These delicious Chocolate Covered Strawberries are one of life’s luxuries, yet surprisingly easy to make. Individually, chocolate and strawberries are loved by most people but the simple action of dipping a strawberry in melted chocolate takes this combination to new heights. The resulting confection is easy enough to make for weeknights but so elegant that this sweet bite is perfect to serve when entertaining.
Made these for the wife for our 20 anniversary. She loves strawberries and since they’re in peak season right now, these were perfect!
- Frank
Why You'll Love This Recipe:
- The Chocolate Covered Strawberries in their simplest form require just two ingredients: chocolate and strawberries.
- They are so easy to make. The hardest part of this recipe is melting the chocolate. Oh, and waiting for them to set!
- No special equipment is required to make them.
- The textural contrast of a crisp chocolate shell enveloping a sweet, succulent strawberry is very appealing.
- Serve them for Mother’s Day, Valentine’s Day or any special occasion.
- You can customise the strawberries to your liking. Use a variety of chocolate, add sprinkles, coconut or chopped nuts. The options are endless.
- They are a very special edible gift.
Recipe Inspiration: this is a recipe that my Mum would frequently make for dinner parties. They're easy, yet impressive, and a perfect way to end a meal!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Strawberries – choose good quality, just ripe, berries. I like to select those that are evenly bright red and avoid the ones that are white under the leaves. The strawberries should be firm, but ripe, without blemishes and ideally fragrant. It is best if they have a stem.This makes it easier to dip them into the chocolate, and also looks great for presentation.
- Dark chocolate - the one we use contains 70% cocoa solids. You could use one with higher percentage cocoa solids if you prefer, but it will be slightly more bitter.
- White chocolate – use a good quality chocolate, and one that melts well.
Variations:
Chocolate - you can vary the chocolate you use to coat the strawberries.
Coating – customise the strawberries with a variety of toppings. You could sprinkle them with chopped nuts, toasted coconut, coloured sprinkles or even some dried chilli flakes or sea salt flakes.
How To Make Chocolate Covered Strawberries:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Melt the chocolate:
Select a saucepan which will accommodate heatproof bowls in which to melt the chocolate. Add some water and bring it to a gentle simmer.
In separate bowls, melt both the dark and white chocolate. Set aside to cool slightly.
2 – Coat the strawberries:
Hold a strawberry by the stem, dip the berry into the melted dark chocolate and twirl it to almost cover, but do not take the chocolate up to the leaves. Allow excess chocolate to drip off then place the strawberry onto a lined baking tray. Repeat with the remaining strawberries.
3 – Allow the chocolate to set:
Refrigerate the tray of strawberries to allow the chocolate to set.
4 – Drizzle more chocolate:
Drizzle white chocolate over the dark chocolate coated strawberries, and dark chocolate over the white chocolate coated strawberries. Return to the fridge to set, before enjoying.
Hint: it is essential that the strawberries are completely dry before dipping in the chocolate. If the strawberries have not thoroughly dried after washing them, or if they have any bruised areas, the chocolate will not properly adhere to the berry.
Tips for Success, Storage and FAQs:
You should prepare them a couple of hours before serving so that the chocolate has time to set. You can, if you prefer, prepare them a day ahead. The freshness of the strawberries will affect the length of time that they can be stored. If some of the strawberries are slightly overripe, the moisture will destroy the integrity of the chocolate.
The Chocolate Covered Strawberries can be stored uncovered on the baking tray or in an airtight container up to one day ahead of serving them. If storing in a container, place them on a couple of sheets of paper towel to absorb excess moisture.
Sadly, no. As they defrost, the berries become mushy.
Look for strawberries that have great flavour. Choose those that are evenly bright red and avoid the ones that are white under the leaves. The strawberries should be firm, but ripe, without blemishes and ideally fragrant. It is best if they have a stem.
Top Tip:
When a recipe is as simple as these Chocolate Coated Strawberries, for the best result, the ingredients need to be good quality. Choose your strawberries carefully and use quality chocolate, one that is designed for melting.
Serving Suggestions:
There are so many occasions when you will want to serve Chocolate Covered Strawberries. Some suggestions are:
- They are a perfect dessert for Valentine’s Day, Mother’s Day or any time you have a special occasion or celebration.
- Serve them with coffee after dinner; it is a perfect way to end a meal.
- As a sweet treat with morning or afternoon tea.
- They are a welcome homemade edible gift. Pack them in a pretty gift box and tie with ribbon.
The luxurious appearance of these bite-size desserts belies the ease with which they are made. Perfect for any gathering or celebration, they are easy to make and a guaranteed crowd pleaser.
