or holding by the stem to dip and place berries
7. Small zip bag or piping bag (or just a spoon) for drizzling the white chocolate
8. Airtight container and fridge space to chill and store the strawberries after they set

FAQ

Q: How should I melt the semisweet chocolate so it stays smooth and glossy? A: Microwave in short bursts, 30 seconds, stir, then 15 seconds and stir until almost melted, then finish stirring off heat. Or use a double boiler, low simmer and stir constantly. Keep water away from chocolate or it will seize. If it gets thick add 1 teaspoon coconut or vegetable oil at a time to loosen it.

Q: My chocolate is sliding off the berries, what did I do wrong? A: The berries were probably wet or too cold. Pat them completely dry and let them come to room temp before dipping. Don’t overcoat the berry, and let the chocolate set on a parchment-lined tray in the fridge for just 10 to 15 minutes so it firms without sweating.

Q: Can I use white chocolate or candy melts instead? A: Yes, white chocolate or candy melts work fine, but they need gentler heat so they dont burn. Candy melts are easier to work with if you want bold colors, but real white chocolate tastes better if you temper or add a little oil for shine.

Q: How long will chocolate covered strawberries keep, and how should I store them? A: Best eaten within 24 hours for fresh texture. You can store them in a single layer on parchment in the fridge for up to 48 hours, loosely covered so moisture doesn’t make the chocolate sweat. Bringing them to room temp for 15 minutes before serving improves flavor.

Q: Any tips for nice drizzles and for getting toppings to stick? A: Let the base chocolate fully set, then put melted white chocolate in a small sandwich bag, snip a tiny corner and drizzle. Press nuts, sprinkles or crushed cookies onto the chocolate right after dipping so they stick while it’s still soft.

Q: Can I make these ahead or freeze them? A: You can make them a few hours to a day ahead, but freezing is not ideal because the berries get mushy when thawed. If you must freeze, freeze them on a tray until solid, transfer to a sealed container, and thaw in the fridge to limit condensation.

BEST Chocolate Covered Strawberries Recipe Substitutions and Variations

Semisweet chocolate chips or chopped baking chocolate: try dark chocolate (60 to 70% cocoa) for less sweet, milk chocolate for a creamier, sweeter bite, or chocolate melting wafers/candy melts for super smooth, easy dipping.
White chocolate or candy melts: swap with white almond bark or vanilla melting wafers (they set firm), or do a quick powdered sugar glaze (lighter, won’t be as hard) if you want a drip look.
Coconut oil or neutral vegetable oil: use vegetable shortening for shine and stability, light corn syrup for gloss and thinner coating, or melted butter for a richer flavor though it won’t set quite as glossy.
Finely chopped toasted nuts (almonds or pistachios): replace with crushed pretzels or salted crackers for a sweet-salty kick, toasted coconut flakes for texture and tropical flavor, or crushed freeze dried strawberries for color and tart crunch.

Pro Tips

1) Pick firmer, slightly underripe berries, not the mushy ones. They hold up better under chocolate and wont weep juice after you dip them, so the chocolate stays smooth instead of getting soggy.

2) If you want that glossy, professional look, cool the melted chocolate slightly before using it or stir in a little chopped unmelted chocolate to bring the temp down. Adding about 1 tablespoon of oil per 12 ounces of chocolate will also help shine, but dont overdo it or the chocolate will set too soft and feel greasy.

3) Work fast and have toppings ready in shallow bowls, but dont pile the berries on the tray. Give each one space so air can circulate while they firm up, and chill them briefly in a single layer to finish. If they sweat from the fridge, let them sit 10 minutes at room temp before serving, it makes the flavor pop.

4) For neater drizzles and less mess, use a small zipper bag with a tiny snip in the corner for the white chocolate, or dip a spoon and let it fall in slow ribbons. If a berry needs a touch up, a warm, clean fingertip or a hot spoon tip will smooth a drip quick, just be careful not to burn yourself.

BEST Chocolate Covered Strawberries Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I've perfected a method for Chocolate Dipped Strawberries that produces a glossy, crack-free coating and perfectly clean stems using a few little-known pro tips.

Servings

servings

Calories

kcal

Equipment: 1. Salad spinner or lots of paper towels, to dry the strawberries completely (dont skip this, wet berries = seized chocolate)
2. Baking sheet plus parchment paper or silicone baking mat for setting the dipped berries
3. Small bowls or ramekins for toppings like nuts, sprinkles and crushed cookies
4. Heatproof bowl and small saucepan for a double boiler, or a microwave safe bowl if you prefer the microwave method
5. Rubber spatula or wooden spoon for stirring chocolate and folding in chopped chocolate for temper trick
6. Forks or a dipping tool, plus small tongs or holding by the stem to dip and place berries
7. Small zip bag or piping bag (or just a spoon) for drizzling the white chocolate
8. Airtight container and fridge space to chill and store the strawberries after they set

Ingredients

1 pound fresh strawberries about 20 to 24 medium
12 ounces semisweet chocolate chips or chopped baking chocolate about 340 g
4 ounces white chocolate or candy melts about 115 g optional
1 to 2 tablespoons coconut oil or neutral vegetable oil optional
1/2 teaspoon pure vanilla extract optional
Pinch flaky sea salt optional
1/2 cup finely chopped toasted nuts like almonds or pistachios optional
1/4 cup rainbow sprinkles or nonpareils optional
1/2 cup crushed cookies or graham crackers optional

Directions

Wash the strawberries under cold water, pat them completely dry with paper towels or a salad spinner lined with towel; keep the stems on so you can hold them while dipping. dont skip the drying, wet berries = seized chocolate.
Line a baking sheet with parchment paper or a silicone mat and set small bowls with your toppings – chopped toasted nuts, sprinkles, crushed cookies – so everything is ready to go.
Melt the semisweet chocolate (12 oz) with 1 to 2 tablespoons coconut oil or neutral oil either in a double boiler or microwave. Double boiler: simmer water, put chocolate in a heatproof bowl above water, stir until smooth. Microwave: 30 seconds, stir, then 15 second bursts stirring each time until smooth. Add 1/2 teaspoon vanilla extract and a pinch of flaky sea salt if you like. Dont let any water touch the chocolate or it will seize.
If you want a glossy, professional finish try the simple seed/temper trick: after melting, stir in a handful of chopped unmelted chocolate to bring the temperature down and then stir until smooth. This helps the chocolate set shiny and not dull. If thats too fussy, adding the oil will still make it glossy.
Hold a strawberry by the stem, dip into the warm chocolate, turn to coat 3/4 to fully coated, lift and let excess drip back into the bowl, scrape the bottom lightly on the rim. Use a fork or dipping tool if you prefer. Place the berry on the prepared sheet.
Right after dipping, while chocolate is still wet, press or roll berries into toppings (nuts, sprinkles, crushed cookies) or sprinkle them on. For flaky sea salt scatter a tiny pinch now so it sticks.
For the white chocolate drizzle: melt the white chocolate or candy melts (about 4 oz) with a little oil in the microwave or double boiler until smooth. Spoon over berries or put into a small zip bag, snip a tiny corner and drizzle like a pro. You can also use a fork to flick lines across.
Let the dipped strawberries set at room temperature 10 minutes, then chill in the fridge 15 to 30 minutes until firm. Dont stack them or the chocolate will stick together.
Store in a single layer in an airtight container in the fridge for 24 to 48 hours. Bring them to room temp 10 to 15 minutes before serving so the chocolate taste pops. If any chocolate blooms slightly, its just cosmetic and still tastes great.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.