Who can resist a bouquet of chocolate-covered strawberries on Valentine’s Day? This chocolate-covered strawberries recipe is so easy and fun to make with fresh berries and your choice of chocolate.
- Difficulty: This is a beginner-friendly recipe that even the kids can help prepare.
- Prep Note: Make sure your strawberries are washed, fully dried, and at room temperature for best results.
- Time-Saving Tip: Instead of melting your chocolate on the stove, try popping it in the microwave.
- Serving Suggestions:Â Gift a box of these to your Valentine, make them for a fun snack or dessert, or bring them for a class party or potluck!
Only 2 Ingredients!
- Strawberries: Choose fresh and firm strawberries of any size with the leaves intact for color. Frozen strawberries are not recommended for this recipe. Be sure to use room temperature strawberries so they don’t ‘sweat’ and the chocolate adheres properly.
- Chocolate: For the best flavor use high-quality chocolate. White chocolate, milk chocolate, semi-sweet, dark chocolate, or a combination can be used for creating layers or drizzling.
Chocolate Covered Strawberry Toppings
- Roll or sprinkle jimmies
- Sprinkles
- Graham cracker crumbs
- Crushed Nilla wafers or Oreos
- Toasted coconut
- Chopped peanuts
- Drizzle them with different colors of chocolate
How to Make Chocolate-Covered Strawberries
- Wash and dry strawberries, leaving the green stems on.
- Melt chocolate (full recipe below).
- Carefully dip each strawberry, holding onto the stem.
- Cool strawberries on parchment paper and garnish before the chocolate sets.
- Transfer chocolate-covered strawberries to the refrigerator until fully hardened.
In a Rush?
Melt chocolate in a microwave-safe bowl at 30-second intervals at 50% power, stirring between intervals. Once it starts to melt, reduce the time to 15-second intervals. Try smoothing it out with a teaspoon of coconut oil mixed in.
How to Store Chocolate Covered Strawberries
- Prepare chocolate-covered strawberries earlier in the day and keep them at room temperature before serving (this prevents them from ‘sweating’).
- Or make up to a day ahead and store them in the fridge.
- You can freeze chocolate-covered strawberries on parchment paper then pop them into a zippered bag and freeze for up to 3 months.
- Don’t toss that leftover chocolate! Keep it in the refrigerator and remelt it for future recipes like chocolate-dipped pretzels, fortune cookies, and bananas.
More Valentine’s Day Favorites
Did you make these chocolate-covered strawberries? Leave us a rating and a comment below!
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Wash strawberries well and allow them to dry completely.
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Place 1″ of water in a small pot.
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Break chocolate into pieces and place in a glass bowl that fits over the top of the pot without touching the water.
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Bring the water to a simmer over medium-high heat, then reduce to low and place bowl with chocolate over top. Stir frequently until melted and smooth and the chocolate reaches 88-90°F.
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Remove from heat (I like to keep the bowl over the pot to keep the chocolate warm) and carefully dip strawberries, holding the stem. Gently shake off excess chocolate and place on a parchment lined baking sheet. Garnish with toppings if using.
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When all strawberries are coated, place in the refrigerator to set completely before serving.
- Rinse berries under cool water and dab dry well with paper towels before dipping. Drops of water can ruin the chocolate.
- Use room temperature strawberries.
- Low slow heat is the best way to melt the chocolate, ensure the bowl is not touching the water. Tempered chocolate is best.
- Place dipped berries on a parchment paper or waxed paper-lined baking sheet.
- Make these the same day you plan on serving them.
- Chocolate-covered strawberries are best stored at room temperature for the day.
Serving: 1berry | Calories: 45 | Carbohydrates: 6g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 13mg | Calcium: 5mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Candy, Dessert, Party Food, Snack
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