Homemade chocolate covered strawberries are an indulgent and easy dessert that can be made for a fraction of the cost of the high-priced, store-bought ones. Customize them with your favorite chocolate – dark, milk, or white. You can even top them with crushed cookies, candies, or sprinkles!
Chocolate covered strawberries are so elegant, indulgent, and delicious. Plus! They’re way easier than a lot of people think. Frankly, why you would spend upwards of $50 on six – SIX! – of these babies from a store is beyond me. Making them yourself means saving money and impressing your loved one with a handmade tasty token of your affections. All it takes is a wee bit of time and a smooth hand with a drizzle
Ingredients for this recipe
- Fresh strawberries
- Good quality dark, milk, and/or white chocolate
How to dip strawberries in chocolate
- Rinse and dry the strawberries. It’s best to thoroughly rinse and dry the strawberries a day in advance.
- Chop the chocolate. Into small pieces, roughly the size of a quarter or smaller.
- Melt the chocolate. In the microwave or on the stovetop in a double boiler, whichever you prefer!
- Dip the strawberries in the chocolate. Coat the berries at least ¾ of the way up, leaving a little bit of the fruit showing to showcase the beautiful red hue!
- Let the chocolate set. By placing the strawberries on a parchment lined baking sheet.
- Store any leftovers. Chocolate covered strawberries can be made a day or two in advance and kept in an airtight container in the refrigerator.
Melting chocolate in the microwave
Melting good quality chocolate in the microwave is easy as can be! Simply place your chopped chocolate in a glass, microwave-safe bowl and cook on high for 45 seconds. Carefully remove from microwave and stir with a rubber spatula for 20 seconds.
Repeat microwaving and stirring process until chocolate is beautifully melted and smooth. It’s important not to overheat the chocolate or you may risk burning it. Stirring thoroughly helps avoid this! Carryover heat after each round of microwaving will continue to melt the chopped chocolate and avoid burning.
Melting chocolate in a double boiler
The more “professional” way of melting chocolate happens in a double boiler. What is a double boiler? It is simply a glass bowl or other non-reactive material bowl set over a pot of gently simmering water.
The double boiler method is often used to gently melt and properly temper chocolate. It takes a bit longer than the microwave method but is just as effective! Here is how to melt chocolate in a double boiler:
Set a small or medium sauce pot filled with 2 inches of water over medium heat. Bring the water to a very gentle simmer and then lower the heat. Place a glass bowl over the pot – being sure the water in the pot does not reach the bottom of the bowl! It’s also important to monitor the water and make sure it doesn’t start to boil or simmer too aggressively. Heat chopped chocolate, stirring occasionally, until chocolate is melted.
Recipe Tips & Tricks
- Be sure to use real, good quality chocolate! Chocolate chips or chunks often have stabilizers in them that prevent proper melting or adhesion during dipping. I like to use Ghiradelli or Lindt chocolate bars for this.
- If rinsing the berries right before dipping, make sure to thoroughly dry with a clean paper towel and lay in a single layer on a paper towel lined tray. Melted chocolate won’t stick to a wet berry it will only stick to dry!
- Keep the little green stems on the berries, too. It offers a great handle to hold while dipping!
- To get a great decorative effect, drizzle the dipped berries in an alternating flavor of chocolate, such as a white chocolate drizzle over a milk chocolate coated strawberry.
- No piping bag? No problem! Simply pour the melted chocolate into a plastic sandwich bag and snip a small corner off the bag to create a makeshift piping bag.
- Place the dipped strawberries on parchment paper to cool, then when the chocolate has fully hardened, they can be transferred to a plate, serving platter, or gift box and won’t stick to the bottom.
- Storing chocolate covered strawberries in the refrigerator will make them last longer but be sure to remove them from the fridge for at least 20 minutes before enjoying. The chocolate will be easier to bite into and the strawberries will be juicier!
Chocolate Covered Strawberries
Ingredients
- 1 pint fresh strawberries
- 8 ounces dark or milk chocolate, chopped
- 8 ounces white chocolate, chopped
Instructions
- Line a baking sheet with paper towel and set aside. Line another baking sheet with parchment paper and set aside.
- Rinse the berries well under cool water. Spread onto paper-towel lined baking sheet and pat dry with additional paper towels.
- In microwave safe bowls, heat the chocolates in 45 second bursts, stirring for 20 seconds after each round, until chocolate is 90% melted (about 3 times). Continue stirring until chocolate is totally melted, smooth and glossy.
- Working one-by-one, grab a berry and wipe again with a paper towel to ensure it is totally dry (otherwise the chocolate won’t stick!), and dunk into melted chocolate. Allow excess to drip off before placing onto parchment lined baking sheet. Dip half of the berries in the melted dark or milk chocolate and half into the white.
- When the berries are dipped, pour the remaining chocolate into pastry bags (or small sandwich baggies), snip a small corner of the end off, and drizzle the alternate chocolate over the dipped berry. IE: Drizzle white chocolate over a dark chocolate dipped strawberry.
- Let berries stand for at least 30 minutes before serving.
Notes
- Refer to post for instructions on how to melt chocolate in a double boiler.
- Refer to post for more tips and tricks about making the perfect homemade chocolate covered strawberries!
- If at any point the chocolate begins to harden during the dipping process, simply zap in microwave for another 10 – 12 seconds and stir until smooth.
- Chocolate Covered Strawberries can be made a day or two in advance – simply store in the fridge in an air-tight container. Remove from fridge at least 45 minutes before serving.
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