Chocolate strawberries are a tempting, luxury-style treat for any special occasion. Whether it’s Valentine’s Day, a birthday, Mother’s Day, or just because, people love to receive this special sweet treat. However, they’re pretty expensive to buy. But good news! They’re surprisingly easy (and fun!) to make yourself. This post and video will show you the easiest way to make perfect chocolate strawberries. I’ll walk you through the process step-by-step.
There is something so special about making a homemade gift. Friends and family always appreciate it when you’ve taken the time to make something special from the heart. Who wouldn’t love to receive a gorgeous box of homemade chocolate dipped strawberries? These luscious treats are scrumptious, gluten free, and can easily be made vegan or dairy free using dark chocolate. It’s a sweet, simple yet elegant treat that almost anybody can enjoy.
In some specialty stores and gourmet markets, a dozen of these gourmet strawberries will cost you upwards of $50. No need to spend the money when you can make them at home for a quarter of the price! As we approach spring berry season, the grocery stores and farmer’s markets will be teeming with luscious red berries.
In fact, you can even buy the extra large long stemmed berries for a few dollars more. This will make your strawberries look ultra fancy!
What is the Best Chocolate to Use for Strawberries?
You can use semisweet chocolate, milk chocolate, or dark chocolate for your chocolate-covered strawberries. All of these options will taste great! To make your strawberries vegan, use dairy free dark chocolate for dipping. I have provided instructions for all types of chocolate below. No matter which variety you use, be sure to choose a higher quality chocolate for the best flavor.
How Do You Get Chocolate to Stick to Strawberries?
Your strawberries must be clean, but also totally dry before dipping. Water and melted chocolate don’t mix well, and if there are drops of water on your strawberries, the coating won’t stick no matter how hard you try! Chocolate covered strawberries must also set in the refrigerator for at least 30 minutes to harden properly. While they can be served cold or room temperature, they should always be stored in the fridge. Chilled strawberries will have a crunchier chocolate shell. Room temperature strawberries will be softer to bite through, and you’ll taste the chocolate more – just remember to pop any uneaten strawberries back into the fridge.
Do You Need a Double Boiler to Make Chocolate Strawberries?
Double boilers are helpful contraptions for providing low heat and steady, even warmth, especially when melting delicate items like chocolate. However, if you don’t happen to have a double boiler, you can easily make your own with a heat-safe glass bowl and saucepan. Fill your saucepan with 2 inches of water and bring to a gentle simmer. Reduce heat to low, then place your heatproof bowl on top. The bowl should be covering the pot tightly without space around the edges, and there should be some space between the bottom of the bowl and the surface of the hot water. Place your chocolate in this bowl, and you can gently melt it by stirring over the heat. There are more details in the recipe below.
Alternatively, I have provided instructions for melting chocolate in your microwave.
What Toppings Are Best on Chocolate Strawberries?
If you want to make your strawberries extra fancy, a delicious topping is key! I’ve provided instructions for drizzling the dipped strawberries with white chocolate, as well as rolling them in nuts. Finely chopped pistachios, pecans, and almonds all taste amazing with these strawberries. Likewise, you can sprinkle your chocolate with a few flakes of sea salt for a sweet-and-salty effect.
Additionally, you can roll these berries in candy sprinkles, mini chocolate chips, or chocolate cookie crumbles. There are many delicious possibilities! No matter how you choose to make and decorate them, chocolate strawberries are a delicious treat that tastes totally amazing.
Recommended Products:
Chocolate Strawberries
Ingredients
- 1 pound large ripe strawberries (long stems are best)
- 1/2 pound chopped chocolate or chocolate chips – milk, semi sweet or dark (8 ounces)
- 1/4 pound white chocolate (optional) (4 ounces)
- 1 cup chopped nuts – pecans, almonds, or pistachios (optional)
Instructions
- Rinse the berries well and pat dry (make sure they’re completely dry with no drops of water present). If there is any water on the berries, the chocolate won't stick. Line a baking sheet with parchment paper or wax paper, or nonstick foil.
- Melt your chocolate. If you are using both dark and white chocolate, you will need to melt the two separately. The chocolate melts best with indirect heat– I use a double boiler pan. If you don't have a double boiler, simmer 2 inches of water in a saucepan, then place a heat-safe glass bowl in the water and melt the chocolate in the bowl.
- Alternatively, you can microwave the chocolate on 50% power power for 2 minutes (or until melted), stirring once halfway through cooking. At the end of cooking, stir– if the chocolate is not melted smooth, continue to microwave in 15 second increments till fully melted.Once your chocolate is melted, you're ready to decorate. Assemble your parchment lined baking sheet, melted chocolate, and chopped nuts, if using.
