Chocolate-Covered Strawberries
Chocolate-covered strawberries cost a lot to buy and very little to make. You need ripe strawberries, a good bar of chocolate and a little patience while they set. The two things that matter most are completely dry berries and gently melted chocolate, and both are covered below. They make an easy Valentine's Day treat, and kids can help with the drizzle.
Published
- Prep Time
- 20 mins
- Cook Time
- 5 mins
- Set
- 25 mins
- Total Time
- 50 mins
- Servings
- 20-24 strawberries
How do you make Chocolate-Covered Strawberries?
To make chocolate-covered strawberries, wash and thoroughly dry 450 g (1 lb) strawberries. Melt 225 g chopped dark or semi-sweet chocolate with 1 tsp coconut oil in 30-second bursts, stirring until smooth. Dip each berry, let the excess drip off and set it on parchment. Chill for 15 minutes, drizzle with melted white chocolate and chill 10 minutes more, until set.
- Total time
- 50 mins
- Calories
- 220 per serving
- Protein
- 2 g
- Yield
- 20-24 strawberries
- Difficulty
- Easy
- Method
- No-bake
Ingredients
Equipment
Baking sheet · Parchment or wax paper · 2 microwave-safe bowls · Silicone spatula · Fork or small piping bag
Quick Directions
Wash and dry the strawberries
Rinse the strawberries with their tops on, spread them on a clean towel and pat them dry.
Melt the chocolate
Line a baking sheet with parchment.
Dip the strawberries
Hold a strawberry by its leaves and dip it into the chocolate, turning to coat about three-quarters of the berry.
Chill until set
Refrigerate the tray for about 15 minutes, until the chocolate is firm.
Add the white chocolate drizzle
Melt the white chocolate in 15-second bursts at medium power, stirring after each, because it scorches more easily than dark chocolate.
Step-by-Step Instructions
Follow these detailed steps to make the perfect chocolate-covered strawberries.
Wash and dry the strawberries
Rinse the strawberries with their tops on, spread them on a clean towel and pat them dry. Leave them on the towel until no moisture is left, especially around the leaves. Even a drop of water can make melted chocolate seize and turn grainy.
Melt the chocolate
Line a baking sheet with parchment. Put the dark chocolate and coconut oil in a microwave-safe bowl and heat in 30-second bursts, stirring well after each, until about three-quarters melted. Keep stirring and the heat of the bowl will melt the rest. You can also melt it in a heatproof bowl over a pan of barely simmering water, keeping steam away from the chocolate.
Dip the strawberries
Hold a strawberry by its leaves and dip it into the chocolate, turning to coat about three-quarters of the berry. Lift it out, let the excess drip back into the bowl and lay it on its side on the parchment. If you are using nuts or sprinkles, add them now, before the chocolate sets.
Chill until set
Refrigerate the tray for about 15 minutes, until the chocolate is firm.
Add the white chocolate drizzle
Melt the white chocolate in 15-second bursts at medium power, stirring after each, because it scorches more easily than dark chocolate. Drizzle it over the berries from a fork or a small piping bag, or from a zip-top bag with one corner snipped off. Chill for 10 minutes to set.
Recipe Tips
- Use a bar of chocolate rather than chocolate chips. Chips are made to hold their shape, so they melt into a thicker, duller coating.
- Take the strawberries out of the fridge an hour ahead. Cold berries gather condensation, which makes the chocolate slip and the berries look wet.
- Choose firm, ripe berries with fresh green tops and no soft spots.
- Most plain chocolate is gluten-free, but check the labels on the chocolate and any toppings if you are cooking for someone who must avoid gluten.
Variations
- Milk chocolate: dip the berries in milk chocolate and drizzle them with dark.
- Tuxedo strawberries: dip in white chocolate, let it set, then dip each side at an angle in dark chocolate to make a jacket and pipe on small dark chocolate buttons.
- Dairy-free: use a dairy-free dark chocolate and skip the white chocolate drizzle.
- Pink drizzle: tint the white chocolate with oil-based or powdered food colouring. Water-based colouring makes chocolate seize.
Nutrition (per serving)
| Calories | 220 |
|---|---|
| Protein | 2 g |
| Carbs | 28 g |
| Fat | 12 g |
| Saturated fat | 7 g |
| Fibre | 3 g |
| Sugar | 23 g |
| Sodium | 10 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Chocolate-covered strawberries are best within 24 hours. Store them in a single layer in a container lined with paper towel, loosely covered, in the fridge, and let them stand at room temperature for 15-20 minutes before serving.
- Freezer
- Freezing is not recommended. The strawberries turn soft and watery as they thaw.
Chocolate-Covered Strawberries FAQs
Why did my chocolate seize?
Chocolate seizes, turning thick and grainy, when a little water gets into it or it overheats. Dry the strawberries completely, use dry bowls and spoons, and melt the chocolate in short bursts. Seized chocolate won't go back to a thin coating, but you can stir in a little hot cream and use it as a sauce.
How far ahead can I make chocolate-covered strawberries?
Make them up to 1 day ahead. After that the strawberries start to release juice and soften. Keep them in the fridge in a single layer until you serve them.
Do chocolate-covered strawberries need to be refrigerated?
If you are serving them within a few hours, a cool room is fine. For longer, keep them in the fridge and bring them out 15-20 minutes before serving so the chocolate is not too hard.
What kind of chocolate is best for dipping strawberries?
A bar of semi-sweet or dark chocolate with 55-70% cocoa melts smoothly and sets firm in the fridge. Melting wafers also work and set without chilling. A teaspoon of coconut oil makes the coating thinner and glossier.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
