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Chocolate covered strawberries.
Is there anything that screams Valentine’s Day more?!
I have always had a soft spot for chocolate covered strawberries, even when I didn’t have a Valentine to share them with.
There is something about a sweet, and tart juicy strawberry covered in crunchy, bitter, dark chocolate that is so delicious.
It’s simple. It’s classic. It’s perfection.
The best part about chocolate covered strawberries is that they are very easy to make.
You do need to know a few simple techniques that are crucial, but you when it comes down to it, it’s as basic as dipping fresh strawberries into melted chocolate and letting the chocolate harden.
Of course, we tend to think of chocolate covered strawberries as a Valentine’s Day treat, but they are great for spring and summer too. Hello, no baking required! As long as you can get your hands on decent fresh strawberries, you’re golden!
Not to mention, making homemade chocolate covered strawberries is fun! They would be a great recipe to make with kids. You could even decorate the chocolate with fun sprinkles, if you want.
Chocolate covered strawberries are naturally gluten free. They can be easily made dairy free/vegan by using dairy free/vegan chocolate. And, they are relatively healthy, as far as desserts go – especially if you use a bittersweet/dark chocolate that has less sugar in it than a milk chocolate.
Welcome to antioxidant heaven!
Between the strawberries, and the dark chocolate – we are swimming in them!
Ingredients for chocolate covered strawberries
As always the list of ingredients, along with the measurements are in the recipe card below, but let’s discuss them here.
- strawberries – The star! Obviously, you want to get the best tasting strawberries you can get your hands on. It’s also ideal to find strawberries with large leaves/stems. They are the handle we use to dip the strawberries into the chocolate, and to eat them with.
- bittersweet chocolate bar – (AKA dark chocolate) I like to use a dark chocolate that has 60% cocoa in it. I recommend a good quality chocolate bar over chocolate chips – a chocolate bar will melt, and solidify easier.
- coconut oil – Just a tiny bit of coconut oil melted in with the chocolate helps to keep the chocolate nice and shiny, and allows it to not be quite as hard when you bite into the strawberry.
- white chocolate bar – (optional) – the white chocolate drizzle provides a pretty decoration. And, we welcomed the extra tiny bit of sweetness along with the dark chocolate, and the tart strawberries. It’s not often I think white chocolate elevates a dessert, but it does in this case. Of course, you can easily leave off the white chocolate, or sub it with a milk chocolate drizzle, or colorful sprinkles. The possibilities are endless.
How to make chocolate covered strawberries
Of course, more detailed directions are in the recipe card below – be sure to check it out. Here is a snapshot:
- wash and dry the strawberries – it’s best to let the strawberries sit out for at 30 minutes to an hour to get bone dry.
- line a rimmed baking sheet with parchment paper.
- Melt the bittersweet chocolate.
- Dip the strawberries into the chocolate. Place the dipped strawberries onto the parchment lined baking sheet.
- Chill the strawberries – to harden the chocolate
- Melt the white chocolate (if using) – the double boiler method is best for melting white chocolate.
- Drizzle the strawberries with the white chocolate, (if using).
- Allow the strawberries to set completely.
- Serve – Enjoy immediately!
What kind of chocolate should I use for chocolate covered strawberries?
My favorite to use is bittersweet chocolate, or a dark chocolate that has 60% cocoa in it.
I think the bittersweet chocolate provides the right amount of bitter chocolate flavor that’s not too sweet, but not too dark to compliment the tart/sweetness of the strawberries the best. I do like the tiny additional sweetness the white chocolate drizzle provides too!
Of course, you can use any kind of chocolate you prefer here. You can use milk chocolate, semi-sweet chocolate (35% cocoa), or even all white chocolate for a really sweet option.
You could do a combo of dark chocolate with a milk chocolate drizzle. Really, it all depends on what your chocolate preferences are.
I do recommend, that no matter what flavor of chocolate you use, that you do use a good quality chocolate bar. Preferably one that is used for baking. These chocolate bars are designed to be melted, then hardened again, so you will get the best results.
In a pinch, chocolate chips will work, but they do have an ingredient in them helps the chocolate chips to keep their shape, meaning the chocolate chips won’t harden as nicely on the strawberries.
I do NOT recommend working with white chocolate chips. They will not melt at all.
Melting white chocolate can be a little more challenging than melting regular chocolate. Therefore, I instruct you to melt the white chocolate using a double boiler method. Don’t worry, it’s still really easy.
My favorite white chocolate bar is Ghiradelli white chocolate. (affiliate link)
Make sure your strawberries are BONE DRY!!!