- Dip the strawberries one by one into the melted chocolate, coating them 1/2 to 3/4 of the way up. Lift and twist the strawberry as you pull it out of the chocolate, letting the excess drip back into the bowl. If your strawberries have short stems, you may use a toothpick in the stem-end of the strawberries to help you dip them easily into the chocolate.
- If you don't plan to dip the strawberries in chopped nuts, place the dipped strawberries onto the parchment. paper Do not move or touch them once you've set them down, or you will disturb the lovely chocolate shell.
- If you plan to dip the strawberries in chopped nuts, roll the chocolate dipped strawberries gently in the nuts to coat before placing them on the parchment. Finely chopped almonds, pecans, or pistachios work really well.
- After dipping the strawberries in chocolate, if you want to drizzle them with white chocolate, pour the melted white chocolate into the corner of a plastic zipper bag and seal. Cut a very small tip off the corner of the bag.
- Gently squeeze the white chocolate through the hole in the corner, drizzling the chocolate in a thin stream on top of the chocolate dipped berries, moving your hand to create artistic squiggles.
- Once your strawberries are decorated, place them in the refrigerator for about 30 minutes until the chocolate sets.
- You can serve the chocolate strawberries chilled or at room temperature. Chilled strawberries will have a nice crunch to the chocolate– room temp will make the chocolate a bit softer to bite through. Place them in a pretty tissue-lined box for gift giving, if desired.Store strawberries in an airtight container in the refrigerator.
Aly says
I’m going to do this for mother’s day! I love you mom!
Cynthia Dodge says
Thank you for sharing this recipe! 😀
Leah Saban says
A healthy treat – good on the taste and they eyes
Lisa Myers says
Ya but mine would never turn out that way1
Levana Kirschenbaum says
I agree wholeheartedly! I make them at the drop of a hat, especially when my grandchildren, chocolate lovers all, come to visit. We also dip pineapple, bananas, oranges!
Patty Stanga-Scholl says
Had to send mine early. And it was a bit spending since it is coming out of Maine.
Gilly Martin says
Great idea! Making these for Mom this weekend. Thanks!
Jordan Levy says
I WANT
Barbara Sherberg says
Oh! Love choc dipped strabs!
Lawrence A. Ross says
DELISH
Diana says
Hi! This is such a warmfelt idea I love it. For the thing that we use to let the dipped strawberries sit on , can we use foil? I dont have the fancy paper some people use when doing the dipped strawberry.
Tori Avey says
Foil should work just fine Diana. Enjoy!
caro says
Thank u
caro says
Hello! I love it!! They look so nice and yummy question can I used any brand of chocolate ? Which one do u recommend? Lets say can I make them friday night so they can be ready for next day thank u
Tori Avey says
Any brand is fine, though I do love Ghirardelli and higher-quality chocolates. Good luck!
ji says
I used to pay sooo much money for these! they are everyones favourite! The instructions are very clear. Cant wait to make them tomorrow! 🙂
sabra says
how far in advance can these be made before serving at dinner time (want to make them as a passover dessert). If I refrigerate these, will they soften and spoil whole texture? And if we can put them in fridge; should they be covered or left open on the plate?
Tori Avey says
Make them up to one day ahead and refrigerate uncovered. The texture should be fine. Enjoy!
Rosio says
I made these today with my 2 kids(5 yr. old daughter and 3 yr. old son) we made over a dozen and they came out so pretty. We made an arrangement for my husband in under $10. Thanks for the simple instructions.
Tori Avey says
So happy to hear that Rosio. It’s definitely a fun project for the kids!
Jody says
I really can’t see why anyone would pay those exorbitant prices for the store bought ones, especially at the gourmet shops, when it is so easy and fun to make them at home. I made 3 dozen for about $9.00.
Tori Avey says
Jody– agreed! The markup is insane, and when you make them at home you know exactly what went into it!
Randy says
These look beautiful and yummy! I,m going to make them for Valentines Day
LittleMs.Sunshine says
Thank you so much Tori I just made them for my mom for Valentine’s Day. Btw I’m 11 and I can read your simple instructions, Thanks!!!!
Tori Avey says
That is awesome Little Ms. Sunshine! Very impressed with you, rocking the kitchen at 11 years old. Your mom is going to be so happy. You go girl!
Lauren says
I’m making them with multicolored sprinkles on them. Valentines day is right around the corner and I’m going to try to make the tonight. They look yummy!!!
Rod says
As you always have spare chocolate left over, try getting blueberries and/or raspberries and gently stir them around the leftover chocolate to coat them then separate them out on a bit of parchment – I think they’re even better than the strawberries and look great in a bowl, eaten straight out of the fridge like little candies!