Introduction

Chocolate covered strawberries are a simple yet elegant treat perfect for any occasion. Combining sweet, juicy strawberries with rich, smooth chocolate creates a delightful contrast that’s hard to resist. This classic dessert is easy to make at home and always impresses.

The image shows a close-up of several strawberries covered in different types of chocolate, all placed on a white marbled surface. There are four types of decorated strawberries: one covered fully in dark chocolate with textured dark chocolate lines on top, one covered fully in white chocolate with white chocolate lines on top, one covered fully in dark chocolate with white chocolate lines drizzled over it, and one coated in white, pink, and red round sprinkles. The strawberries have bright green leaves on top and are arranged scattered, with some in clear focus and others blurred in the background. 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. Soak the strawberries in this mixture for 10 minutes to clean them thoroughly.
Step 2: Inspect the strawberries and discard any with blemishes or bruises to prevent weeping later. Rinse the strawberries with fresh water, dry them completely, and place them on a cooling rack lined with paper towels.
Step 3: If not dipping immediately, lightly cover the strawberries with plastic wrap and refrigerate. Allow them to come to room temperature before dipping for best results.
Step 4: Chop the chocolate and place it in a microwave-safe bowl. Microwave on full power for 60 seconds, then stir thoroughly to distribute heat.
Step 5: Continue heating the chocolate in 10–15 second intervals, stirring each time, until about 90% melted and below the maximum temperature: 86ºF for white, 88ºF for milk, and 90ºF for semi-sweet or dark chocolate.
Step 6: Stir the chocolate until fully melted. If needed, use 5 second bursts to melt remaining pieces carefully without overheating. Refer to tempering techniques if chocolate overheats.
Step 7: Hold each strawberry by the green leaves (or stabilize large berries with two toothpicks inserted on either side of the stem) and dip into the melted chocolate, coating evenly.
Step 8: Place dipped strawberries on a parchment or wax paper-lined baking sheet. After 5 seconds, lift and move them slightly to prevent large chocolate pools forming underneath.
Step 9: If desired, add toppings like sprinkles or chopped nuts immediately before the chocolate sets.
Step 10: For a chocolate drizzle, wait until all strawberries are set. Place melted chocolate in a small piping bag or ziplock bag with the tip cut off, then drizzle over the berries for an elegant finish.

Tips & Variations

Use only fresh, firm strawberries without blemishes to avoid sogginess or leaking juice.
Try different types of chocolate or mix dark and white for contrasting patterns.
Adding a pinch of sea salt on top of the chocolate before it sets can enhance the flavor.
For an alcohol twist, add a splash of liqueur like Grand Marnier to the melted chocolate before dipping.

Storage

Store chocolate covered strawberries in the refrigerator, lightly covered with plastic wrap, for up to 48 hours. They are best enjoyed on the day they are made for maximum freshness. Allow refrigerated berries to come to room temperature before serving. Avoid freezing, as it can alter texture and appearance.

How to Serve

A white square plate holds three rows of large strawberries each covered in different chocolate styles creating a total of 12 strawberries. The back row has a white chocolate coating dotted with tiny pink and white round sprinkles, giving a rough texture and soft creamy white and pink colors. The middle row has a smooth milk chocolate layer with thin light pink chocolate drizzles creating a striped effect across each strawberry. The front row shows strawberries fully covered in dark chocolate with fine lines of dark chocolate drizzled on top, making a textured shiny dark brown surface. The strawberries have green leaves at the top and are arranged neatly side by side on a white marbled surface with soft pink and white flowers around the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the strawberries ahead of time?

Yes, you can soak and dry the strawberries ahead and keep them refrigerated covered lightly with plastic wrap. Just make sure to bring them to room temperature before dipping to ensure the chocolate adheres properly.

What type of chocolate works best?

All chocolate types—white, milk, semi-sweet, and dark—can be used based on your preference. Dark and semi-sweet chocolates offer a richer taste, while white chocolate adds a sweeter, creamier flavor. Just be mindful of the melting temperatures for each.