Chocolate Covered Strawberries

Add a touch of romance to your celebration with classic Chocolate Covered Strawberries, a simple treat that always feels thoughtful and a little indulgent. These beautiful bites work for any age group, and there is even an optional adults-only twist that gives this chocolate dipped strawberries idea a fun upgrade.

You can keep them classic or dress them up with toppings, and if you want something extra cheeky, you can pre-soak the berries in your favorite liqueur before dipping. This chocolate coated strawberries recipe comes together in about fifteen minutes and pairs surprisingly well with a chilled glass of homemade eggnog. The creamy drink balances the rich chocolate and juicy berries, making these chocolate strawberries just cozy and playful enough for date night.

Why This is Better Than a $50 Box

Stop spending a fortune on Valentine’s Day or Mother’s Day delivery boxes! I’ve tested every method to get that professional snap and shine right in your own kitchen. Whether it’s for a romantic NYE platter or a last-minute gift, this is the only recipe you need..

You can keep things classic or make them fun with toppings, and the optional boozy soak adds a cheeky twist that you do not usually see in a typical chocolate dipped strawberries guide. This chocolate coated strawberries recipe also sets quickly, so you can prepare them right before serving or chill them for later.

I use Cadbury baking milk chocolate melts for this recipe and Baker’s Semi-Sweet Chocolate Baking Bar. You can use brands like Lindt, Ghirardelli or couverture chocolate as they melt smoothly and offer rich flavor. These contain a higher ratio of cocoa butter, which means they melt down into a thin, silky liquid. They taste rich and set with a nice shine. You might be tempted to grab a bag of chocolate chips. Don’t. I tried premium chips vs. baking bars side by side. Chips contain stabilizers designed to hold their shape in cookies. When melted for dipping, they turn thick and sludge like.

What Goes Into Chocolate Covered Strawberries

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Save

You only need a handful of good quality ingredients to make Chocolate Covered Strawberries taste as luxurious as they look.

• Semisweet Chocolate: This gives your chocolate dipped strawberries a deeper, balanced flavor that is rich without being too sweet. Chopping it into smaller pieces helps it melt evenly and prevents overheating.
• Milk Chocolate: A sweeter and creamier option that pairs beautifully with juicy berries. Mixing both chocolates gives you a more complex and satisfying coating.
• Coconut Oil: Just a small amount loosens the melted chocolate, creating a smoother texture and a clean, crisp set once it cools.
• Strawberries: Fresh, firm berries with stems are ideal because the stems act as natural handles for dipping. Drying them thoroughly is the key to making the chocolate stick.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Chocolate Covered Strawberries

1. Prepare the Pan: Line a baking sheet with parchment or wax paper and set it aside so the dipped strawberries have a clean place to rest.

2. Wash and Dry: Rinse strawberries and pat them dry with paper towels. Any moisture left on the berries will stop the chocolate from sticking.

3. Melt Chocolate: Combine all kinds of chocolate with the coconut oil in a microwave safe bowl. Heat in thirty second intervals, stirring each time, until fully melted.

4. Skewer the Strawberries: Pierce the stem end of each strawberry with a fork or dipping tool. This gives you better control and keeps your fingers clean while dipping.

5. Dip and Twist: Submerge each strawberry in the melted chocolate, then lift it out and gently twist to let the excess drip off.

6. Repeat the Process: Continue dipping the remaining strawberries, making sure each one has a smooth, even coating before laying it on the tray.

7. Chill to Set: Refrigerate the tray for fifteen to thirty minutes, or until the chocolate firms up and loses its shine.

8. Drizzle: Melt any leftover chocolate. Dip a fork and drizzle it over the strawberries in a zigzag pattern, then chill again to set.

Solving the number one sweating problem

Nothing ruins a gift faster than mushy, leaking strawberries. I’ve found the two main culprits after ruining a few batches myself.

Moisture: The strawberries must be bone dry. I mean dry dry. Wash them, pat them with paper towels, and let them air dry for 15 minutes. One drop of water will seize your chocolate.

Temperature Shock: Don’t put cold berries in hot chocolate. Let your berries come to room temp before dipping

When refrigerating: As you might be making them ahead of time, store them in the refrigerator on a baking sheet lined with parchment paper. Do not cover them air-tight! Leave them uncovered or loosely tented with foil. Trapping the air creates condensation, which makes the chocolate sweat and the berry mushy.

What to add to make it magical

Chocolate Covered Strawberries are wonderful on their own, but pairing them with something warm or indulgent can turn the whole experience into a little event. For a playful contrast, Coconut Cream Pie Waffles bring a crisp, tropical sweetness that highlights the fresh berries, while Churro Lava Cakes add warm cinnamon and a molten center that feels luxurious next to the cool chocolate shell.

If you want something richer, Espresso Fudge Brownies with Mocha Swirl Cookie Dough offer deep coffee notes that balance the fruitiness of the strawberries without overpowering them. These combinations create a dessert spread that feels thoughtful, indulgent, and perfect for sharing.

Tips For Making Chocolate Covered Strawberries

• Make sure the strawberries are completely dry. I always take an extra minute to blot them because even a tiny bit of moisture will make the chocolate slip right off.
• Melt the chocolate slowly and stir often. It feels a little fussy, but it keeps the texture beautifully smooth and prevents any scorching surprises.
• If the chocolate starts to thicken halfway through, do not panic. A quick fifteen second warm up brings it right back to that perfect dipping flow.
• Add toppings while the chocolate is still slightly tacky. I find this is when nuts, sprinkles, or extra chocolate drizzle stick the best.

Recipe FAQ’s