Learn how to make the BEST Chocolate Covered Strawberries at home! Check out all my favorite tips and tricks for perfect chocolate dipped berries that look as good as they taste.
Everything is better dipped in chocolate! From chocolate covered Oreos to these delicious chocolate dipped potato chip cookies! Even chocolate covered caramel corn is amazing! And of course Ritz cookies!
Table of Contents
Why this Recipe is Best
It’s impossible not to smile when someone hands you a chocolate covered strawberry. Today, I’m sharing my favorite methods for crafting these beautiful treats–from the classic to the creative!
It’s easier than you think to make delicious chocolate dipped strawberries yourself.
- You only need two ingredients for this recipe (not counting the optional sanding sugar).
- The red, white and blue variation makes a perfect fun Fourth of July dessert.
- You’ll love the smooth shiny chocolate layer that melts in your mouth.
Skip the costly purchase at the candy shop and make this recipe instead!
Chocolate melting wafers. Using melting wafers is key to chocolate covered strawberries with no lumps. It’s specially treated to melt smoothly and set evenly. Plus, with only two ingredients, make sure you choose good quality chocolate, such as Ghirardelli!
I avoid using chocolate chips because they don’t melt as easily, and they taste more processed. Chocolate chips also need to be tempered or they will wind up being “sticky” to the touch!
Strawberries. Choose the plumpest, ripest berries you can find! For the prettiest presentation, look for strawberries that are deep red all the way up the the stem.
How to Make Chocolate Covered Strawberries
STEP 1. Melt chocolate
Place the melting wafers in a microwave safe bowl. Heat in the microwave until smooth and melted. Let the chocolate cool slightly. This method of melting chocolate works great when you’re using the Ghirardelli melting wafers.
PRO TIP: You can also use a double boiler to melt chocolate.
STEP 2. Dip
Before starting, make sure you berries have been cleaned and DRIED.
If you’re going to add nuts, toasted coconut, or sprinkles, be sure to have those dipping bowls ready.
Hold the strawberry by the stem. Dip into the cooled melted chocolate almost all the way to the stem. Let the excess chocolate drip off over the bow.
If you’re dipping in a second topping, do it now! Crushed Oreos are delicious too!
STEP 3. Set
Place each dipped berry on a parchment lined baking sheet. Allow the chocolate to set.
PRO TIP: For a picture perfect finishing touch, drizzle on a bit of extra melted chocolate!
Red, White and Blue Strawberries
This version takes a little more precision but the results look spectacular! Perfect when you need some easy 4th of July desserts!
Dip the strawberry in melted white chocolate (again I use the Ghirardelli white chocolate wafers for smooth melting and great flavor), leaving about one-third of the top of the berry uncovered. You want to see plenty of red at the top.
Let the excess chocolate drip off the berry. Then, gently dip the bottom tip of the strawberry into a bowl of blue sanding sugar.
Repeat with all the strawberries, then let them set on a parchment lined baking sheet.
Tips and Tricks
- Use dry strawberries. Your strawberries should be room temperature and completely dry before making this recipe. I like to wash and pat them dry a few hours ahead of time. Any cold or moisture on the surface of the berry will affect how the chocolate sets up.
- Remove excess chocolate. Always hold your freshly dipped strawberry over the bowl for several seconds to allow any excess chocolate to drip off. For the Red, White and Blue variation, this step is especially important. Otherwise, the chocolate will form a bulge when dipped in the sanding sugar.
- Keep them separate. Make sure to place your berries far enough apart on the baking sheet so they don’t accidentally touch and dent their chocolate coating (or get stuck together!).
Store chocolate covered strawberries in a cool location, uncovered. They taste best the same day they are made.
Chocolate dipped strawberries shouldn’t be frozen. As strawberries thaw, they release moisture that ruins the chocolate coating.
You can use any kind of chocolate, however, unless you temper the chocolate chips you won’t get the same results. Using chocolate melting wafers or almond bark is best for dipping!
More Easy Dessert Recipes
- Sopapilla Cheesecake
- Strawberry Danish
- Rice Krispie Treats Recipe
- Banana Pudding
- Red White and Blue Rice Krispie Treats
Chocolate Covered Strawberries
For Chocolate Covered Strawberries:
- 1 pint ripe strawberries washed and dried
- 1 package Ghirardelli dark chocolate melting wafers 10 ounce
For Red White and Blue Strawberries:
- 1 package Ghirardelli white chocolate melting wafers 10 ounce
- 1 pint of ripe strawberries washed and dried
- 3 Tablespoons blue sanding sugar sprinkles
For the Chocolate Covered Berries:
- Line a baking sheet with a piece of parchment paper.
- In a microwave safe bowl, melt the chocolate wafers according to the package directions. Let the chocolate cool slightly. Dipping the strawberries in hot chocolate can result in a scorched strawberry that is soft.
- Holding the strawberry by the stem or leaves, dip it into the chocolate and let the excess run off.
- Gently place the strawberry on the parchment lined baking sheet. Repeat until all the strawberries have been dipped. Make sure to allow enough room on the baking sheet so that the strawberries don’t touch while the chocolate sets.
- Drizzle with additional melted chocolate if desired. This can be done by putting some melted chocolate in a sandwich bag with the corner cut off for piping or simply drizzling it from a spoon.
For Red White and Blue Berries:
- Add blue sprinkles to a bowl deep enough to dip the tip of the strawberry into.
- Dip about two-thirds of the strawberry into the white chocolate. You want to be able to see a large portion of the red berry at the top.
- Hold the strawberry over the dish of white chocolate and allow for all the access to drip off the berry. This is very important. If the berry has too much white chocolate on it, it will create a bulging effect when it’s dipped into the blue sprinkles. Use an extra piece of parchment and tap the bottom of the berry on it to remove even more of the white chocolate if desired.
- Very gently dip the bottom third of the strawberry into the blue sprinkles. You can rotate the strawberry to make sure all sides have an equal line of blue.
- Transfer to a baking sheet lined with parchment and allow the chocolate to set.
- STORAGE: Store the strawberries in a cool location. Serving them the day they are made is best. They can be stored in the refrigerator for up to 1 day uncovered. Enjoy within 1-2 days of making.
- Do not freeze. The moisture released by the thawing strawberries will ruin the chocolate coating.
- Ripe strawberries are the best choice for this dessert. If they are deep red all the way up to the stem, those make the prettiest presentation.
- Using room temperature strawberries that are COMPLETELY DRY is very important. If the strawberries are wet or have any moisture on them, this will affect how (or if) the chocolate sets up.
- Chocolate: Use Ghirardelli chocolate melting wafers for best results. This eliminates the extra steps and guesswork of having to temper the chocolate.
As dessert for a special occasion or a gift for a loved one, you can’t go wrong with Chocolate Covered Strawberries!