If you love strawberries and you love chocolate, you will love these Chocolate Covered Strawberries. It really could not be easier to make this luxurious sweet treat. We coat perfectly ripe, sweet strawberries in rich, creamy chocolate. They are elegant, surprisingly simple to make, and always a crowd pleaser.
Please let me know in the comments below if you make them.
Alex xx
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Chocolate Covered Strawberries
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 250 g (8.8 oz) fresh strawberries - with stem intact
- 125 g (4.4 oz) dark chocolate - I use 70% cocoa solids See Note 1
- 125 g (4.4 oz) white chocolate
Instructions
- Select a saucepan which will be the right size to accommodate the heatproof bowls in which you will melt the chocolate. Put about 3 cm (1 inch) water in the saucepan and bring it to a gentle simmer.Line a large baking tray with baking paper.
- Break the dark chocolate into even size pieces and place it into the bowl. Place the bowl over the saucepan of barely simmering water, ensuring that the bowl does not touch the water and steam does not get into the chocolate. (This will cause the chocolate to seize.)Stir the chocolate occasionally with a metal spoon. Remove the bowl from the heat when most of the chocolate has melted. The residual heat will melt the remainder. Stir until smooth.Set aside for 10–15 minutes to allow the chocolate to cool a little.
- Meanwhile, add the white chocolate to another bowl and set over the saucepan of simmering water. Stir occasionally and set aside when melted to cool a little as per above.
- Holding a strawberry by the stem, dip the berry into one of the melted chocolates and twirl it to almost cover, but do not take the chocolate up to the leaves. Hold it for a moment over the bowl to allow excess chocolate to drip off.
- Place the strawberry onto the lined baking tray. Repeat with the remaining strawberries, using a combination of the two chocolates. Set aside in the refrigerator for the chocolate to set.
- Once set, using a piping bag or fork, drizzle the dark chocolate coated strawberries with some of the melted white chocolate, and the white chocolate coated strawberries with some of the melted dark. Again, return to the fridge to set.The strawberries are best when eaten shortly after making.
Notes
- Chocolate: use a good quality chocolate, one that is ideal for melting. I use Plaistowe. If you prefer, you could use a dark chocolate with 40% cocoa solids for a less bitter option, or even use milk chocolate.
- Melting chocolate: I prefer to use a double boiler as it is easier to control the heat. However, if you prefer to use a microwave, add chopped chocolate to a microwave-safe bowl. Melt in 30-second increments, stirring frequently. When most of the chocolate is melted, remove the bowl from the microwave and stir until it is completely melted. If possible, melt your chocolate on a low power setting. As each microwave functions differently, you will need to keep an eye on the chocolate so it does not overcook.
- Leftover chocolate: you may have some leftover chocolate from coating the strawberries. The best way to make use of the leftover chocolate is to add some slivered almonds or another chopped nut and scoop little mounds onto non-stick baking paper. Alternatively, use a teaspoon to make small circles on baking paper and add sprinkles, as per our Homemade Chocolate Freckles. You have delicious confectionery, with minimal effort.
- Storage: the Chocolate Covered Strawberries can be stored uncovered on the baking tray or in an airtight container up to one day ahead of serving them. If storing in a container, place them on a couple of sheets of paper towel to absorb excess moisture.
- Freezing: this recipe is not suitable for freezing, as the strawberries become too soft once defrosted.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was updated in April 2025 with more information and new photos. Minor improvements to the recipe have been made to make it clearer.
Mark James says
I did this with dark chocolate (70%). Added two teaspoons of rum and a knob of butter to the chocolate and fully covered cutting leaves off. Covered with unsalted cashews & pistachios. Fantastic as a garnish, with chocolate mousse. Takes no time whatsoever! The kids, all over 20, loved them. Can I suggest mixing them with tiny wild strawberries? have it with a light lunch. Thank you. M
Alexandra Cook says
Sounds amazing, Mark!
Thanks for sharing! Alex xo
Frank says
Made these for the wife for our 20 anniversary. She loves strawberries and since they're in peak season right now, these were perfect!
Alexandra says
Hi Frank, what a lovely gesture for your special anniversary; I am sure that your wife greatly appreciated it. I'm so pleased that you both enjoyed the Chocolate Coated Strawberries. 🙂
Dana says
These are so delicious!
Alexandra says
Thank you Dana, they are always very popular. 🙂
Brittany Vantrease says
I just made some of these with almond bark and while they tasted good, they weren't all pretty and it was a pain in the butt to make, especially with the white chocolate. After I made some chocolate covered strawberries, I made some truffles from a kit and the chocolate that they used was awesome! It melted smoothly, it was the best. So, yes, after such a roundabout way, I agree, use good chocolate. lol.
Alexandra says
So true - good chocolate makes a huge difference 🙂
I am glad they still tasted delicious!