Chocolate Covered Strawberries
Chocolate Covered Strawberries are an easy, delicious treat to make as an edible gift or dressed up dessert at home. I share tips below that ensure smooth, beautiful chocolate that doesn’t clump or seize up.
Chocolate covered strawberries may be simple, but they are one of my absolute favorite desserts to enjoy.
The juiciness and aroma of a perfectly ripe strawberries paired with chocolate and other textural toppings can be a sublime experience.
Dark chocolate is good and classic, but strawberry + white chocolate + pistachio just about makes me fall out of my chair every time I eat it. You’ve got to try it!
And it’s all so easy to make.
There are a few important tricks you’ll learn in this post to ensure perfectly dipped strawberries, so you don’t end up with clumpy chocolate, pools of excess chocolate on the bottom of the strawberries, or bits of condensation on your final product.
How to Make Chocolate Covered Strawberries:
To get started, we need to clean the strawberries.
Even though it’s tempting to skip this step to ensure there’s no risk of water seizing the chocolate, strawberries in the package often have debris and need to be washed.
First, I gently swish them in a bowl of room temperature water:
Drain the strawberries and gently rinse with running water.
Drain again, then spread the strawberries on a dry kitchen towel.
Dry each one individually with dry paper towel:
It is SO important to dry the strawberries thoroughly here using paper towels, which are much more absorbent than kitchen towels.
If there’s water on any of those strawberries when you go to dip, it can cause the chocolate to seize up into a grainy mess.
Chocolate is a “dry liquid,” made up of cocoa butter (fat) and dry particles of cocoa powder and sugar. If you get water in that liquid, you give the dry particles something to stick to, and they clump together.
After drying the strawberries thoroughly with paper towels, let them air dry at room temperature for at least 30 minutes, but preferably 60.
When you’re ready to dip, it’s time to prepare the chocolate.
What Kind of Chocolate to Use:
You want to use baking chocolate here, and not the thin rectangular bars that are meant for eating. Baking chips in bags are fine, and I buy bags of 60% bittersweet chocolate, milk chocolate, as well as white chocolate.
True white chocolate can actually be hard to find in chip form (you’ll notice that bags often say “white chips” instead of “white chocolate chips”), so in that case I spring for a white chocolate baking bar.
How to Melt the Chocolate:
The easiest way to melt the chocolate is to place the chocolate chips or chopped chocolate into a microwave-safe bowl, and microwave in 20 second intervals, about 3-4 times, stirring after each interval, until melted.
Be very careful not to overheat the chocolate, or it may seize.
If only little bits of chocolate are left, I stop microwaving and stir for a few seconds, as usually there’s enough residual heat to melt the rest.
If you don’t want to use the microwave: Set up a double boiler (a heatproof bowl over a saucepan with an inch of simmering water). Once the water is simmering, add the chocolate chips to the bowl, turn off the heat, and let the residual steam melt the chocolate. Do not use a wooden spoon to stir, which may have moisture in it. Use a spatula.
Once the chocolate is melted, add a small amount of oil:
Adding oil makes the strawberries easier to dip, gives the chocolate a shiny appearance, and gives the end result a softer, “biteable” texture.
I do not enjoy the type of chocolate strawberries that have a really “hard snap” where shards fall all over the place when you bite into it, and this minimizes that.
Dip the prepped strawberries into the chocolate, then gently scrape the excess chocolate off the bottom, using the lip of the bowl:
This will prevent excess chocolate from pooling on the sides of the strawberry when you set it on the tray (you know that “shelf” look with thin, flat chocolate on both sides? This prevents that).
Just be careful not to scrape the strawberry so hard against the side that you scrape strawberry pulp into the chocolate. Use a light touch.
If desired, you can dip the chocolate strawberries into chopped nuts or coconut:
I like doing some with chopped almonds, chopped pistachio, and shredded coconut, and then some with only chocolate:
To decorate the chocolate dipped strawberries, I cut the tiniest bit of corner off a plastic sandwich bag, and use that as a mini piping bag to drizzle a contrasting type of chocolate:
You could also simply drizzle the chocolate by dipping the tines of a fork into the melted chocolate and flicking it back and forth with your wrist, but the bag gives a much cleaner look, and is hardly more work.
Now, for the most important step!
Let the strawberries set at room temperature. Do not put them in the fridge.
A lot of recipes state to chill the strawberries in the fridge, but I find that this causes condensation problems with the strawberries, and it’s also unnecessary for setting the chocolate. It will harden at room temperature, usually in an hour.
I have made these strawberries in the morning and served them after dinner, leaving them at room temperature that whole time, and the texture of the strawberries is firm and not mealy or gross at all.
I find that refrigerating them once the strawberries are dipped can make them mealy and wet inside.
Do try to enjoy the strawberries the same day that you make them, though. They are never as good the next day, though they’ll still be edible one day later.
Chocolate Covered Strawberries
- 1 lb strawberries
- 8 oz chocolate of your choice* (60% bittersweet, semisweet, milk, or white)
- 1 tsp neutral oil** (like light olive oil, sunflower oil, etc)
- chopped nuts or shredded coconut (optional)
- Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature.
- Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted. It should take 3-4 intervals. Be very careful not to overheat the chocolate. Stop microwaving if only little bits of chocolate are left, as there should be enough residual heat to melt the rest.
- Stir the oil into the chocolate. It should have a shiny appearance and smooth consistency.
- Set a sheet of wax paper or parchment paper on a large tray.
- Dip each strawberry into the chocolate, gently scrape the excess chocolate off the bottom using the lip of the bowl, then place on the paper-lined tray.
- If desired, drizzle the dipped strawberries with contrasting types of chocolate, either by dipping the tines of a fork into the melted chocolate and flicking your wrist back and forth over the strawberries, or by using a piping bag. I simply cut the corner from a small ziploc bag and use that.
- Or, if desired, dip the chocolate strawberries into bowls of chopped nuts, such as hazelnuts, almonds, or pistachios, or shredded coconut, then set back onto the tray.
- Let the strawberries sit at room temperature for about one hour, until the chocolate firms. Serve and enjoy!
Posted updated in February 2019. Originally published April 2011.