Chocolate Covered Strawberries

Equal parts elegance and deliciousness, Chocolate Covered Strawberries are a delight the moment you lay eyes on them right down to the last bite. Featuring a rich chocolate coating over a perfectly ripened strawberry, these are perfect as sweet holiday gifts, or as eye-catching decorations for a holiday dessert spread.

Best of all, this recipe requires only basic ingredients – chocolate and strawberries. Anything beyond those two core ingredients is a garnish or add-on, such as the white chocolate and the sprinkles. What’s more, they are very simple to get creative with, as you can decorate them however you like either with white chocolate, nuts, dried fruits, or even candies – or a mix of each!

Now, without further delay, let’s make some chocolate-covered strawberries. Read on for a complete ingredient checklist, tips for preparing this decadent dessert, and a printable recipe card.

What to Expect – Recipe Overview

I’ll be upfront, this is a decadent, easy-to-love recipe that is meant to impress. From the chocolatey exterior to the lush strawberry waiting inside, this is a recipe you prepare when you’re looking to impress. Simple as that.

But maybe you still have a few more questions, such as what this recipe is like in terms of taste and texture, how difficult it is to make, or maybe you’re wondering what you pair with chocolate-covered strawberries.

Taste and Texture

Don’t let the decadence deceive you, this confection is all about balance. Chocolate Covered Strawberries combine the sweet, juicy burst of fresh strawberries with the rich, velvety decadence of dark chocolate. The bitter-sweet dark chocolate adds a delightful contrast to the sweet strawberries, while the white chocolate offers a creamy sweetness, creating a confection that’s perfectly balanced from start to finish. We finish the strawberries with sprinkles or chopped nuts as a garnish, adding a final layer of nutty crunch or sweetness.

Difficulty Level

Moderate to Hard. There’s no getting around that melting chocolate is tricky and the process requires proper attention to detail and timing, as there are a couple of pitfalls involved that can ruin the entire process (more on this in the recipe card). Coating the strawberries is also a fair bit tedious. However, I promise that the result is well worth the effort.

Preparation Process

The process starts with melting the chocolate, which is arguably the only ‘cooking’ involved in this recipe. You need to keep an eye on the chocolate during this process to ensure it doesn’t seize. If your chocolate ‘does’ seize, don’t fret, as all is not lost – though salvaging the chocolate can be a bit of a process. From there, we coat the strawberries, but you need to be sure that the strawberries are completely dry before coating to ensure that the chocolate properly adheres to them. From there, we let the coated strawberries sit in the fridge to allow the chocolate to set.

Pairings

While I love these on their own, there are a couple of pairings worth mentioning:

• Beverages: The go-to pairing for chocolate strawberries is sparkling wine such as champagne, prosecco, or spumante. For non-alcoholic options, a rich hot cocoa or simply a really good coffee would also pair nicely.
• Desserts: Light desserts are the ‘sweet with sweet’ pairing. Think vanilla mousse, cheesecake, or crème puffs.
• Savory Bites: They also work well as part of a charcuterie board, providing a sweet contrast to savory cheeses and cured meats.

Ingredient Checklist – Everything You’ll Need

All right, now you’ve decided to make this recipe here’s everything you’ll need. As promised, only simple, easy-to-find ingredients.

• 2 pints fresh strawberries
  • Note: For this recipe, firm, fresh strawberries are an absolute must. Also, be sure that the strawberries are completely dry before attempting this recipe.
  • Substitution: In case you were wondering, yes, this recipe works with other types of fruit such as pineapple chunks, banana slices, or dried apricots.
• 1 cup dark chocolate, melted
  • Note: The chocolate is the star of the show, so I suggest using decent to high-quality dark chocolate to achieve the best results.
  • Tip: While I suggest using a double broiler to melt the chocolate, if you’re using a microwave, melt the chocolate in 30-second intervals, stirring after each interval, until fully melted to avoid burning.
  • Substitution: While my preference is dark chocolate, you can of course use semi-sweet or milk chocolate if you prefer a sweeter chocolate coating.
• 1 cup white chocolate, melted
  • Note: As with the dark chocolate, I do suggest using good-quality white chocolate for smooth melting and better taste. Yes, quality does in fact matter when it comes to white chocolate.
  • Tip: Remember that white chocolate tends to burn quickly, so melt it at low heat or in short intervals in the microwave.
• Colored sprinkles or chopped nuts (optional), for garnish
  • Note: Garnish with sprinkles, crushed nuts (like pistachios or almonds), or shredded coconut for added texture and flavor.
  • Tip: Apply the garnish immediately after drizzling the chocolate so it adheres before the chocolate hardens.
  • Substitution: Drizzle caramel or dust the strawberries with edible gold dust for a truly unforgettable presentation.

