Is there anything prettier than a tray of Chocolate Covered Strawberries? They look like they came from a fancy chocolate shop, but here’s the secret: they take just two ingredients and about 20 minutes of your time. Juicy, fresh strawberries get dipped in smooth, glossy melted chocolate, rolled in toppings if you like, and chilled until set.
They’re perfect for Valentine’s Day, birthdays, bridal showers, holiday dessert tables, or any time you want to make someone feel special. And they make a really lovely homemade gift, too.
If you’ve got a sweet tooth like I do, be sure to browse my other dessert recipes.
Why You’ll Love This Recipe
- Just two ingredients: Strawberries and chocolate chips. Toppings are totally optional.
- Quick to make: About 20 minutes of work, plus a short chill.
- Gift-worthy: Pack them in a pretty box and they’re ready to give.
- Endlessly customizable: Change the chocolate, add a drizzle, or roll them in sprinkles, nuts, or coconut.
- No fancy equipment: A microwave or a simple double boiler is all you need to melt the chocolate.
Ingredients Breakdown
Here’s what you’ll need. You’ll find exact amounts in the recipe card at the bottom of the page.
- Chocolate chips: Ten ounces. Good-quality baking chips, like Ghirardelli, melt the smoothest. Bittersweet or semi-sweet is best, but milk chocolate works too.
- Fresh strawberries: Two pounds, with the stems left on. The stems give you a handle for dipping.
- Toppings and white chocolate (optional): Sprinkles, chopped nuts, coconut, or a drizzle of melted white chocolate make them extra special.
Step-by-Step Instructions
1. Wash and dry the strawberries
Wash the strawberries and dry them really, really well. Even a little water left on the berries will keep the chocolate from sticking.
2. Get your station ready
Line a sheet pan with parchment or waxed paper. If you’re using toppings, put them on small plates so they’re ready to go.
3. Melt the chocolate
Melt the chocolate over a double boiler, or in the microwave in 30-second bursts, stirring every time so it doesn’t scorch.
4. Dip the berries
Hold a strawberry by its stem, dip it into the chocolate, then lift it up and give it a gentle twist so the extra chocolate drips off. If you’re adding toppings, roll it in them right away, then set it on the parchment. Repeat with the rest of the berries.
5. Add a drizzle (optional)
For a pretty finish, dip a fork in melted white chocolate and flick it back and forth over the dipped strawberries.
6. Chill until set
Pop the tray in the fridge for about 15 minutes, until the chocolate is firm.
Tips and Variations
- Use room-temperature berries: Take the strawberries out of the fridge 15 to 30 minutes before dipping, then pat them completely dry.
- Try a quick temper: Melt all but about 1 heaping tablespoon of the chips, take the bowl off the heat, then stir in the rest until they melt. It helps the chocolate set up glossy.
- Go low and slow in the microwave: Melting at half power helps keep the chocolate from scorching.
- Work quickly with toppings: Roll the berries in toppings right after dipping, before the chocolate starts to set.
- Make a bouquet: Push bamboo skewers of different lengths into the leafy end of each berry and stand them in a vase or jar.
- Mix your chocolates: Dip some in dark and some in milk chocolate for a pretty two-tone tray.
How to Serve This Recipe
Arrange the strawberries on a pretty platter or a cake stand and serve them chilled or at room temperature. They’re even more fun as part of a dessert spread.
Pair them with a slice of Classic Creamy Cheesecake or a pan of Better Than a Boyfriend Brownies for a special-occasion dessert table. For something light and fruity on the side, a little cup of Easy Strawberry Mousse is a sweet match.
Frequently Asked Questions
Why won’t the chocolate stick to my strawberries?
The berries are probably damp. Any water left on them keeps the chocolate from sticking, so pat them completely dry before dipping.
What kind of chocolate is best?
Good-quality baking chips melt the smoothest. Bittersweet or semi-sweet is best, but milk chocolate works too.
How long do chocolate covered strawberries last?
They’re best eaten the same day, and within 1 to 2 days. If serving the same day, keep them at room temperature away from heat and sun. Otherwise, refrigerate them uncovered on the tray for up to 1 day.
Can I freeze chocolate covered strawberries?
No. Freezing isn’t recommended for these.
How do I pack them as a gift?
Once they’re fully set, arrange them in a single layer in a bakery box or a parchment-lined container. Don’t stack them, and don’t use an airtight container.
You May Also Love
- Healthy Chocolate-Covered Date & Almond Truffles
- Old-Fashioned Chocolate Fudge
- Strawberry Sugar Cookies
- Panna Cotta with Berry Sauce
- Mini Cheesecakes
Chocolate Covered Strawberries
Equipment
- Sheet pan
- Parchment or waxed paper
- Heatproof glass bowl and saucepan (double boiler) or microwave-safe bowl
- Fork (for drizzling)
Ingredients
- 10 oz chocolate chips 285 g; bittersweet, semi-sweet or milk chocolate (see Note 1)
- 2 lb fresh strawberries stems on
- toppings and melted white chocolate optional, for decorating
Instructions
- Wash the strawberries and dry them really well. Any water left on them will stop the chocolate sticking.
- Line a sheet pan with parchment or waxed paper. If using toppings, put them on small plates.
- Melt the chocolate over a double boiler, or in the microwave in 30-second bursts, stirring each time so it doesn't scorch.
- Hold a strawberry by its stem, dip it into the chocolate, then lift and twist gently so the extra drips off. Roll in toppings straight away if using, and set on the parchment. Repeat with the rest.
- For a drizzle, dip a fork in melted white chocolate and flick it back and forth over the dipped berries.
- Chill for about 15 minutes, until the chocolate has set.
.
- Chocolate: Good-quality baking chips (such as Ghirardelli) melt smoothly. Bittersweet or semi-sweet is best, but milk chocolate works too.
- Room-temperature berries: Take the strawberries out of the fridge 15 to 30 minutes before dipping, then pat them completely dry.
- Quick temper: Melt all but about 1 heaping tablespoon of the chips, take off the heat, then stir in the rest until melted.
- Microwave tip: Melting at half power helps prevent scorching.
- Storage: Best eaten the same day, and within 1 to 2 days. Keep at room temperature away from heat and sun if serving the same day, or refrigerate uncovered on the tray for up to 1 day. Don't freeze.
- Gifting: Once fully set, pack in a single layer in a bakery box or parchment-lined container (not airtight, not stacked).
- Bouquet: Push bamboo skewers of different lengths into the leafy end of each berry and stand them in a vase or jar.
- Nutrition: Estimated per strawberry from the ingredients, using semi-sweet chocolate and no toppings.
