These are the perfect Valentine’s Day treat for your sweetie – or yourself!
Fresh ripe strawberries are dipped in chocolate for a simple and delicous treat. They’re perfect to enjoy for Valentine’s day or when berries are fresh and bountiful!
2 Simple Ingredients for Easy Chocolate Dipped Strawberries
These are both delicious and easy to make as a homemade gift and you need just a couple of ingredients!
Strawberries – Choose fresh and firm berries of any size with the green leaves intact for a pop of color. Frozen strawberries do not work well for this recipe.
Chocolate – Use white chocolate, milk, semi-sweet, dark chocolate, or a combination!
Topping Ideas
Before the chocolate sets, sprinkle the berries with toppings if you’d like.
- jimmies or sprinkles
- crushed-up Oreo cookies, graham cracker crumbs
- coconut or chopped nuts like pistachios or pecans
- drizzle with white chocolate
How to Make Chocolate-Covered Strawberries
- Wash strawberries and allow them to dry thoroughly.
- Melt chocolate in a double boiler (per recipe below) or the microwave.
- Dip strawberries so the chocolate covers about 1/8-inch from the top and place them on parchment paper. Add toppings if desired and chill until set.
No Double Broiler? Use the Microwave!
- Place the chocolate in microwave safe bowl and microwave for 30 seconds on 50% power.
- Stir the chocolate and repeat at 30-second intervals until it begins to melt.
- Once it begins to melt, reduce it to 15-second intervals.
Tips & Tricks for Perfect Chocolate Strawberries
- For perfect chocolate coverage, strawberries should be at room temperature and dry so the chocolate adheres.
- Avoid overcooking chocolate or getting any water in the melting bowl, as this may cause the chocolate to seize up and become grainy.
- For perfect results, temper the chocolate.
- If the chocolate becomes too thick to dip, gently heat or stir in one or two tablespoons of coconut oil.
How to Store Chocolate Covered Strawberries
- Prepare chocolate-covered strawberries earlier in the day and keep them at room temperature before serving (this prevents them from ‘sweating’).
- Or make up to a day ahead and store them in the fridge.
- You can freeze chocolate-covered strawberries on parchment paper then pop them into a zippered bag and freeze for up to 3 months.
- Don’t toss that leftover chocolate! Keep it in the refrigerator and remelt it for future recipes like chocolate-dipped pretzels, fortune cookies, and bananas.
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Did you make these Chocolate Covered Strawberries? Leave us a rating and a comment below!
Chocolate Covered Strawberries
Equipment
- Saucepan or double broiler
Ingredients
- 1 pound whole fresh strawberries room temperature, washed and dried
- 150 grams solid chocolate bar of choice not chocolate chips
Instructions
- Wash strawberries well and allow them to dry completely.
- Place 1" of water in a small pot.
- Break chocolate into pieces and place in a glass bowl that fits over the top of the pot without touching the water.
- Bring the water to a simmer over medium-high heat, then reduce to low and place bowl with chocolate over top. Stir frequently until melted and smooth and the chocolate reaches 88-90°F.
- Remove from heat (I like to keep the bowl over the pot to keep the chocolate warm) and carefully dip strawberries, holding the stem. Gently shake off excess chocolate and place on a parchment lined baking sheet. Garnish with toppings if using.
- When all strawberries are coated, place in the refrigerator to set completely before serving.
Notes
- Rinse berries under cool water and dab dry well with paper towels before dipping. Drops of water can ruin the chocolate.
- Use room temperature strawberries.
- Low slow heat is the best way to melt the chocolate, ensure the bowl is not touching the water. Tempered chocolate is best.
- Place dipped berries on a parchment paper or waxed paper lined baking sheet.
- Make these the same day you plan on serving them.
- Chocolate covered strawberries are best stored at room temperature for the day.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I love making these for Valentine day! They are a hit with young and old and they are infinitely customizable. Adding the coconut oil is a good idea. I have also added maybe a tablespoon of heavy cream (has to be heavy cream – other dairy has too much water) and that helps so that the chocolate doesn’t seize up, especially if you use chocolate chips because you forgot to buy the chocolate bar.
Thank you for the great tips Michelle!
so easy and absolutely delicious. The price is prohibitive to buy these at a local candy store. Thank you. A dessert everyone will love.
So happy to hear that, Marie-Terese! We hope you love them.
I really like how clear your directions are.
Thank you