If your strawberries are the slightest bit wet, your chocolate WILL NOT stick to the strawberries. If you get even the tiniest drop of water into the chocolate, then the chocolate will cease up and become hard. You won’t be able to use it at all.
This is the only tricky part of making chocolate covered strawberries.
I highly recommend washing your strawberries, and allowing them to lay out on a towel for 30 minutes to 1 hour (the longer the better), depending on how dry your environment is. This helps to ensure that the strawberries are super dry.
Why isn’t my melted chocolate sticking to my strawberries?
Your strawberries are not dry enough.
Any water, or wetness will really mess with making chocolate covered strawberries. It is the only part of making them that is truly essential.
Why isn’t my chocolate hardening on my strawberries?
I will say it once, I will say it again – your strawberries aren’t dry enough!
See, even slightly wet strawberries can cause so many issues.
Leave those babies out on the counter, on a towel to air dry for a while, before dipping into the chocolate! It’s honestly the only way.
If your strawberries were dry enough and the chocolate still isn’t hardening, your kitchen might be on the warmer side. It could simply be that the chocolate isn’t getting cold enough to solidify – pop those babies into the fridge for 30 to 40 minutes, and you should be golden.
How long do chocolate covered strawberries last?
1 to 2 days.
However, I think the chocolate covered strawberries are at their best the same day they are made.
If you want to serve them in the evening, I recommend making them several hours in advance to ensure the strawberries are nice and dry for dipping into the chocolate, and to ensure the chocolate has had enough time to harden.
If you store them properly however, they are still quite delicious on day 2.
How to store chocolate covered strawberries?
Line an air tight container with a paper towel, and place the strawberries in the container in a single layer. Place the lid onto the container, slightly askew, and store in the fridge.
The strawberries will leak a little juice as they sit, so the paper towel helps to absorb that liquid so they are less soggy. Leaving the lid askew helps any of moisture to escape that may build up.
Can chocolate covered strawberries be made in advance?
Chocolate covered strawberries are really best when eaten the same day they are made.
You can make them up to 6 hours in advance and they will be still be great.
Equipment I used to make this recipe
(affiliate links)
- parchment paper sheets – parchment paper is essential to allow easy removal of the chocolate covered strawberry once it has set. These 12×16 parchment paper sheets make it so easy! No cutting necessary!
- large rimmed baking sheet – This quarter sheet pan is the right size to hold all the strawberries while they set up.
- Chef’s knife – This knife makes chopping the dark chocolate super easy.
- large liquid measuring cup – This 4 cup measuring cup with a handle makes melting the dark chocolate in the microwave very easy.
- Medium sauce pan – If making the white chocolate drizzle, I recommend using a sauce pan to create a double boiler.
- Mixing bowl – a medium sized mixing bowl works great to place on top of the sauce pan to create the double boiler for melting the white chocolate.
- Squeeze bottle – I like using a squeeze bottle for better control when drizzling my white chocolate. You can easily use a spoon too.
Reasons you will LOVE chocolate covered strawberries
- A classic flavor combo.
- They’re easy to make,
- no baking required.
- They’re customizable.
- And, fun to make.
- They’re perfect for Valentine’s Day,
- or for the spring and summer.
- They’re festive!
- They’re naturally gluten free.
- Juicy strawberries + dark, crunchy chocolate = true love!
More Valentine’s Day desserts
- chocolate lava cake
- Instant pot cheesecake with cherry topping
- healthy chocolate freezer fudge
- chocolate peanut butter chia pudding
- No bake brownies with chocolate frosting
Did you make this recipe?
Let me know how it went. Leave a comment, and star rating below. This really helps my business grow, and allows me to keep making free recipes for you! Thanks!
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Chocolate Covered Strawberries
- Prep Time: 15 mins
- Chill Time: 60 mins
- Cook Time: 5 mins
- Total Time: 1 hour 20 minutes
- Yield: about 20 strawberries 1x
- Category: dessert. easy, no bake
- Method: melting, assembly
- Cuisine: gluten free, vegetarian,
- Diet: Gluten Free
Description
Chocolate covered strawberries are a delicious, classic dessert that is perfect for Valentine’s day, or spring, or summer. They are fun, and easy to make.
Ingredients
- 1 pound strawberries
- 8 ounces bittersweet chocolate bar – 60% cocoa (see notes)
- 1/4 teaspoon coconut oil
- optional: 4 ounces white chocolate bar
Instructions
- Wash and dry the strawberries – Wash your strawberries, and then lay them out on a clean kitchen towel, or a few paper towels. Use the towels to dry as much of the water off the strawberries as possible. Allow the strawberries to sit out and dry for at least 30 minutes to 1 hour (or longer). The goal is to make sure the strawberries do not have any wetness to them at all. If water gets into the chocolate it will cease up, and it won’t stick to the strawberries.