Tips for Preparing Chocolate-Covered Strawberries

1. Dry Your Strawberries Thoroughly
   • Yes, I’ve mentioned this a couple of times now, but it’s just that important. After you’ve finished rinsing the strawberries, pat them dry with a paper towel, and then let them sit out on the counter to air dry. Any moisture on the strawberries can prevent the chocolate from sticking, and that may cause the chocolate to seize. Seized chocolate is not good.
2. Choose the Right Chocolate
   • Speaking of chocolate, the chocolate is the star of the show, but you still need to choose the right chocolate for the job. I suggest using a decent quality melting or baking chocolate – meaning chocolate ‘meant’ to be melted down for confectionary use. Your choice of baking chocolate, chocolate chips, or chocolate bars designed for melting all work well for this.
3. Melt Chocolate Properly
   • You know you’ve done a good job with this recipe if the chocolate coating of your strawberries turns out with a smooth, glossy finish. The key to that finish is melting the chocolate properly. While you ‘can’ use a microwave to melt the chocolate in short intervals, stirring between each, I do suggest melting the chocolate in a double broiler, as I’ve directed in the recipe card.
4. Use Parchment or Wax Paper
   • I say this so often even I’m sick of hearing it – but my number one kitchen tip ever is parchment paper. Nothing prevents sticking like parchment paper, and nothing makes cleanup easier. So line your baking sheet with parchment paper to prevent the chocolate from sticking and to make the clean-up a breeze. Seriously, tossing away a sheet of parchment paper is so much easier than scrubbing down baking sheets.
5. Garnish Quickly
   • If the garnishes do not set into the chocolate the garnishes will not stick. This means applying any toppings, such as sprinkles or nuts, immediately after coating the strawberries, preferably as you coat them – meaning set one down, garnish, and start coating the next. Why? Because the chocolate begins to set ‘as’ it cools, meaning once you’ve set the coated strawberry down on the sheet, the chocolate has already begun setting, especially if the strawberries you are coating are slightly chilled. Add in ambient temperature and airflow, and you can begin to see the issue.
6. Double Dip for Extra Chocolate
   • For thicker chocolate coverage, allow the first layer of chocolate to set slightly, then dip the strawberries again.
7. Temperature Matters
   • Let the melted chocolate cool slightly before dipping; overly hot chocolate can scorch the strawberries or cause the chocolate to become too runny. However, if you allow the melted chocolate to cool ‘too much’ it will seize. Not fun.
8. Chill to Set, Not to Store
   • Chill the strawberries in the refrigerator to set the chocolate, but avoid storing them there for too long. Extended refrigeration can cause the chocolate to sweat or lose its sheen. Not fun.
9. Experiment with Designs
   • Use a piping bag or a small spoon to create fun patterns or swirls with the white and dark chocolate. Be creative! But be careful, as this process can disturb the chocolate coating as it sets.
10. Serve Fresh
    • This is ‘not’ a make-ahead recipe. Chocolate Covered Strawberries are best served the same day they are prepared to maintain their freshness and prevent the fruit from softening, and the coating from losing its sheen. Make these the morning of for best results.

Print

And that’s our Chocolate Covered Strawberries Recipe. If you enjoyed today’s recipe, or have any questions or suggestions, let us know in the comments below. We always love hearing from you.

Enjoy!

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