Introduction

Chocolate covered strawberries are a delightful and elegant treat perfect for any occasion. Juicy strawberries dipped in rich, smooth chocolate create a simple yet impressive dessert that’s easy to make at home.

A close-up display of large strawberries covered in smooth chocolate coatings of three types: dark brown chocolate with thin chocolate drizzle lines, creamy white chocolate with matching drizzles, and bright red and white round sprinkles covering the chocolate layer. Each strawberry has its green leaf crown at the top, and the strawberries are spread on a white marbled surface, creating a clean and fresh look. The chocolate layers look thick and glossy, with a neat finish that highlights the texture of the drizzle and sprinkles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 medium strawberries (16 ounces)
30 ounces chocolate (white, milk, semi-sweet, or dark)

32 ounces cool water
8 ounces white vinegar

Instructions

Step 1: Prepare the strawberries by combining the cool water and white vinegar in a large bowl. Add the strawberries and let them soak for 10 minutes.
Step 2: Inspect the strawberries and discard any with blemishes or bruises to prevent them from weeping. Rinse the strawberries under fresh water and dry thoroughly.

Step 3: Transfer the dried strawberries to a cooling rack lined with paper towels. If not using immediately, lightly cover with plastic wrap and refrigerate. Bring strawberries to room temperature before dipping.
Step 4: Chop the chocolate and place it in a microwave-safe bowl. Heat on full power for 60 seconds, then stir well to distribute heat evenly.
Step 5: Continue heating in 10-15 second increments until chocolate is about 90% melted, taking care not to exceed these maximum temperatures: white chocolate 86ºF (30ºC), milk chocolate 88ºF (31ºC), semi-sweet and dark 90ºF (32ºC).

Step 6: Stir the chocolate until fully melted. If needed, heat in 5-second increments to melt remaining bits without overheating.
Step 7: Hold a strawberry by the green leaves or stabilize large berries by inserting two toothpicks on either side of the stem. Dip the strawberry into the melted chocolate, ensuring even coverage.
Step 8: Place the dipped strawberry onto a baking sheet lined with parchment or wax paper. After 5 seconds, lift and move it a few inches to prevent excess chocolate pooling and creating a flat spot.

Step 9: If desired, add toppings like sprinkles or chopped nuts right after dipping before the chocolate sets.
Step 10: To add a chocolate drizzle, wait until all dipped strawberries have set. Use a small piping bag or ziplock bag with the tip cut off to drizzle melted chocolate over the berries.
Step 11: Store finished chocolate covered strawberries lightly covered in plastic wrap in the fridge for up to 48 hours. They are best eaten the same day they are made.

Tips & Variations

Use fresh, ripe strawberries and discard any with blemishes to prevent moisture issues after dipping.
Try different types of chocolate for variety—white, milk, semi-sweet, or dark.
Add toppings like crushed nuts, coconut flakes, or colorful sprinkles before the chocolate hardens.

For a decorative touch, drizzle contrasting chocolate on top once the initial layer has set.

Storage

Store chocolate covered strawberries in the refrigerator, lightly covered with plastic wrap. They will keep fresh for up to 48 hours but are best enjoyed the day they are made. Let them come to room temperature before serving for the best texture and flavor.

How to Serve

A white square plate holds three rows of chocolate-covered strawberries arranged neatly; the back row has strawberries coated in white chocolate covered with small red and white round sprinkles, the middle row features strawberries coated in milk chocolate with light pink chocolate drizzles, and the front row shows strawberries fully coated in dark chocolate with a fine dark chocolate drizzle pattern. Each strawberry has a green leafy top, and the plate is placed on a white marbled surface with soft pink and white rose petals around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for dipping?

It’s best to use fresh strawberries because frozen ones release water when thawed, which can cause the chocolate to seize and the berries to become soggy.

How do I prevent chocolate from cracking after it sets?

Properly melting and tempering the chocolate helps keep it smooth and shiny. Avoid rapid temperature changes and store the dipped strawberries in a cool, not overly cold, environment.