- Prepare – Line a rimmed baking sheet with parchment paper, and set aside.
- Melt the bittersweet chocolate – Chop the bittersweet chocolate and place it into a microwave safe bowl. Add the coconut oil. Melt the chocolate by microwaving it in 30 second increments – stirring the chocolate between each increment – until the chocolate is melted.
- Dip the strawberries into the chocolate – I find it easier to transfer the melted chocolate into a small bowl so there is a deeper amount of chocolate to work with. Carefully grab a very dry strawberry by the green leaves and dip it into the chocolate, twirling the strawberry around until it is mostly coated except for a little bit at the top, allow some of the excess chocolate to drip off the strawberry, then place it onto the parchment lined baking sheet. Repeat until you have covered all of the strawberries. If the chocolate starts to get thick on you, pop it into the microwave for 30 seconds to warm it up a little. As the chocolate begins getting used up, I find it helpful to use my free hand to pick up the bowl, and tilt it so the chocolate is pooled in one side of the bowl while I use my other hand to dip the strawberry.
- Chill the strawberries – Allow the strawberries to set up a little before adding the white chocolate drizzle. To speed this up, I recommend putting the strawberries into the fridge for 15 to 20 minutes.
- Melt the white chocolate – (Optional step) Melting white chocolate can be a little tricky. See my notes on what kind of white chocolate to buy. I found it was easiest to melt the white chocolate in a double boiler. Add water to a medium sauce pan, allow it to come to a simmer. Chop up the white chocolate, and place it into a mixing bowl that fits snuggly on top of the sauce pan. Note: you do not want the water to touch the bowl, or the water to get inside of the chocolate. While the water is simmering underneath the bowl, carefully stir the chocolate until it is completely melted. Carefully remove the bowl from the sauce pan, and wipe off the bottom of the bowl.
- Drizzle with white chocolate – (Optional Step) – Use a spoon to drizzle the white chocolate over the chocolate covered strawberries. For more control, I like to use a squeeze bottle.
- The final chill – Once each strawberry has been drizzled, place them back into the fridge to set up for another 30 to 40 minutes. Or, allow them to set up for about 1 hour at room temp. I do recommend allowing them to set up in the fridge. They are best when the strawberries are chilled.
- To serve – Once the chocolate is completely set, and hardened on the strawberries, they can be served immediately.
- Store – the strawberries are best when eaten the same day they are made, however, they are still pretty good 1 to 2 days after. To store them, place them in an air-tight container that is lined with paper towels. It is best if they are stored in a single layer. Place the lid on top, slightly askew. It is helpful to allow an moisture build up to escape so they chocolate doesn’t get soggy. Store in the fridge.
Notes
bittersweet chocolate – I recommend using a good quality bar of chocolate for this recipe, not chocolate chips. A baking chocolate bar is ideal. A bar of chocolate will melt better, and set up better than chocolate chips. Plus, there are so few ingredients in this recipe, it’s important to help them all shine by using the best quality ingredients.
using other chocolates – you can sub the bittersweet chocolate for milk chocolate, semi-sweet chocolate, or even all white chocolate, if that is what you prefer. Keep in mind, your end result will be much sweeter, and alter the nutrition facts.
Strawberries – it is helpful to try to get strawberries that have a lot of green stem/leaves on them. The green leaves are the handle for dipping the strawberries into the chocolate, and for eating them.
White chocolate – Same with the bittersweet chocolate, I recommend buying a high quality white chocolate bar. I found that white chocolate chips did not melt at all. I recommend Ghirardelli white chocolate bar. I also found it helpful to melt the white chocolate using the double boiler method rather than the microwave. You can easily omit the white chocolate drizzle, if you prefer. Or, you could swap it with a milk chocolate drizzle.
Decorate with sprinkles – If making these for kids/with them, it could be a fun option to decorate the strawberries with sprinkles. You will want to add the sprinkles before the chocolate hardens.
Dairy free/vegan – to make this recipe dairy free/vegan, make sure to get a good quality bittersweet chocolate bar that is vegan/dairy free. For the white chocolate, I can’t recommend a substitute, because the white chocolate chips I tried were vegan and they did not melt. If you already know of a vegan white chocolate that works, then go for it, otherwise I would omit it.
We need some of these! If we drive to your house, will you give us some?
Haha! Sure, Mom. I can make them for you the next time you visit. 😉