Classic Chocolate-Covered Strawberries

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Perfectly dipped chocolate strawberries with a thin, snappy shell and juicy berry inside.

This technique gives you professional results at home for a fraction of what you’d pay at a candy shop.

Why You’ll Love It

  • 20 minutes of active work
  • Makes 24 strawberries
  • Fraction of the cost of store-bought
  • Customizable with different chocolates and toppings
  • No special equipment needed

Ingredients

For the Strawberries

  • 1 lb fresh strawberries with stems (about 24)
  • 12 oz semi-sweet chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil or vegetable shortening

For the White Chocolate Drizzle (Optional)

  • 4 oz white chocolate chips
  • 1 teaspoon coconut oil

Optional Toppings

  • Chopped nuts (almonds, pistachios, hazelnuts)
  • Shredded coconut
  • Sprinkles
  • Crushed freeze-dried raspberries
  • Flaky sea salt
  • Crushed graham crackers

Steps

  1. Wash strawberries gently and dry them completely—this is the most important step.
  2. Pat each berry dry with paper towels, then spread them on a clean towel to air dry for 15-20 minutes.
  3. Any water will cause the chocolate to seize, so take your time here.
  4. Line a sheet pan with parchment paper or a silicone mat.
  5. Add the chocolate chips and coconut oil to a microwave-safe bowl.
  6. Microwave in 30-second intervals, stirring after each, until smooth.
  7. This usually takes about 90 seconds total—don’t overheat or the chocolate will scorch.
  8. Alternatively, melt chocolate in a double boiler over simmering water for more control.
  9. Let melted chocolate cool for 2-3 minutes—if it’s too hot, it slides right off the berries.
  10. Hold a strawberry by the stem and dip it into the chocolate at a 45-degree angle.
  11. Swirl to coat about 3/4 of the berry, leaving some red showing at the top.
  12. Lift the strawberry and let excess chocolate drip back into the bowl.
  13. Gently scrape the bottom of the berry against the bowl’s edge to remove extra chocolate.
  14. Place on the prepared sheet pan.
  15. If using toppings, add them now while the chocolate is still wet.
  16. Repeat with remaining strawberries.
  17. If chocolate starts to thicken, microwave for 10-15 seconds and stir.
  18. Let strawberries sit at room temperature for 20-30 minutes until chocolate sets.
  19. For faster setting, refrigerate for 10-15 minutes.
  20. For white chocolate drizzle, melt white chocolate chips with coconut oil.
  21. Transfer to a squeeze bottle or use a fork to drizzle over the set chocolate.
  22. Let drizzle set for 5-10 minutes before serving.

Helpful Tips and Substitutions

Room temperature strawberries and slightly cooled chocolate give the best adhesion.

Choose berries that are firm, red all the way through, and have green, fresh-looking stems.

Chocolate chips contain stabilizers and work well; for an even better shell, use couverture chocolate.

Coconut oil gives a glossy finish and helps the chocolate set with a snap.

For milk chocolate lovers, use milk chocolate chips instead of semi-sweet.

Dark chocolate (70% cacao) pairs beautifully with the sweetness of ripe strawberries.

A candy dipping tool makes handling berries without stems easier.

Don’t refrigerate longer than 15 minutes—condensation forms and makes the chocolate sweat.

Serving Ideas

Arrange on a platter lined with parchment for a simple, elegant presentation.

Place in individual paper candy cups for easy serving.

Package in a clear box with a ribbon for a homemade gift.

Serve alongside whipped cream for dipping.

Display on a dessert board with other chocolates and fruit.

Pair with champagne, prosecco, or dessert wine.

Make-Ahead and Storage

Chocolate-covered strawberries are best eaten within 24 hours.

Store at room temperature for up to 12 hours if your kitchen is cool (below 70°F).

Refrigerate in a single layer for up to 48 hours—but expect some condensation when you take them out.

Let refrigerated berries sit at room temperature for 15 minutes before serving.

Do not freeze—strawberries become mushy when thawed.

Make these the day you plan to serve them for the best texture and appearance.

If you must make them a day ahead, store uncovered in the refrigerator to minimize condensation.

Simple, Classic, Perfect

Chocolate-covered strawberries are a Valentine’s classic for good reason—they’re beautiful, delicious, and romantic.

The key is dry berries and properly tempered chocolate, and now you know how to nail both.

Make a batch for someone special, or keep the whole tray for yourself—no judgment here.

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