Making chocolate-covered strawberries is the absolute tastiest way to say “I love you.” They may look like an expert dessert, but you’ll be relieved to know these goodies are a snap to make. With only a few ingredients—yep, chocolate and strawberries—you’ll be ready to impress in no time.
Think chocolate and strawberries are a match made in heaven? Try these decadent chocolate-strawberry recipes.
How to Make Chocolate-Covered Strawberries
Ingredients
- 1 pint strawberries
- 4 oz. semisweet chocolate
- Any toppings you like (such as sprinkles, mini chocolate chips or edible glitter)
Directions
Step 1: Prep the berries
Choose ripe and plump strawberries that still have plenty of their green top attached. (You’ll need something to hold onto once the berry is covered in sweet and sticky chocolate.) Wash them in cool water and dry thoroughly. I like to lay them out to dry in a single layer on top of paper towels.
Test Kitchen Tip: Make sure the berries are completely dry. If there’s any water left from washing, the chocolate will seize up and become unusable.
Step 2: Melt the chocolate
Next, coarsely chop about 4 ounces of semisweet chocolate. Place the chocolate in a glass bowl and microwave at 50% power for 30 seconds. Remove and stir until smooth; repeat for another 30 seconds as needed. You can also create a double boiler by adding a few inches of water to a sauce pot, bringing the water to a simmer over low heat, and placing the bowl of chocolate on top of the water. Make sure that no water splashes in or the chocolate will “seize,” and refuse to get smooth.
This is a tricky step, but you can do it! Learn about more ways to melt chocolate once you master the double boiler and microwave methods.
Step 3: Dip the strawberries
Once the chocolate is melted, line a baking sheet with waxed paper. Holding the green top of a strawberry, dip the berry into the chocolate and swirl, making sure it’s thoroughly coated on all sides.
If you want to add any toppings, like chopped nuts or sprinkles, now is the time. Let any excess chocolate drip off and gently sprinkle on your toppings while the chocolate is still wet. Set your finished strawberry on the waxed paper, then repeat with the rest.
Step 4: Set & store
You’re all done! Just let the strawberries “set” by drying completely. Enjoy immediately or store in an airtight container in the refrigerator.
How easy was that? Making chocolate dipped strawberries is so simple you don’t have to save them for Valentine’s Day gifts or Mother’s Day brunch. Go ahead and treat yourself (or your loved ones) any day of the year.
Tips for Making Chocolate-Covered Strawberries
Should strawberries be cold or room temperature when dipping?
Letting your berries reach room temperature is ideal before dipping them in chocolate. Just take them out of the refrigerator a short while before and you’ll be set to go.
What is the best chocolate to use for chocolate-covered strawberries?
Our Test Kitchen uses several different brands. Prep Kitchen Manager Catherine Ward says that Wilton melting discs are the easiest to melt down, whether you prefer to use the microwave or a Wilton chocolate melting pot. A pot will not only help you melt the discs down initially, but will also keep the melted chocolate at the perfect temperature and consistency without having to reheat it in the microwave several times throughout the process. It’s a bonus that the Wilton discs come in so many kinds and colors—there are even two shades of white chocolate to choose from (let alone 11 other colors).
Ghirardelli melting wafers are another great choice, but if you prefer to use a high quality chocolate for dipping, opt for Callebaut Belgian chocolate. Since it is couverture chocolate (a high-quality chocolate with a higher percentage of cocoa butter), keep in mind that it will need to be tempered before use—but it will be worth the extra step when you see the extraordinary sheen on the chocolate and hear the snap that it makes when you bite into it. Here’s our guide on how to temper chocolate to get you started. (Just remember, couverture chocolate like Callebaut won’t act the same in baked goods like chocolate chips or other kinds of baking chocolate.)
Catherine says that you can even dip your strawberries in melted Nestle chocolate chips. Before you melt them down though, double check to make sure that they don’t look white and dusty—a sign that the chocolate has bloomed. You want your chocolate looking shiny and lustrous!
How can you thin melted chocolate?
As soon as you finish melting your chocolate, it will slowly but surely begin to harden again. Once it reaches the point where it’s too thick to continue dipping your strawberries, you can pop it back in the microwave at 50% power, stir, and do so again until it reaches your desired consistency. If you’ve microwaved it enough and you still want it thinner, you can add 1 teaspoon of shortening for every 2 oz. of chocolate, and that will help thin it out even more—plus, it may give the chocolate a little bit more of a sheen when it dries.
How long will chocolate-covered strawberries last?
While the chocolate covering the strawberries will last for up to a week, the berries themselves will not last nearly as long. Because of this, we’d recommend eating the chocolate-covered strawberries within 1-2 days—otherwise, the berries will get weepy and won’t be as delicious and crisp as when they were first dipped.
How can you decorate chocolate-covered strawberries?
Now that you’re practically a pro chocolate-dipper, you can branch out and try decorating your chocolate-covered strawberries for different occasions. Make chocolate-covered strawberry turkeys for Thanksgiving or tuxedo strawberries for formal gatherings like engagement parties. Other ideas include using more than one kind of chocolate on a single berry, like we do in this fantastic dipped strawberries recipe, or dipping each berry in a different color to make rainbow strawberries. No matter how you choose to dip them, sprinkling chocolate curls on top before the chocolate sets is an elegant touch that gives each bite a little more crunch and snap!
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